1 can (10 3/4 oz.) Campbell's tomato soup
2 lbs. 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. pepper
1/4 tsp. sage
1/4 tsp. crushed thyme leaves
2 tbsp. shortening
2-4 tbsp. water

Mix thoroughly 1/4 cup soup beef, bread crumbs, egg, onion, salt and 1/8 tsp. each pepper, sage and thyme. Shape firmly into 6 mini meat leaves.

In skillet, brown loaves in shortening; pour off fat. Stir in remaining soup and seasonings and water. Cover; cook over low heat at 20 minutes or until done. Stir occasionally. Serve with parsleyed potatoes and broccoli if desired. Makes 6 servings.