Onion Crusted Meatloaf With Roasted Potatoes

    
     This is the classic All American one pot meat and potatoes meal.  The crispy, fried onions give it an extra crunch and the tomato soup makes the most delicious gravy.  If anything the moistness from the soup and the slow braising of the oven made it fall apart in spots but the overall texture was mouth watering and light. The little creamer potatoes hold up well in a dutch oven and they don't have to be peeled.  I made it in a 10 inch oven, baked it over 10 coals on the bottom and 20-22 on the lid.  Once I put it on the coals, I left it alone until it was done 45 minutes later.  At the last minute sprinkle on the remainder of the fried onions and let it bake for a few minutes more.  Another winner from  Campbell's Kitchen.

Onion Crusted Meatloaf With Roasted Potatoes
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1 1/2 pounds ground beef
1 can (2.8 ounces) French's® French Fried Onions
1 egg, beaten
1 tablespoon Worcestershire sauce
6 small potatoes, cut into quarters

     Thoroughly mix 1/2 cup soup, beef, 1/2 can onions, egg and Worcestershire in a large bowl.
     Shape meat mixture into an 8 by 4 inch loaf and place in lightly oiled 10 or 12 inch dutch oven.
     Spoon the remaining soup over the meat loaf.  Arrange the potatoes around the meat loaf.
     Bake for 45 minutes in a 350-400 degree oven or until the meat loaf is cooked through.  Stir the potatoes.  Sprinkle the remaining onions over the loaf and bake for 3 minutes or until onions are golden.
     Serves 4.

Waiting for the coals

Ready in 45 minutes

Meatloaf moist and fluffy, potatoes fork tender