Savory Meatloaf and Vegetables

Another favourite Campbell's Soup recipe. For years, I thought this soup was no longer on the market and I was so sad because this is the best meat loaf I've ever tasted. Just for the heck of it, I recently asked my mom to look for it in the big city and guess what? It IS still available, just not out in the boonies where we live! I was so excited. You can bet this will be a regular in our home once again, now that I've seriously stocked up on Golden Mushroom Soup!!!! For a slightly different flavour, substitute 1/4 cup of the water for Burgundy or other dry red wine.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 2 (10 3/4ounce) cans  Campbell's Golden Mushroom soup
• 1 1⁄2 lbs ground beef
• 1⁄2 cup  dry breadcrumbs
• 1⁄4 cup  finely chopped onion
• 1  tablespoon Worcestershire sauce
• 1⁄8 teaspoon pepper
• 1  egg, beaten
• 6  medium potatoes, quartered
• 6  medium carrots, cut into 2-inch pieces
• 3⁄4 cup water
•  fluted fresh mushrooms (optional)
•  fresh rosemary sprig (optional)

Directions

1. In a large bowl, mix thoroughly HALF A CUP of soup, beef, bread crumbs, onion, Worcestershire sauce, pepper and egg.
2. In a 3-quart oblong baking dish, firmly shape meat into 8x4-inch loaf. Arrange potatoes and carrots around meat loaf.
3. Bake at 375°F for 45 minutes. Spoon off fat.
4. Meanwhile, in a small bowl combine remaining soup and water. Pour soup mixture over vegetables and meat loaf.
5. Bake 30-45 minutes longer or until vegetables are fork-tender and meat loaf is no longer pink. (160-170°F internal temp.).
6. To serve, arrange meat loaf with vegetables on platter. Spoon some sauce over meat loaf; pass remaining sauce.
7. Garnish with fresh rosemary and mushrooms, if desired.