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

Mix thoroughly half the soup, beef, bead crumbs, onion, egg and salt. Shape firmly into loaf pan, 8"x4". Place in a shallow baking pan. Bake at 375 degrees for 1 hour 15 minutes. Blend remaining soup, water and drippings. Heat, stirring occasionally. Serve with loaf. Serves 6.