1 can (10 1/2 oz.) cream of mushroom or
golden mushroom soup
2 lb. ground beef (save 2-3 tbsp. juice
after meat is done)
1/2 c. dry bread crumbs
1/3 c. finely chopped onion
1 egg, slightly beaten
1 tsp. Salt
1/3 c. water
Mix thoroughly 1/2 cup soup, beef, bread
crumbs, onion, egg and salt. Shape
firmly into loaf; place in shallow
baking pan. Bake at 375 degrees for 1
hour and 15 minutes. Blend remaining
soup, water and drippings. heat, stir
now and then. Serve with loaf.
Variations: Frosted meat loaf: Prepare
loaf as above, bake 1 hour. Frost loaf
with 4 cups mashed potatoes, sprinkle
with shredded cheese. Bake 15 minutes
more to heat potatoes and melt cheese.
Crescent rolls (refrigerator). Prepare
loaf as above. Bake at 375 degrees for 1
hour. Spoon off fat. Separate 1 package
(8 ounce) refrigerated crescent dinner
rolls. Place crosswise over top and down
sides of loaf, overlapping slightly.
Bake 15 minutes more.