Hearty Leftover Meatloaf Soup

Believe it or not, this is a great way to stretch that little bit of leftover meatloaf, starting with canned tomato soup. We all need to stretch a little bit these days, don't we?

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  tablespoon canola oil
• 1  small onion, chopped
• 1⁄4 teaspoon pepper
• 1 (14 1/2ounce) can beef broth
• 1 (14 1/2ounce) can diced tomatoes
• 1 (10 3/4ounce) can  condensed tomato soup
• 1  lb  leftover  meatloaf, cut into chunks
• 2  tablespoons Worcestershire sauce
• 1  cup water
• 1⁄2 cup  shredded cheddar cheese, 2 oz

Directions

1. In pot, heat oil over medium heat. Add onion and pepper; cook, stirring occasionally, until onion is softened, 3 minutes.
2. Add broth, tomatoes with their juice, undiluted soup, meat loaf, Worcestershire sauce, and water. Bring to boil; reduce heat to medium-low.
3. Cook until meatloaf is heated through, about 20 minutes. Serve sprinkled with cheese.