Savory Tomato Meatloaf

Kaskey’s

1 ½ lbs. ground beef

1 10.75-oz. can condensed tomato soup, divided

½ cup cry bread crumbs

1 egg, beaten

½ cup onion, finely chopped

1 Tbsp. Worcestershire sauce

½ tsp. salt

1/8 tsp. ground black pepper

Preheat oven to 350F, grease and foil a rimmed baking sheet.

In a large bowl, thoroughly mix the beef, ½ cup soup, bread crumbs, egg, onion, Worcestershire sauce, salt and black pepper.

Meatloaf, deconstructed.

Place the beef mixture on the pan and shape into an 8x4-inch loaf. Bake for one hour or until the meatloaf reaches an internal temperature of 160F. Allow meatloaf to rest for 10 minutes before slicing.

Meanwhile, heat 2 tablespoons of the pan drippings and remaining soup in a small saucepan until the sauce is simmering. Serve sauce over meatloaf.

I had guests and I was in a hurry to get this on the table so I just dumped the soup on and called it good.

Steaming hot!

My Rating: 3/5 "This was a pretty standard meatloaf experience, flavor-wise. It's moist and meaty. It didn't really do its job as a loaf very well, though, because it fell apart as soon as it was cut. There weren't slices on the plate so much as a pile of meat. But if you wanted a tomato meat-PILE this is a good one."