Onion-Crusted Meatloaf with Roasted Potatoes


Onion-Crusted Meatloaf with Roasted Potatoes


Ingredients:

1 can (10 3/4 ounces) Campbell’s Condensed Tomato Soup

1 1/2 pounds ground beef

1 can (2.8 ounces) French's French Fried Onions (about 1 1/3 cups)

1 egg, beaten

1 tablespoon Worcestershire sauce

6 small potato, cut in quarters

How to Make It


Step 1

Thoroughly mix 1/2 cup soup, beef, 1/2 can onions, egg and Worcestershire in a large bowl. Place the mixture in a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf. Spoon the remaining soup over the meat loaf. Arrange the potatoes around the meat loaf.

How to Make It


Step 1

Thoroughly mix 1/2 cup soup, beef, 1/2 can onions, egg and Worcestershire in a large bowl. Place the mixture in a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf. Spoon the remaining soup over the meat loaf. Arrange the potatoes around the meat loaf.
Step 2

Bake at 400°F. for 1 hour or until the meatloaf is cooked through. Stir the potatoes. Sprinkle the remaining onions over the meatloaf and bake for 3 minutes or until the onions are golden.