Vegetable Soup Meatloaf

Preheat oven to 350°F (175°C). Grease a loaf pan or 8x8-inch baking dish lightly with oil or cooking spray.

In a large mixing bowl, combine the beaten egg, dry fine breadcrumbs, finely chopped onion, and finely chopped green pepper. Stir until the vegetables and breadcrumbs are evenly distributed.

Add the prepared mustard, salt, and pepper to the vegetable mixture and stir to combine.

Pour ½ cup of the undiluted vegetable soup into the mixture and stir until all ingredients are moistened and well combined.

Add the lean ground beef to the mixture and gently fold together with a spatula or your hands until just combined, being careful not to overmix.

Transfer the meat mixture to the prepared loaf pan, pressing gently to form an even loaf shape.

Pour the remaining ½ cup of undiluted vegetable soup over the top of the meatloaf, spreading it evenly.

Bake in the preheated oven for 45 minutes until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer in the center.

Remove from the oven and let rest for 5 minutes before slicing. Serve with the pan juices spooned over each portion.