| | Directions | | Combine 1/2 can of soup with all other ingredients, except water. Mix thoroughly. Shape firmly into a loaf. Place in shallow baking pan. Thorough mixing and firm shaping will result in a moist, easy to slice loaf. Bake in a moderate oven (340°) for 1 hour. Blend remaining soup with water and 2 tablespoons drippings from meat loaf. Pour over loaf and bake 15 minutes longer. Yield: 6 servings. |
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| Ingredients | | - |  | 1 can condensed cream of mushroom soup (10 3/4 ounce can) |
| - | | 1 1/2 pounds ground beef |
| - | | 1/2 teaspoon Salt |
| - | | 1/3 cup uncooked rolled oats |
| - | | 1 egg, slightly beaten |
| - | | 1/4 cup chopped onion |
| - | | 2 tablespoons chopped parsley |
| - | | 1 tablespoon minced green pepper |
| - | | Dash of pepper |
| - | | 1/4 cup water |
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