1 can mushroom soup
1 1/2 lbs. ground beef
1/3 c. rolled oats
1 egg, slightly beaten
1/4 c. chopped onion
2 tbsp. chopped parsley
1 tbsp. Worcestershire sauce
1 tbsp. minced green pepper
1/2 tsp. salt
Dash of pepper
1/2 c. water

Combine half the soup with all the other ingredients except the water. Mix thoroughly and shape firmly in a shallow baking pan. Bake 1 hour at 350 degrees. Blend remaining soup with water and 2 tablespoons drippings. Pour over the loaf and bake 15 minutes longer.