Mini Meatloaves

Campbell's Mini Meatloaves Recipe

You won't be able to resist these mini meatloaves baked in muffin-pan cups. Ground beef, cream of mushroom soup, French fried onions and Worcestershire combine for a super-flavorful meatloaf mixture. They're kid-friendly, easy to prepare and guaranteed to become a family favorite.

At a glance

Prep

15 min.

Total

48 min.

Serves

6

Servings: 2 mini meatloaves each

Bake: 28 min.

Cool: 5 min.

Made With

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

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What You'll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
2 pounds lean ground beef
1 can (2.8 ounces) French's® French fried onions
1/2 cup plain dry bread crumbs
1 egg
1 tablespoon Worcestershire sauce

How to Make It

  • 1

    Heat the oven to 400°F.  Spray 12 (2 1/2-inch) muffin-pan cups with vegetable cooking spray.

  • 2

    Thoroughly mix 3/4 cup soup, the beef, 1/2 can onions, bread crumbs, egg and Worcestershire in a large bowl.  Press about 1/2 cup beef mixture into each muffin-pan cup.  Spread the remaining soup over the meatloaves.

  • 3

    Bake for 25 minutes or until the meatloaves are cooked through.  Sprinkle with the remaining onions.

  • 4

    Bake for 3 minutes or until the onions are golden brown.  Let the meatloaves cool in the pan on a wire rack for 5 minutes.

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RID#61721

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