Meatloaf

  • 1 ½ pounds ground chuck
  • 1 ½ cups oatmeal
  • 1 egg
  • 1 medium onion, chopped
  • 1 medium carrot, peeled and shredded
  • ½ cup Velveeta cheese, cubed
  • 1 - 5 oz. can condensed tomato soup, divided
  • Salt & Pepper
Combine all ingredients except only add half of the can of tomato soup. Mix well. Form into a loaf and place in a non-stick bread pan. Pour remaining tomato soup over the top of the meatloaf. Sprinkle with salt and pepper.

Bake at 325° for 90 minutes. Let stand for 5 minutes before slicing.

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