|Condensed tomato soup/Cheddar cheese soup||1 Can (10 oz) (284 Milliliter)|
|Ground beef||750 Gram|
|Fine dry bread crumbs||125 Milliliter|
|Minced onion||50 Milliliter|
|Egg||1 , slightly beaten|
|Salt||1 Teaspoon (5 Milliliter)|
|Garlic||1 Clove (5 gm), minced|
|Oregano||1 Dash, crushed|
|Mozzarella cheese/Mild process cheese||3 Ounce, sliced (100 Gram)|
Mix thoroughly 125 mL (1/2 cup) soup with all ingredients except cheese; pat meat evenly on baking sheet into 25 cm (10 inch) circle with 2.5 cm (1 inch) stand-up rim or, use a cookie sheet placing a 40 cm (16 inch) long sheet of aluminum foil (double thickness or heavy duty) on it, turning up edges and sealing corners to hold drippings.
Bake at 230°C (450°F) for 10 minutes.
Spoon off fat; spread rest of soup on meat; top with cheese.
Sprinkle with additional oregano; top with mushrooms, anchovies, olives or sausage, if desired.
Bake 10 minutes more; cut into wedges and serve.
If using Cheddar cheese soup, substitute 4 slices tomato, cut in quarters for sliced cheese.