Ground Meat Filet Mignon

• 1 ½ lbs. ground beef, very lean
  
• 1 egg
• 1 pkg. Lipton Soup Mix
• ¼ cup Quaker oats
• 2 tbsp. Worcestershire sauce
• 2 tbsp. Heinz ketchup
• Garlic (powder or I prefer granulated)
  
• Salt and pepper
  

Stir all ingredients together well.  Form mixture into not-large balls and wrap with the thinnest bacon you can find…the bacon adheres to the meat and cooks into it. 

Arrange filets in a pyrex casserole.  I always press the meat balls down to  flatten slightly…looks more like filet mignon that way.

Cover with foil and bake awhile…about 30-40 minutes at 350 degrees.   Then remove foil and let brown.  Drain onto paper towel before serving.  Makes about 10 or maybe more, depending on the size of the meat balls.

This basic recipe also works for meat loaf.  Form the meat mixture into a loaf in a pyrex dish…pour diced tomatoes over, then bake about 300-325 degrees.  Don’t cover with foil