1 (10.75 ounce) can Campbell's Condensed Cream Of Mushroom Or Golden Mushroom Soup
2 pounds ground beef
1/2 cup fine dry bread crumbs
1 egg, slightly beaten
1/3 cup finely chopped onion
1 teaspoon salt
1/3 cup water
Mix thoroughly 1/2 cup soup, beef, bread crumbs, egg, onion and salt. Shape firmly into loaf, 8 by 4 inches. Place in shallow baking pan. Bake at 375 degrees for 1 hour and 15 minutes. In saucepan, blend remaining soup, water and 2 to 3 tablespoons drippings. Heat; stir occasionally. Serve with loaf.
Variations:
Frosted Meat Loaf:
Prepare loaf as above; bake for 1 hour. Frost loaf with 4 cups mashed potatoes; sprinkle with shredded Cheddar cheese. Bake 15 minutes more.
Sweedish Meat Loaf:
Add 1/2 teaspoon nutmeg to loaf. Blend remaining soup with 1/3 cup sour cream; omit drippings and water. Serve over loaf; sprinkle with additional nutmeg. Garnish with thinly sliced cucumber.
Meat Loaf Wellington:
prepare loaf as above. Bake at 375 degrees for 1 hour. Spoon off fat. Separate 1 package (8 ounces) refrigerated crescent dinner rolls. Place crosswise over top and down sides of meat loaf, overlapping slightly. Bake 15 minutes more.
Patty Shells:
Thaw 1 package (10 ounces) frozen patty shells. Prepare loaf as above. Bake at 375 degrees for 30 minutes. Spoon off fat. Increase oven temperature to 400 degrees. On floured board, roll 5 patty shells into rectangle, 12 by 8 inch. Prick several times with fork. Cover top and sides of loaf with pastry. Decorate top with remaining patty shells, rolled and cut into fancy shapes. Bake 45 minutes more, or until golden brown. Serve with sauce.
Makes 6 to 8 servings.