*  Exported from  MasterCook Mac  *
                            Top Stove Meat Loaf
 Recipe By     : A Campbell® Cookbook, Cooking With Soup
 Serving Size  : 6    Preparation Time :0:10
 Categories    : Meat Loaf
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
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 Per serving: 209 Calories; 2g Fat (7% calories from fat); 31g Protein; 17g
 Carbohydrate; 35mg Cholesterol; 822mg Sodium
 Serving Ideas : Serve with mixed vegetables & whole wheat rolls.
 NOTES : For oven method: Mix and shape as above. Bake at a 350 oven for 40
 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.