1 can 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. each pepper, sage, 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 teaspoon each pepper, sage, and thyme. Shape firmly into 6 mini meat loaves. In a skillet, brown loaves in shortening-pour off fat. Stir in remaining soup and seasoning and water. Cover, cook over low heat 20 minutes or until done. Stir occasionally. Serve with pan sauce. (Great served with parsleyed potatoes and broccoli.)