- 2 [48-ounce/ 1.4-L] each cans tomato soup
- 9 pounds [4 kg] ground beef
- 2 cups [500 mL] fine breadcrumbs
- 5 medium-size eggs, beaten [1 cup / 250 mL]
- 1 cup [250 mL] chopped parsley
- 1 cup [250 mL] finely chopped onion
- 1/4 cup [60 mL] Worcestershire sauce
- 2 tablespoons [30 mL] salt
- 1 teaspoon [5 mL] black pepper
- Mustard or horseradish [for the sauce]
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- Preheat oven to 350°F [180°C].
- Reserving remaining soup for the sauce, mix together 1/2 can tomato soup with all remaining ingredients, except mustard or horseradish into a bowl.
- Mix at low speed with an electric beater for approximately 1 minute.
- Shape mixture into 4 [3-pound / 1.4-kg each] loaves; transfer onto 2 oven-safe [12 x 18 x 2-inch / 38 x 46 x 5-cm] pans.
- Bake into preheated moderate oven for approximately 1 hour 30 minutes, until the inside temperature of the meat loaves reaches 170°F [76°C].
- Leave to cool slightly.
- Meanwhile, heat together remaining tomato soup and approximately 1/2 cup [125 mL] cooking juices.
- Season sauce generously.
- Slice each meat loaf into 20 slices before serving, coated with sauce.
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