This all-time favourite in individual-size portions is convenient to serve and offers an attractive plate presentation.
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
| Ingredients | Metric | Imperial |
| White Bread | 540 g | 18 oz |
| Milk | 375 mL | 1 1/2 cups |
Campbell’s® Condensed Tomato Soup
1.5
L
48
oz
|
||
| Dijon Mustard | 30 mL | 2 tbsp |
| Eggs | 6 na | 6 na |
| Onion, finely diced | 360 g | 12 oz |
| Ground Beef, lean | 3 kg | 6 lbs |
| Salt | 5 mL | 1 tsp |
| Pepper | 15 mL | 1 tbsp |
| Cheddar Cheese | 250 g | 8 oz |
| Instructions |
| 1. Preheat oven to 350°F. Soak bread in milk to soften, then squeeze out excess milk. |
| 2. Mix together squeezed bread, 18 oz soup, mustard, eggs, onion, beef, salt & pepper. Shape into 3 oz individual meat loaves. Make an indentation in centre and put in 1 ¼ oz soup. |
| 3. Bake for 20 minutes. Sprinkle 1/3 oz cheese on each mini loaf and bake for an additional 5 minutes until meat registers 160°F on thermometer. Portion 2 x 3 oz loaves per serving. |
