Ingredients:
1 1/2 Pounds Of Lean Ground Beef Tenderloin
11 Ounce Can Of Amy's Organic Low Fat Cream Of Tomato Soup
1/2 Cup Of Shibolim Kosher Whole Wheat Soup Croutons
1 Fresh Lightly Beaten Whole Egg
1/4 Cup Chopped Peruvian Sweet Onion
1 Teaspoon Of Fine Table Salt
1 Teaspoon Organic Ground Pepper
1/4 Cup Of Spring Water
1/2 Teaspoon Of Westbrae Natural Organic Dijon Mustard
1 Cup Of Grated Mozzarella Cheese
2 Tablespoons Of Extra Virgin Olive Oil
1 Jar Of Westbrae Natural Organic Dijon Mustard For Garnish
Information:
Serving Size 8
319 Calories Per Serving
17 Grams Of Fat
Cooking Directions:
To begin this recipe, take out a large stainless steel mixing bowl, and add in the Amy's Organic Low Fat Cream Of Tomato Soup, the lean ground beef tenderloin, Shibolim Kosher Whole Wheat Soup Croutons, lightly beaten fresh egg, the table salt, and the ground pepper. Using your clean sterile hands, mix together the ingredients very well, and form two firm meatloaves. Next take out a large deep frying skillet, and heat it over medium high heat. Grease your skillet with extra virgin olive oil. Next add in both meatloaves, and brown them in your hot skillet. It is recommended you cover the skillet with a lid while they are cooking. General cooking time should be around 25 full minutes. Cook the meat until there is no pink on the inside, you want it well done. Next spoon out all of the excess fat from your skillet, and stir in the cold spring water and the Westbrae Natural Organic Dijon Mustard. Finally sprinkle on all of the grated mozzarella cheese on top of the meat, and cook for an additional 10 minutes, stirring it every now and again. Serve it with some tasty collard greens, and french fried potatoes. For drinks I served cold Woodstock farms pure Concord Organic Grape Juice with ice.
