1 (10 3/4 oz.) can cream of mushroom soup
2 lbs. lean ground beef
1/2 c. fine dry bread crumbs
1 egg, slightly beaten
1/3 c. onion, finely chopped
1 tsp. salt
1/3 c. water

Mix thoroughly 1/2 cup soup, beef, bread crumbs, egg, onion, and salt. Shape into loaf (4 x 8 inch) pan. Bake at 375 degrees for 1 hour. In saucepan, blend remaining soup, water and 2 tablespoons drippings. Heat and serve with meat loaf. Makes 6 to 8 servings.