Onion Crusted Meatloaf

Onion Crusted Meatloaf
Serving & Size

1 x 4 oz/110 g slice

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

Recipe Yields:

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

Ingredients Metric Imperial
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)

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