Blue Ribbon Meatloaf

This unusual meatloaf probably came about when the original author had a whole bowl of leftover California Dip and decided to see what would happen if she threw it into a meatloaf since she also had a couple eggs, a cup of breadcrumbs and a pound and a half of ground beef. I liked her recommendation of a very hot preheated oven, turned down to 375F. The cup of breadcrumbs gave it a good slicing texture. (My old standby is also a winner, but has a looser, crumbly texture. See below.) We thought Tina's was too bland as written. I crumbled and froze it for future spaghetti sauce, which got raves! But her idea intrigued me, so the next night I did it again and used TWO envelopes of onion soup. Voila! That's the flavor we needed. Please believe me it's not too salty. Either beef gravy or ketchup on top is good when my double soup addition to Tina's Blue Ribbon Meatloaf is reheated or served cold in a sandwich. Thanks, Tina. My old standby family meatloaf had 1 lb beef, 1 egg, 1 medium chopped onion, 1 can of tomato soup a little Worcestershire and some oatmeal.