Mini Meatloaves

You won’t be able to resist these super-flavourful mini meatloaves baked in muffin cups. They're easy to prepare, kid-friendly and adults will really like them, too.

Products you'll need:

CAMPBELL’S® Condensed Cream of Mushroom Soup

CAMPBELL’S® Condensed Cream of Mushroom Soup

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  • 1 can CAMPBELL’S® Condensed Cream of Mushroom Soup
  • 2 lb (908 g) lean ground beef
  • 1 can French's® French Fried Onions
  • 1/2 cup (125 mL) bread crumbs
  • 2 egg
  • 1 tbsp (15 mL) Worcestershire sauce
  • 1 tbsp (15 mL) fresh parsley
  • 2 tsp (10 mL) Dijon-style mustard


  1. Preheat oven to 400°F (200°C). Spray 12 (2 ½ inch/6 cm) muffin cups with vegetable cooking spray.
  2. 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.
  3. 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.

Ratings & Reviews

  • Colette L.

    June 4, 2016

    Rating by Colette

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Amount Per Serving
Calories 480
Fat 29 g
Cholesterol 155 mg
Sodium 670 mg
Carbohydrate 16 g
Dietary Fibre 1 g
Protein 38 g

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