I don’t remember the last time I made meatloaf, but this recipe turned out very nice and I will definitely make it again. We ate it the next day in a Tomato Sauce ^[1] over pasta.

Servings: 8 to 10

Fresh
3 eggs
1 bunch fresh parsley
3/4 cup skim milk
1 small onion, approximately 4 oz.
2-1/2 lbs. ground beef
6 oz. bread crumbs, approximately 3 cups
1/2 cup Cream of Tomato Soup ^[2]

Pantry
1/2 tsp. ground black pepper
1 Tbsp. season salt

Prepare onion and parsley
Preheat the oven to 350 degrees-F. Chop the onion into a small dice and set aside. Mince the parsley and set aside.

Assemble wet ingredients
Beat the eggs in a large mixing bowl.  Add the pepper, salt, parsley, and milk, and mix well. Add the ground beef and chopped onions and mix with hands to combine.

Add bread crumbs
Add the bread crumbs slowly to the meat mixture. Continue to mix with hands or stir to combine. Meat will take on consistency of a wet dough.

Bake meatloaf
Grease a 9-inch by 4-inch loaf pan with cooking spray. Place the meatloaf in the pan and push mixture to fill out the pan. Pour the Cream of Tomato Soup ^[2] on top. Bake the loaf for one and a half hours.

Serve
Serve warm. Chop leftovers and add to tomato sauce to serve over pasta.