1 can cream of mushroom soup
2 lbs. ground beef
1/2 c. fine dry bread crumbs
1/2 c. finely chopped onion
1 egg, slightly beaten
1 tsp. salt
1/3 c. water
2 to 3 tbsp. drippings

Mix thoroughly 1/2 cup soup, and first five ingredients. Shape firmly into loaf (8 x 4 inch). Place in shallow baking pan. Bake at 375 degrees for 1 hour and 15 minutes. Blend remaining soup, water and drippings. Heat, stirring occasionally. Serve with meatloaf. Serves 6.