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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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 ground beef |
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 8-in. x 4-in. oval.
2. Line an 11-in. x 7-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 meat thermometer reads 160° and meat is no longer pink. Let stand for 10 minutes before slicing. Yield: 6 servings.
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