Ingredients:
1 (10 1/2 ounce) cans condensed low-sodium tomato soup
2 -3 lbs lean ground beef, about 7%
2 cups corn flakes, crushed lightly
1 cup finely chopped yellow onions ( can buy these frozen for no-prep work)
2 1/2 tablespoons chopped parsley ( fresh or dry works)
1 1/2 tablespoons Worcestershire sauce
1 -2 eggs, slightly beaten ( for two pound meat use one egg, for three pounds, use 2 eggs)
1/2 teaspoon salt
3/4 teaspoon lemon pepper
1 tablespoon minced garlic or 1 -2 crushed garlic cloves
Directions:
Combine all ingredients; mix THOROUGHLY.
Shape FIRMLY into a shallow baking pan or casserole dish.
Bake in 350 degree oven, uncovered for 1 1/2 hours.
During last half hour of cooking, drain excess juice. Can use this later as a sauce if desired.
Recommend that you use a thermometer to check the center of meatloaf frequently.
Servings: 8
Time preparation: 15 min.
Time total: 105 min.