This all-time favourite in individual-size portions is convenient to serve and offers an attractive plate presentation.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|White Bread||540 g||18 oz|
|Milk||375 mL||1 1/2 cups|
Campbell’s® Condensed Tomato Soup
|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|
|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.|