1 can (10 1/2 oz.) cream of mushroom or golden mushroom soup
2 lb. ground beef (save 2-3 tbsp. juice after meat is done)
1/2 c. dry bread crumbs
1/3 c. finely chopped onion
1 egg, slightly beaten
1 tsp. salt
1/3 c. water

Mix thoroughly 1/2 cup soup, beef, bread crumbs, onion, egg and salt. Shape firmly into loaf; place in shallow baking pan. Bake at 375 degrees for 1 hour and 15 minutes. Blend remaining soup, water and drippings. heat, stir now and then. Serve with loaf.

Variations: Frosted meat loaf: Prepare loaf as above, bake 1 hour. Frost loaf with 4 cups mashed potatoes, sprinkle with shredded cheese. Bake 15 minutes more to heat potatoes and melt cheese. Crescent rolls (refrigerator).

Prepare loaf as above. Bake at 375 degrees for 1 hour. Spoon off fat. Separate 1 package (8 ounce) refrigerated crescent dinner rolls. Place crosswise over top and down sides of loaf, overlapping slightly. Bake 15 minutes more.