4 pounds meat loaf
1 (6 ounce) can tomato paste
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1.5 ounce) envelope dry Italian-style dry yeast bread baking mix
1 (8 ounce) can tomato sauce
1 cup milk
Preheat oven to 350 degrees F (175 degrees C).
Place slices of meat loaf on a baking sheet. Rub tomato paste and milk into the meat loaf cavity; coat well. Place on the baking sheet for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, dissolve yeast and milk in warm water. Mix thoroughly, place on top of meat loaf. Cover with plastic wrap and let sit overnight in the refrigerator.
When the loaf has risen, remove plastic wrap and let the loaf stand overnight in a warm place in the refrigerator. Preheat the oven to 400 degrees F (200 degrees C).
Bake for 2 1/2 hours at 350 degrees F (175 degrees C). let cool in refrigerator.
Warm the cream of mushroom soup with the tomato sauce. Stir gently to keep warm. When the loaf has risen, flip it over and place in the oven. Lower the temperature of the loaf to 350 degrees F (175 degrees C) and press the egg mixture into the center of the loaf. Let cool completely.
Roll out the dough on the floured surface and cut into 1-inch slices. Serve warm or cold.