Recipe: Stove Top Meat Loaf

STOVE TOP MEAT LOAF

1 1/2 lbs ground chicken breast, skinless
1/2 cup white bread crumbs
1 (10 3/4 oz) tomato soup, condensed
1/2 cup onions, chopped
1 egg white, whipped
1/4 tsp black pepper
1/2 tsp olive oil
1/4 cup 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.

Serve with mixed vegetables and whole wheat rolls.

FOR OVEN METHOD:
Mix and shape as above. Bake at a 350 oven for 40 minutes.

COOKING TIPS:
- 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.

Servings: 6
Source: Cooking With Soup by Campbell's