Yield: 6 Servings
|1 can||(11 1/8 Oz) Campbell's Italian Tomato Soup; Condensed|
|1½ pounds||Ground Beef|
|½ cup||Italian-Seasoned Dry Bread Crumbs|
|1 tablespoon||Worcestershire Sauce|
|1 \N||Egg; Beaten|
|\N 2||tbsp. of the drippings.|
In a large bowl. mix *thoroughly* ½ cup of the soup, beef, bread crumbs, Worcestershire, egg, and pepper. In 12x8 baking pan, *firmly* shape meat into 8x4 loaf.
Bake at 350 degrees 1¼ hour or until done. Spoon off fat, reserving 1 to In a 1-qt. saucepan over medium heat, combine remaining soup, water, and reserved drippings. Heat to boiling, stirring occasionally. Serve sauce with meat loaf.
Serving Ideas : Baked Zucchini
Recipe by: Campbell's Italian Tomato Soup Brochure Posted to recipelu-digest by Jill Proehl <jpxtwo@...> on Feb 24, 1998