Meatloaf

1 ½ pounds ground chuck
1 ½ cups oatmeal
1 egg
1 medium onion, chopped
1 medium carrot, peeled and shredded
½ cup Velveeta cheese, cubed
1 - 5 oz. can condensed tomato soup, divided
Salt & Pepper
Nature's Seasons

Combine all ingredients except only add half of the can of tomato soup. Mix well. Form into a loaf and place in a non-stick bread pan. Pour remaining tomato soup over the top of the meatloaf. Sprinkle with salt, pepper and Nature's Seasons.

Bake at 325° covered with foil for 60 minutes. Uncover and bake for 10 - 20 minutes more. Let stand for 5 minutes before slicing.