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| 10 3/4 x ca. 30 g | Campbell's Cream of Mushroom Soup |
| 2 x ca. 450 g | ground beef |
| 1 x ca. 450 g | Campbell's Dry Onion Soup and Recipe Mix |
| 1/2 Tasse | bread crumbs dried |
| 1 | egg beaten |
| 1/4 Tasse | water |
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In a large bowl, mix thoroughly 1/2 cup of mushroom soup, beef, onion soup mix, bread crumbs and egg. In 12 x 8-inch baking pan, firmly shape meat mixture into an 8 x 4-inch loaf.
Bake at 350F for 1 1/4 hours or until done. Spoon off 2 tablespoons drippings, reserve.
In a saucepan over medium heat, heat remaining soup, water and reserved drippings to boiling, stirring occasionally. Thin sauce with additional water to desired consistency. Spoon over meat loaf.
Servings Suggestion: Serve with broccoli, cauliflower, carrots and small red potatoes. Simmer about 5 cups of your favorite vegetable combination in 1 can (10 1/4-oz.) Campbell's Condensed Chicken Broth and 1 soup can water.
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