1 (11 1/8 oz.) can Campbell's Italian tomato soup
2 lb. ground beef
1 pouch Campbell's dry onion soup mix
1/2 c. dry bread crumbs
1 egg, beaten
1/4 c. water

Mix 1/2 cup Italian soup, beef, soup mix, bread crumbs and egg thoroughly. In medium baking pan, shape firmly into 8 x 4-inch loaf.

Bake at 350°F for 1 1/4 hours or until meat loaf is no longer pink (160°F). Mix 2 tablespoons of drippings, remaining soup and water. Heat through. Serve with meat loaf.