Fast Meatloaf

Ingredients:

• 900 g of ground beef with 20% fat content
• 1.5 tbsp. Italian breadcrumbs
• 1 can (400 g) of canned chopped tomatoes
• 1 packet (11 g) of instant mushroom soup with fried onions
• 1/4 tbsp. grated parmesan
• 1 egg, beaten

Preparation:

1. Preheat oven to 175°C.
2. Place the ground beef in a large bowl. Sprinkle evenly with breadcrumbs.
3. In a medium bowl, combine the tomatoes, soup mixture, and Parmesan. Use a potato masher to mash the large tomato chunks. Taste and season with salt and pepper if needed (keep in mind that the soup itself is salty). Add the egg and mix well.
4. Pour the tomato mixture over the minced meat, reserving 0.5 cups for topping. Mix with your fingers spread out like a pitchfork, without compacting the minced meat, to ensure all ingredients are evenly distributed.
5. On a parchment-lined baking sheet, form the meat mixture into a loaf. Top with the remaining tomato mixture.
6. Bake until the meatloaf reaches an internal temperature of 155°F (68°C), 50-65 minutes. Remove the meatloaf from the oven and cover it carefully with foil for 10 minutes, or until the internal temperature reaches 165°F (71°C). Then slice and serve.