1 (10 1/2 oz.) can cream of mushroom or tomato soup
1/4 c. water
1/4 c. minced onion
2 tbsp. chopped parsley
1 egg, beaten
1 tsp. salt
1/8 tsp. pepper
1 1/2 lbs. ground beef
1 c. dry bread crumbs

Blend soup and water. Combine 1/2 cup soup mixture with all other ingredients. Shape firmly into loaf. Place in shallow 8x12x2 inch pan. Bake at 350 degrees for 1 hour and 15 minutes.

Blend remaining soup and water mixture with 2 tablespoons drippings. Heat, stir now and then, serve over loaf.