1 can tomato soup
1/4 c. water
1/2 tsp. oregano, crushed
1 small clove garlic, minced
1 c. bread crumbs
1/4 c. chopped onions
2 tbsp. chopped parsley
1 egg, slightly beaten
1 tsp. salt
1/8 tsp. pepper
2 lb. ground beef
2 slices (2 oz) process or Mozzarella cheese

Blend soup, water, oregano and garlic. In bowl, combine 1/4 cup soup mixture, bread crumbs, onion, parsley, egg, salt and pepper. Mix thoroughly with beef. Shape firmly into a loaf; place in shallow baking pan.

Bake at 350°F for 1 hour and 15 minutes. Remove from oven; spoon off fat. Pour remaining soup over loaf. Top with cheese; bake until melted.

Makes 4 to 6 servings.