Cheese & Onion Meatloaf

Preheat oven to 350 F.

In a small bowl, combine tomato soup, dry mustard, vinegar and brown sugar. Set aside.

In a large bowl, crumble all but 1/2 cup of the fried onions. Set the 1/2 cup aside for later. Into the large bowl add meat, salt, pepper, Worcestershire sauce, egg, cheese and all but 1/2 cup of your reserved tomato soup mixture. Knead ingredients with your (clean) hands until it is mixed well.

Shape into a large long loaf shape and place the loaf in a shallow baking pan, meatloaf pan or roasting pan.

Bake at 350 F for 1 hour.

Carefully drain the grease off of the meatloaf. Then spoon the remaining tomato soup mixture over the top and sprinkle with the reserved 1/2 cup of french fried onions. Return to the oven for 5 additional minutes to crisp onions and bake glaze in.

Serve with Gourmet Mashed Potatoes (see my TastyKitchen recipe box) and steamed veggies.