Mine's actually more like a big giant meatball. Sorry that it's not a formal recipe.

1 lb. ground beef
1-2 eggs
italian bread crumbs (usually around a cup)
pinch of salt
pinch of pepper
a few dashes of basil
a few dashes of oregano

The egg/ bread crumb ratio usually depends on the consistancy of the loaf after one kneads it for awhile. The end product should be as thick as cookie dough. I always start out with one egg and adjust from there. If too dry, add an egg. If too moist, add some more crumbs.

Once it's at the consitancy it should be, fold into a loaf. I place it in a large casserole dish or small roaster. Surround the loaf with potatoes that have been peeled and cut into quarters. Add 1-2 cans of basil tomato soup (basically want to cover loaf and potatoes). If you want, sprinkle the top of loaf with parmesean cheese.

Bake covered at 375 for an hour.