- Preheat oven to 400°F (200°C). Spray 12 (2 ½ inch/6 cm) muffin cups with vegetable cooking spray.
- In large bowl,mix together 3/4 cup (175 mL) of the soup,beef,half of the onions,bread crumbs,eggs,Worcestershire sauce,parsley and mustard; press about 1/2 cup (125 mL) into each muffin cup. Spread remaining soup over top.
- Bake for about 30 minutes or until meatloaves are cooked through. Sprinkle remaining onions over top; bake for about 3 minutes or until onions are golden brown. Let cool in pan on wire rack for 5 minutes.
Recipe Made With
CAMPBELL’S® Condensed Cream of Mushroom Soup
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