Stove Top Meatloaf With Tomato Sauce

• 1 1/2 lbs lean ground beef
• 1 (1 1/4 ounce) envelope onion soup mix
• 1 cup fine breadcrumbs
• 1 egg, beaten
• 1 tablespoon Worcestershire sauce
• 1 (28 ounce) can crushed tomatoes or (28 ounce) can chopped tomatoes
• 1 (10 ounce) can beef broth
• salt and pepper
• oil

1. Mix the ground beef with salt, pepper and bread crumbs. Add the Worcestershire sauce and the beaten egg. Turn out on a board and form a loaf by turning and patting it into shape.
2. Heat the oil over medium heat in a Dutch oven or a deep fry pan. Carefully brown the loaf on all sides.
3. When brown, add the beef broth and tomatoes to the pan. When it begins to bubble, add the onion soup mix.
4. Cover and turn down the heat to a simmer. Cook for about 1 hour.
5. Place on a warm plate, cover with aluminum foil and let stand for 10 minutes. Put the hot tomato sauce in a bowl to pass and slice the meatloaf with a sharp knife.
6. Sprinkle with chopped parsley if you like. If there are leftovers, refrigerate.
7. Very good in an open-face sandwich topped with the hot sauce.

lean ground beef, onion soup, breadcrumbs, egg, worcestershire sauce, tomatoes, beef broth, salt, oil

Taken from www.food.com/recipe/stove-top-meatloaf-with-tomato-sauce-246967 (may not work)