From the Kitchen of Barbara Humphrey
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1 can (10 3/4 oz) tomato soup
1 egg, slightly beaten
1 teaspoon salt
generous dash pepper
1/4 cup water
1/2 teaspoon prepared mustard or horseradish
2 slices processed cheese
Top of Stove Method:
Thoroughly mix, beef, crumbs, 1/4 cup soup, onion, egg, and seasonings. Shape firmly into 2 loaves. Brown on all sides in a skillet (to turn loaves use pancake turner.
Cover and cook over low heat 25 minutes. Spoon off fat. Stir in remaining soup (omit adding water), water, and mustard.
Top loaves with cheese and pour soup all over all the top of the loaves. Cook until cheese melts.
Oven method:
Mix and shape into loaves as above. Bake at 350-degree oven for 40 minutes. Spoon off fat. Pour remaining soup (omit water) mixed with mustard on loaves.
Top with cheese slices and bake five more minutes until cheese melts.
The recipe was given to me as a shower gift for my wedding 1982 by Barbara Humphrey. Well used and stained original recipe below.
