
Total Time
40 min.
Serving & Size
6 oz / 170 g
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 |
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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. |