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  • 2 pounds ground chuck
  • 2 eggs
  • 1/2 teaspoon Worcestershire sauce
  • 1/3 cup old-fashioned oats
  • 1/2 cup copped onion
  • 1 (10-ounce) can condensed tomato soup, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium onion, cut into eighths
  • 4 medium red-skin potatoes, cut into quarters
  • 2 carrots, peeled and cut into 1 1/2-inch pieces


  1. Preheat oven to 325F.
  2. Mix meat, eggs, Worcestershire, oats, onion, and 1/2 can soup. Add salt and pepper. Form into one or two loaves. Pour remaining soup over loaves.
  3. Place onions, carrots and potatoes around meatloaf. Bake 1 hour and 20 minutes. Serves 8.

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The recipe was originally published as Meatloaf with Tomato Soup on

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