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BEST-EVER MEAT LOAF 
1 can (10 3/4 to 11 oz.) condensed soup
Meat
Crumbs
1 egg, beaten
1/3 c. finely chopped onion
Seasoning
1/3 c. water

Combine any items from columns below:

SOUP:

Golden mushroom
Cream of mushroom
Cheddar cheese

MEAT:

2 lbs. ground beef
2 lbs. meat loaf mix (beef, pork, veal)
1 1/2 lbs. ground beef plus 1/2 lb. Italian sausage, casings removed

CRUMBS:

1/2 c. fine dry bread crumbs
1/2 c. quick cooking oats
1/2 c. finely crushed saltines

SEASONING:

1 tbsp. Worcestershire
1 tbsp. soy sauce
1/4 c. chopped pimento-stuffed olives

1. In large bowl, thoroughly mix 1/2 cup of the soup, meat, crumbs, egg, onion and seasoning. In 12x8 inch baking pan, firmly shape meat into 8x4 inch loaf.

2. Bake at 350 degrees F. 1 1/4 hours or until done. Remove meat loaf to platter; keep warm.

3. Pour off all but 3 tablespoons drippings from pan. Stir remaining soup and water into drippings in pan, scraping up brown bits from bottom. Over medium heat, heat soup mixture until hot, stirring constantly. Serve gravy with meat loaf. Makes 8 servings.

Tip: If you use a glass baking dish for your meat loaf, prepare as above in steps 1 and 2. Pour 3 tablespoons drippings into a small saucepan; discard remaining drippings. Stir remaining soup and water into saucepan. Over medium heat, heat soup mixture until hot, stirring constantly. Serve as above.

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