Turkey Mini Meatloaf

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CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•A delicious blend of fresh mushrooms and real cream make it delicious
•Low in fat
•Rich in Vitamin D
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  • Vegetable cooking spray
  • 1 ground turkey
  • 1 can CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
  • 2 cups (500 mL) sour cream
  • 1 tbsp (15 mL) chili powder
  • 1 tbsp (15 mL) dried Italian seasoning
  • 1 tsp (5 mL) dried thyme
  • 1 tsp (5 mL) dried cilantro
  • 1 tsp (5 mL) dried parsley flakes
  • 1 egg
  • 1 1/2 cups (375 mL) panko bread crumbs
  • 3 medium sized mushrooms, diced


  1. Pre-heat oven to 350°F (175°C) and spray a 6-cup muffin tray with cooking spray and set aside.
  2. Combine all dry ingredients,the egg,sour cream,and ½ the can of soup in a mixing bowl. Do not over mix. Leave the remaining ½ can of mushroom soup in the can,set aside.
  3. Fill muffin tins and bake for 15 minutes.
  4. While mixture is baking mix the remaining ½ can of soup with 1 cup of sour cream. You can add a touch of parsley and fresh pepper to the mixture if desired.
  5. After 15 minutes remove muffins and cover each one with the soup and sour cream mixture and top with chopped mushrooms.
  6. Bake for another 15 minutes or until the internal temperature is 170°F (75°C)
  7. Remove from oven,let sit a few minutes and remove from pan to serve.

Recipe tips

Create your own toppings! Mushrooms can be substituted for cheese and/or tomatoes,mix and match to create individual muffins for everyone to enjoy.

Ratings & Reviews

  • Ginette M.

    September 5, 2013

    Rating by Ginette

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Amount Per Serving
Calories 310
Fat 16 g
Sodium 370 mg
Carbohydrate 20 g
Dietary Fibre 2 g
Protein 21 g
Calcium 10 %DV
  • Source of calcium
  • Source of fibre
  • Excellent source of protein

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