• 1-1/4 cups condensed cream of mushroom soup
• 2 lbs. lean ground beef
• 1/2 cup dry breadcrumbs
• 1 egg, slightly beaten
• 1/3 cup onion, finely chopped
• 1/2 lb. refrigerated biscuit dough, separated
• 1/3 cup water
• 1 cup shredded cheddar cheese

Preheat oven to 375°F. Combine 1/2 cup soup and next 4 ingredients in a bowl. Season with salt to taste and mix thoroughly. Shape firmly into an 8x4 inch loaf. Place in a shallow baking pan and bake 1 hour. Spoon off fat and reserve. Arrange rolls crosswise over top and down sides of meat loaf, overlapping slightly. Bake another 15 minutes until golden. Blend remaining soup, water and 3 Tbs. reserved drippings in a saucepan over medium heat. Cook 5 minutes, stirring occasionally. Stir in cheese until melted. Serve with loaf.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 389, fat 20.6g, 49% calories from fat, cholesterol 80mg, protein 30.5g, carbohydrates 18.6g, fiber 0.6g, sugar 2.1g, sodium 622mg, diet points 9.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.0, Bread: 1.2, Lean meat: 3.9, Fat: 1.8, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Merlot, Sauvignon Blanc, or Zinfandel.