1 lb. ground beef
1 medium chopped onion
3 tbsp. ketchup
2 tbsp. mustard
1 (10-3/4 oz.) can condensed chicken gumbo soup
3 c. milk
2 tbsp. butter
2 eggs

Preheat oven to 375°F. Generously grease a 12 cup bundt cake pan.

Cook together beef and onion, drain. Stir in ketchup, mustard and soup. Heat to boiling, then reduce heat, simmer 5 minutes. Mix remaining ingredients, beat 30 seconds. Spread 2 cups batter in bottom and 2 inches up the side and center of pan. Spoon beef mixture onto center of batter. Drop remaining batter by teaspoonfuls 1/2 inch apart onto mixture.

Bake until light brown and firm, about 25 minutes. Invert onto a heat proof serving plate.

Serves 5 to 6.