1 (10-ounce) can condensed tomato soup, divided
2 pounds ground chuck
1 package dry onion soup mix
1/2 cup dry breadcrumbs
1 egg, beaten
2 tablespoons reserved drippings
1/4 cup water
In a mixing bowl, combine 1/2 cup of the tomato soup with chuck, onion soup mix, breadcrumbs and egg. Place in a greased 9- x 5-inch loaf pan. Bake, uncovered, at 350 degrees for 1 hour and 15 minutes. Remove from oven and spoon off drippings, reserving 2 tablespoons. In a saucepan, combine reserved drippings, remaining tomato soup and water. Heat to a boil. Remove from heat and pour over hot meatloaf. Slice and serve from pan. Makes 6-8 servings.