Italian-Style Meat Loaf
1 [10-ounce / 284-mL] can Italian tomato soup concentrate
1 1/2 pounds [680 g] ground beef
1/2 cup [125 mL] breadcrumbs
1 teaspoon [5 mL] dry mustard
1 tablespoon [15 mL] Worcestershire sauce
1 egg, beaten
1/4 cup [60 mL] water
Preheat oven to 350°F [180°C].
Into a large bowl, combine 1/2 cup [125 mL] of Italian soup concentrate, ground beef, breadcrumbs, dry mustard, Worcestershire sauce and beaten egg until well mixed.
Into an 11 x 7-inch [28 x 18-cm] baking dish, firmly shape mixture into a loaf.
Bake into preheated oven for 1 hour, or until done.
Using a spoon, remove fat reserving 2 tablespoons [30 mL] pan juices.
Into a mall saucepan, over medium heat, combine remaining soup concentrate, water and reserved pan juices.
Heat until really hot, stirring occasionally.
Serve, along with meat loaf.
1 [10-ounce / 284-mL] can Italian tomato soup concentrate
1 1/2 pounds [680 g] ground beef
1/2 cup [125 mL] breadcrumbs
1 teaspoon [5 mL] dry mustard
1 tablespoon [15 mL] Worcestershire sauce
1 egg, beaten
1/4 cup [60 mL] water
Preheat oven to 350°F [180°C].
Into a large bowl, combine 1/2 cup [125 mL] of Italian soup concentrate, ground beef, breadcrumbs, dry mustard, Worcestershire sauce and beaten egg until well mixed.
Into an 11 x 7-inch [28 x 18-cm] baking dish, firmly shape mixture into a loaf.
Bake into preheated oven for 1 hour, or until done.
Using a spoon, remove fat reserving 2 tablespoons [30 mL] pan juices.
Into a mall saucepan, over medium heat, combine remaining soup concentrate, water and reserved pan juices.
Heat until really hot, stirring occasionally.
Serve, along with meat loaf.
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