This recipe takes comfort food to the next level. Onion soup does double duty giving the meatloaves a flavor boost and making them oh-so-moist while providing a braising liquid for the veggies. Tomato soup, brown sugar and bourbon come together for a sauce that’s so delicious - you’ll have to taste it to believe it! Added bonus, everything cooks in the same pan, so cleanup is a breeze!
cost per recipe: $17.48
The price is determined by the national average.
pounds lean ground beef
cup dry Italian seasoned bread crumbs
can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
cup packed dark brown sugar
ounces baby red potatoes, cut in quarters (about 2 cups)
cups baby-cut carrots, cut in half crosswise
Set the oven to 425°F. Season the beef as desired. Thoroughly mix the beef, bread crumbs, egg and half the onion soup in a 13x9x2-inch baking dish. Shape the beef mixture into 8 mini meatloaves (just shape into a log and cut crosswise into 8 pieces). Arrange the meatloaves in the baking dish, leaving a space down the center for the vegetables.
Stir the tomato soup, brown sugar and bourbon in a medium bowl. Brush the tomato soup mixture over the meatloaves.
Arrange the potatoes and carrots down the center of the baking dish. Pour the remaining onion soup over the vegetables and toss to coat.
Bake for 35 minutes or until the meatloaves are cooked through and the vegetables are tender.