Looking for something to make meatloaf more exciting? How about making them mini? This simple recipe has only 6 ingredients because our Mushroom Soup adds flavor and moisture. Bake them in muffin tins and they come out like cute little meatloaf cupcakes. A definite hit with the kids! To make getting dinner on the table even faster, you can make this recipe ahead and freeze it. Why not make a second batch next time you make it, and pop it in the freezer to really speed up dinner the next time you’re in a rush! Click on “recipe tips” below to see how!
cost per recipe: $11.26
The price is determined by the national average.
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup(Regular or 98% Fat Free) or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
pounds lean ground beef
can (2.8 ounces) French's® French Fried Onions
cup plain dry bread crumbs
tablespoon Worcestershire sauce
Heat the oven to 400°F. Spray 12 (2 1/2-inch) muffin-pan cups with vegetable cooking spray.
Thoroughly mix 3/4 cup soup, the beef, 1/2 can onions, bread crumbs, egg and Worcestershire in a large bowl. Press about 1/2 cup beef mixture into each muffin-pan cup. Spread the remaining soup over the meatloaves.
Bake for 25 minutes or until the meatloaves are cooked through. Sprinkle with the remaining onions.
Bake for 3 minutes or until the onions are golden brown. Let the meatloaves cool in the pan on a wire rack for 5 minutes.