Roasted Onion Soup Meatloaf


3 pounds extra-lean ground beef (or 1 lb veal, 1 lb pork, 1 lb beef)

1 ½ cups dry bread crumbs

3 eggs

1 can of Roasted Onion Soup-undiluted

2 TBS Worcestershire sauce

1 large white onion, ½ diced finely and ½ thinly sliced into circles

1 jar of a good home style brown gravy

Salt and pepper

*optional- thinly sliced onions on top*


Preheat oven to 400 degrees F (175 degrees C).

In a large mixing bowl, combine ground meat, onions, bread crumbs, eggs, Worcestershire sauce, and onion soup.

Shape into a loaf and place in a loaf pan. Arrange the sliced onions on top, brush with olive oil and sprinkle with salt and pepper.

Bake in preheated oven for 1 hour, or until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink.

Remove from oven, pour brown gravy all over the top, cover and allow to rest for 10-15 minutes before serving

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