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STOVETOP MEATLOAF
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PrintINGREDIENTS
- Cooking Time: 35:00
- Servings: 6
- Preparation Time: 15:00
- 1 can tomato soup
- 1 1/2lb ground beef
- 1/2 cup fine dry bread crumbs
- 1 egg
- 1/3 cup finely chopped onion
- 1/2 to 1 tsp horseradish
- 1 tsp salt
- Generous dash pepper
- 1 tbs shortening
- 1/4 cup water
DIRECTIONS
Mix thoroughly 1/2 can soup, beef, bread crumbs, egg, onion, salt and pepper
Shape firmly into 2 loaves
In skillet brown on both sides in shortening
Cover, cook over low heat for 25 minutes
Spoon off fat
Top with remaining soup, water and horseradish
Cook uncovered 10 minutes
Oven method:
Place loaves in shallow baking pan
Bake at 350 for 40 minutes
Top with remaining soup (omit water) and horseradish
Bake 5 minutes more or until done
Cream of mushroom or tomato rice soup may be substituted
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Author: Anna Fuhrman
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