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Onion Crusted Meatloaf

Made With:



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

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*Very lean ground chicken or turkey can be substituted for the ground beef.

Total Time


Serving & Size

1 x 4 oz/110 g slice

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
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit

Step 1
Profit Per Serving

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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
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.
Ingredients Weight Measure
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.
Ingredients Weight Measure
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.
Ingredients Weight Measure
Weight Measure
Beef, ground, lean 6 lbs 2 4/5  kg
Bread, crumbs, whole wheat, dry 3 cups 750  mL
Liquid Eggs 1/2 cup 125  mL
Oregano, dry 1 tbsp 15  mL
Pepper, black, coarsely ground 1 1/2 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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