1 tbsp. olive oil
1 small yellow onion, chopped
1/4 tsp. pepper
1 (14-1/2 oz.) can beef broth
1 (14-1/2 oz.) can diced tomatoes
1 (10-3/4 oz.) can Campbell’s condensed tomato soup
1 lb. leftover meatloaf, cut into chunks
2 tbsp. Worcestershire sauce
1 cup water
1/2 cup shredded Cheddar or Parmesan cheese

In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and pepper; cook, stirring occasionally, until onion is softened, about 3 minutes.

Add broth, tomatoes with their juice, undiluted soup, meat loaf chunks, Worcestershire sauce, and water. Bring to a boil; reduce heat to medium-low. Cook until meatloaf is heated through, about 20 minutes.

Serve sprinkled with shredded cheese.

Note: Can add small cooked pasta such as ditalini, small shells, or elbows.

Submitted by: Carol