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Recipe given by Patricia Bullington Davis, in memory of Ernest Bullington.


  • 1 can Campbell's tomato soup
  • 2 lbs. ground beef
  • 1/4 c. (fine) bread crumbs
  • 1 egg
  • 2 T. shortening
  • 1/4 c. chopped onion
  • 1 tsp. salt
  • 1/4 tsp. each pepper, sage and crushed thyme leaves
  • 2-4 T. water


Mix 1/4 cup soup, beef, bread, egg, onion, salt and 1/8 tsp. each of pepper, sage, and thyme. Shape in 6 mini meat loaves. In a black skillet, Brown; Pour off fat. Stir in remaining soup, seasonings and water. Cover; Cook over low heat 20 minutes or until done.