Meatloaf

Okay, someone was asking me how I make my meatloaf, which my kids LOVE (though they may be a little biased! lol), so I figured I'd put it on here for anyone who cares to try it. Mind you, the measurements are not exact, but more approximations. Oh, and remember, I'm cooking for an army, so the recipe makes a BIG meatloaf!

Shawna's Killer Meatloaf

5 lbs ground beef
1 can cheddar cheese soup
1 10 oz (? not the tiny can, not the really big can) can tomato sauce
1 10 oz can diced tomatoes
1 medium onion, chopped
3 eggs
enough crackers or bread crumbs to absorb the moisture and hold it together (I normally end up using 2 to 3 sleeves of crackers)
Ketchup or tomato sauce to cover the top of the loaf before it goes in the oven
Shredded cheese for the top

Mix together everything but the shredded cheese and ketchup for the top. Put it in a casserole dish (you'll need a good-sized one), then spread ketchup or tomato sauce over the whole top.
Put the meatloaf in the oven at 350 (sorry, I don't have a degree key, and it's in Farenheit, for those of you who use Celsius) for about 70 minutes, depending on your oven. When you can cut into the center of the meatloaf and it's not really gooey, pull it out, top with shredded cheese, and put back in the oven for about 5 more minutes--long enough for the cheese to melt.
Serve with mashed potatoes, and whatever other sides you like with your meatloaf.
Serves: A LOT!

Like I said, the measurements aren't exact, but I know that last night I used 2 cans of the cheese soup and it was pretty gooey--I had to use a whole box of crackers to keep it from being too moist. If you use just the one can, and it seems too dry, you can add a little more tomato sauce to the meat.
Hope you try it and like it. If you do, feel free to leave a comment!