Totally Tender Tomato Meatloaf

1. 1

   In a large bowl and using your hands -- mix meat, eggs, vegetables and spices adding bread crumbs to thicken the mixture so that it will form a large egg shape ball and hold its shape.

2. 2

   In a large dutch oven heat oil until a piece of onion dropped in sizzles.

3. 3

   Using your hands shape the meat mixture into a large egg shape.

4. 4

   With two spatchulas, going under the large egg ball in both directions -- gently place meat into the heated oil, cover and simmer each side until nice and brown -- colour of brown sugar.

5. 5

   When ready to turn over, again use the spatchulas -- it makes it easy to flip when using the two of them.

6. 6

   If the meat breaks, this is an indication that it was not browned enough on one side.

7. 7

   Once both sides have browned, put in the two cans of tomato soup with 1/2 can of water and stir until the tomato soup is well blended with the water and oil.

8. 8

   Cover and let simmer for 30 minutes.

9. 9

   Our family enjoys this best with garlic mashed potatoes but some like it with plain rice as the sauce is wonderful with both.

* Per serving · 4 servings · Values may vary.