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1 can (10 3/4 oz.) Campbell's tomato soup
2 lb. ground beef
1/4 c. fine dry bread crumbs
1 egg, slightly beaten
1/4 c. finely chopped onion
1 tsp. salt
1/4 tsp. each pepper, sage, crushed thyme leaves
2 tbsp. shortening
2 to 4 tbsp. water

Mix thoroughly 1/4 cup soup, beef, bread crumbs, egg, onion, salt, and 1/8 tsp. each pepper, sage and thyme. (I omit the sage and thyme.) Shape into 6 mini- meat loaves. In skillet, brown loaves in shortening; pour off fat. Stir in remaining soup and seasonings and water. Cover; cook over low heat 20 minutes or until done. Stir occasionally 6 servings.

I like to use, instead of tomato soup gravy, Polynesian Sauce: 1 (12 ounce) bottle chili sauce and 1/2 cup grape jelly. Combine and heat until bubbly. Simmer in skillet with mini-meat loaves.

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