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Onion Crusted Meatloaf

Made With:

Soups

CLASSIC TOMATO (REDUCED SODIUM)

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

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Total Time

55 min.

Serving & Size

1 x 4 oz/110 g slice

Yields

Using Campbell’s® Reduced Sodium Tomato Soup in this Onion Crusted Meatloaf gives it a fresh tomato flavour that compliments the caramelized onions.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Oil, vegetable 2 tbsp 30  mL
Onions, sweet, coarsely chopped 2 qt 1 1/5  kg
1. In a skillet, heat oil over medium heat; add onion and sauté 12-14 minutes, until they become golden and caramelized.
Weight Measure
Garlic, fresh, minced 1 tbsp 15  mL
Paprika, smoked 1 tbsp 15  mL
2. Stir in garlic and paprika and cook an additional 2-3 minutes, stirring often. Remove from heat and cool to room temperature.
Weight Measure
Campbell’s Reduced Sodium Tomato soup 48 oz can 1 9/25  L can
3. Place Campbell’s Reduced Sodium Tomato soup in a bowl and stir in cooled onion mixture. Mix well. Hold.
Weight Measure
Beef, ground, lean 6 lbs 2 4/5  kg
Bread, crumbs, whole wheat, dry 3 cups 750  mL
Liquid Eggs 1 cup 125  mL
Oregano, dry 1 tbsp 15  mL
Pepper, black, coarsely ground 1 tsp mL
Non-stick cooking spray
4. . Place beef, crumbs, eggs, oregano and pepper in a large bowl and gently mix in 4 cups of the reserved soup-onion mixture until combined.
5. Divide mixture in half and place in sprayed two one-third size hotel pans and pat flat to form a loaf or alternatively use loaf pans.
6. Spread remaining soup-onion mixture evenly over tops of two pans of meatloaf.
7. Bake in 375°F (190°C) convention or 325°F (165°C) convection oven for 55-60 minutes or until cooked through and top is slightly browned. Let stand at least 20-30 minutes before slicing to serve. CCP: Cook to an internal temperature of 165°F (74°C) or higher for 15 seconds. CCP: Hold hot at 140°F (60°C) or higher for service.
8. To serve: Slice each meatloaf into equal slices (12 slices per each loaf)
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