Using Campbell’s® Reduced Sodium Tomato Soup in this Onion Crusted Meatloaf gives it a fresh tomato flavour that compliments the caramelized onions.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|1. In a skillet, heat oil over medium heat; add onion and sauté 12-14 minutes, until they become golden and caramelized.|
|2. Stir in garlic and paprika and cook an additional 2-3 minutes, stirring often. Remove from heat and cool to room temperature.|
|3. Place Campbell’s Reduced Sodium Tomato soup in a bowl and stir in cooled onion mixture. Mix well. Hold.|
|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)|