1 can 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 teaspoon each pepper, sage, and thyme. Shape firmly 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. Serve with parsleyed potatoes and broccoli if desired.