1 can 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 of pepper, sage and thyme. Shape firmly into 6 mini loaves. In skillet, brown loaves in shortening, pour off fat. Stir in remaining soup and seasonings and water. Cover and cook over low heat 20 minutes or until done. Stir occasionally. Serve with parsley potatoes and broccoli. Serves 6.