French Onion Meatloaf
Sandy U.
1 10.75-ounce can condensed French onion soup
1/2 cup herb seasoned stuffing mix
1 pound ground beef
1 tablespoon minced fresh parsley
3 tablespoons grated Parmesan cheese
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon pepper
1 8-ounce can tomato sauce
1 teaspoon oregano
Preheat oven to 350 F. Pour the soup through a strainer set over a bowl. Reserve
only 1/2 cup of the liquid, setting side the remainder for another use. Combine
the 1/2 cup liquid and the onions with the stuffing mix in a large bowl, tossing
until the stuffing is evenly moistened. Add the beef, parsley, cheese, egg, salt
and pepper and mix well. Pack into a loaf pan or shape into a loaf in a baking
dish. Bake for 1 hour. Stir together the tomato sauce and oregano. Remove
meatloaf from the oven, drain and pour the tomato sauce over the top. Bake
an additional 15 minutes. Allow to rest 10 minutes before slicing.
Serves 6.
Source: "The Red Hat Society Cookbook" by members of the Red Hat Society
(Rutledge Hill Press, $24.99)
Sandy U.
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