This juicy meatloaf recipe is one my mother used to make. She used vegetable soup instead of tomato sauce. I suspect she used vegetable soup because it was something she always had in the cupboard. There were six children, so my mom and dad had to find inventive ways to make ends meet.

I can hear everyone saying "Dad?" Yes. My dad did his part in the kitchen, he brought home large bags of onions and potatoes. To this day I love potatoes and onions sauteed together. Actually this is a great side for this meatloaf.

Ingredients

1 can Campbells Vegetable Soup
2 pounds ground beef
2 eggs
2/3 cup prepared seasoned bread crumbs
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper

Directions

Preheat oven to 350 degrees.

Mix all ingredients together in a large bowl. Use your hands to mix well.* Place mixture in 9x13–inch baking dish and shape into a loaf. Bake 1/2 hour, then spoon cooking juices over meatloaf. Bake for another 1/2 hour or less, until done. Remove from oven and let set for 10 to 15 minutes. Don't worry if meatloaf crumbles a bit when sliced. Serve with whole kernel corn and mashed potatoes. Baked apples make a great dessert.

Serves 8

Take some time to sit at the table and eat dinner with your family. Enjoy.

Hint
*I use clear plastic gloves (the boxed pop-up kind) for all mixing because I keep my nails moderately long.

This cookbook is almost a must-have for anyone with a large family. You can order it from Amazon or other outlets online. If you still have the original or the 2003 re-issue, take a look at it through new eyes. You have a wealth of information in your hands. More-With-Less Cookbook (World Community Cookbook)