Vegetable Soup Meat Loaf

Name: Vegetable Soup Meat Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings.
Ingredients: 2 slices white bread, torn; 1 can (10-1/2 ounces) condensed vegetarian vegetable soup, undiluted; 1 small onion, chopped; 1 eggs, lightly beaten; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1-1/2 pounds lean ground beef (90% lean); 1 can (8 ounces) tomato sauce

TOTAL TIME: Prep: 15 min. Bake: 50 min. + standing YIELD: 6 servings.

I found this recipe in a booklet that came with my new Hotpoint stove that my parents purchased in 1950. Mom tried the recipe and it has been a family favorite since. I usually serve meat loaf with baked potatoes and we also enjoy cold slices for sandwiches.

Ingredients

2 slices white bread, torn
1 can (10-1/2 ounces) condensed vegetarian vegetable soup, undiluted
1 small onion, chopped
1 eggs, lightly beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds lean ground beef (90% lean)
1 can (8 ounces) tomato sauce

Directions

1. In a large bowl, soak bread in soup for 5 minutes. Stir in the onion, egg, salt and pepper. Crumble beef over mixture and mix well. Shape into an 8x4-in. oval.
2. Line an 11x7-in. baking dish with foil and grease the foil. Place meat loaf in pan; top with tomato sauce.
3. Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160° and meat is no longer pink. Let stand for 10 minutes before slicing.

Nutrition Facts

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