Recipe By : A Campbell(R) Cookbook, Cooking With Soup
Serving Size : 6 Preparation Time :0:10
Categories : Meat Loaf
Amount Measure Ingredient -- Preparation Method
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1 1/2 lbs ground chicken breast, skinless
1/2 c white bread crumbs
10 3/4 ozs tomato soup, condensed
1/2 c onions -- chopped
1 egg white -- whipped
1/4 tsp black pepper
1/2 tsp olive oil
1/4 c water
1/2 tsp prepared mustard
2 slices fat-free american cheese singles
In a mixing bowl, combine chicken, bread crumbs, 1/4 cup tomato soup,
onions, egg white, and black pepper. Shape firmly into 2 loaves. In a
skillet, heat oil over medium heat. Add loaves. Brown on both sides. Cook,
covered on low heat for 25 minutes. Stir in remaining tomato soup, water,
and mustard. Top loaves with cheese slices. Cook, uncovered for 10
minutes.
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Per serving: 209 Calories; 2g Fat (7% calories from fat); 31g Protein; 17g
Carbohydrate; 35mg Cholesterol; 822mg Sodium
NOTES : For oven method: Mix and shape as above. Bake at a 350 oven for 40
minutes.
Don't overmix or overhandle ingredients. That's the number one cause of a
tight, rubbery loaf. Combine ingredients with hands instead of a spoon so
you can feel when the texture is uniform. Dampen hands slightly when
shaping loaf, to keep hands from sticking. For slices that don't crumble
always let meat loaf stand 10 minutes after baking. Replace 1/2 pound of
ground meat with 1 cup cooked long grain rice.
