"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
2 lbs. ground beef 1can (10 3/4oz) condensed tomato soup 1 can (2.8oz) French fried onions 1 beaten egg 1/4 c. Worcestershire sauce
Mix half of the soup, half of the onions, beef and Worcestershire thouroughly. Shape firmly into baking loaf pan. Bake at 350º for 1 hour. Pour rest of soup over meatloaf. Bake 25 minutes more. Sprinkle rest of onions over meatloaf. Bake an additional 5 minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.