Moist,mushroomee Meatloaf

I've made this recipe for years,passed down from my mother. I make my loaf free standing, in a slightly larger pan, and then add enough water to surround the base of the loaf. This gives me enough liquid to make a delicious gravy.

• Ready In: 1 hr 35 mins
• Serves: 8-10
• Yields: 8-10 slices

Ingredients

• 1 1⁄2 lbs ground beef
• 3⁄4 cup  soft breadcrumbs
• 1  large egg, slightly beaten
• 1  medium  vidalia onion, minced
• 1  teaspoon garlic powder
• 1  teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  cup ketchup, divided
• 1 (10 3/4ounce) can  cream of mushroom soup

Directions

1. Preheat oven to 350 degrees.
2. Combine first 7 ingredients, along with 1/2 cup of the ketchup and 1/2 of the can of soup, undiluted. Mix well.
3. Form into loaf, either in loaf pan, or form free standing, in a slightly larger pan.
4. Dilute remaining soup (right in the can) to a 'saucy' consistency.
5. Pour over loaf, and then drizzle remaining ketchup over top of soup.
6. Bake for 1 hour to 1 hour and 15 minutes.