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Meatloaf

1 10 3/4 oz can condensed cream of mushroom soup or golden mushroom soup
2 lbs. ground beef (or use 1lb ground beef and 1 lb pork sausage)
1/2 cup fine dry breadcrumbs
1 egg, slightly beaten
1/3 cup finely chopped onion
1 tsp. salt
1/3 cup water

Mix thoroughly 1/2 cup soup, beef (or beef and sausage), breadcrumbs,
egg, onion and salt. Shape firmly into loaf (8 x 4 inch); place
in shallow backing pain. Bake at 375 degrees Fahrenheit for 1
hour and 15 minutes. In saucepan, blend remaining soup, water
and 2 to 3 tablespoons of the drippings. Heat; stir occasionally
serve with loaf. Makes 6 to 8 servings.

A good variation on this is meat loaf Wellington: Crescent Rolls
(refrigerated): Prepare loaf as above. Bake at 375 degrees
Fahrenheit for 1 hour. Spoon off fat. separate 1 package (8 oz)
refrigerated crescent dinner rolls, place crosswise over top and
down sides of meat loaf, overlapping slightly. Bake 15 minutes
more.

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