1 can tomato soup
1/4 c. water
1/2 tsp. oregano, crushed
1 small clove garlic, minced
1 c. small bread cubes (can use Italian bread crumbs)
1/4 c. finely chopped onion
2 tbsp. chopped parsley
1 egg, slightly beaten
1 tsp. salt
1/8 tsp. pepper
2 lb. ground beef
2 slices (2 oz.) mozzarella cheese

Blend soup, water, oregano and garlic together. In a 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 dish.

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

Serves 4-6.