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Meatloaf Muffins with Onions

Meatloaf Muffins with Onions
Total Time

30 min.

Serving & Size

1 “muffin”120 g (4oz)

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Feature Product: Campbell’s® Condensed Reduced Sodium Tomato soup, code #18987

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Vegetable oil 30 mL 2 tbsp
Onion, chopped 1.25 L 5 cups
Garlic, minced 30 mL 2 tbsp
Lean ground beef 3.5 kg 7.5 lbs
*Campbell’s Condensed Reduced Sodium Tomato soup
1 1.36 L can
1 48 oz can

The one you always remember. Great as a soup or use an ingredient in your recipe!

Bread crumbs, whole wheat, dry 950 mL 3.75 cups
Liquid eggs* 375 mL 1 1/2 cups
Dried paprika 30 mL 2 tbsp
Dried oregano 5 mL 1 tsp
Black pepper, ground 10 mL 2 tsp
Non-stick cooking spray
*equivalent to 6 medium eggs
Instructions
1. Heat oil in a skillet over medium-high heat and sauté onions until brown and caramelized.
2. Add in garlic and continue to sauté for an additional 2-3 minutes.
3. In a large bowl, mix together ground beef, soup, spices, breadcrumbs, egg and 2/3 of the onions. Save ¼ cup (60 mL) of soup for later.
4. Spray muffin tin with non-stick cooking spray. Using a #8 scoop, portion beef mixture into muffin cups.

5. In a 400°F/205°C oven, bake for 25 minutes.

6. Remove from the oven. Brush tops with remaining tomato soup and add the remaining 1/3 of chopped onions over the top of each muffin.

7. Bake for an additional 5 minutes or until reaches an internal temperature of 165°F(75°C).

CCP: Hold hot at 140°F (60°C) or higher for service.
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