1 can of tomato soup
1 cup of small bread cubes
1/4 cup of finely chopped onion
1 egg, slightly beaten
A generous dash of black pepper
Thoroughly mix 1/2 cup of the tomato soup with the rest of the
ingredients and firmly shape into a loaf. Place the meatloaf into a shallow baking pan and bake
at 350 degrees for 1 hour and 15
minutes. Blend the remaining soup with 1/4 cup of water and 2
tablespoons of the drippings from the meatloaf and pour this
mixture over the meatloaf and bake for another 15 minutes.
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