This is a variation of a recipe I received from the wife of our preacher way back in 1960.
Meat Loaf
1½ pounds ground chuck
½ cup finely chopped onion
1 large egg, slightly beaten
1 cup breadcrumbs
1 (10.5-ounce) can condensed vegetarian vegetable soup, undiluted
¾ teaspoon salt
¼ teaspoon black pepper
Topping
¾ cup ketchup
2 tablespoons firmly packed brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon yellow mustard
To make the meat loaf: Preheat the oven to 350 degrees. Lightly grease a 7 × 11-inch baking pan. Place the ground chuck in a large bowl. Add the onion, egg, breadcrumbs, vegetable soup, salt, and black pepper. Mix well and shape into an 8 × 5-inch oval. Place the meat loaf in the pan. Bake for 50 minutes or until the thermometer reads 160 degrees before adding the topping.
To prepare the topping: In a small bowl mix together the ketchup, brown sugar, Worcestershire sauce, and mustard. Pour over the meat loaf and return to the oven for an additional 10 to 15 minutes. Remove from the oven and let rest for 10 minutes before slicing. Leftovers can be refrigerated for sandwiches.
Makes 6 servings.