You won't be able to resist these mini meatloaves baked in muffin-pan cups. Ground beef, cream of mushroom soup, French fried onions and Worcestershire combine for a super-flavorful meatloaf mixture. They're kid-friendly, easy to prepare and guaranteed to become a family favorite.
cost per recipe: $10.04
The price is determined by the national average.
can 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.