1 can (10.75 ounce size) condensed French onion soup 1/2 cup herb seasoned stuffing mix 1 pound ground beef 1 tablespoon minced fresh parsley 3 tablespoons grated Parmesan cheese 1 egg, slightly beaten 1 teaspoon salt 1/4 teaspoon black pepper 1 can (8 ounce size) tomato sauce 1 teaspoon oregano
Preheat oven to 350 degrees F.
Pour the soup through a strainer set over a bowl. Reserve only 1/2 cup of the liquid, setting side the remainder for another use. Combine the 1/2 cup liquid and the onions with the stuffing mix in a large bowl, tossing until the stuffing is evenly moistened. Add the beef, parsley, cheese, egg, salt and pepper and mix well. Pack into a loaf pan or shape into a loaf in a baking dish. Bake for 1 hour.
Stir together the tomato sauce and oregano. Remove meatloaf from the oven, drain and pour the tomato sauce over the top. Bake an additional 15 minutes. Allow to rest 10 minutes before slicing.