Meatloaf Express

Meatloaf Express
By
Meatloaf Express
Campbell's Kitchen

Meatloaf Express

This recipe comes from Campbell’s Kitchen MealsIn30.com. Delight your family by serving them their own mini meatloaf. They're packed with flavor, super moist and topped with savory sweet onion soup. Best of all, you can have this winning meal ready to serve in just 35 minutes!

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6
Servings
281
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 ½ Pound lean ground beef
  • 1 Cup plain dry breadcrumbs
  • 1 egg, beaten
  • 1 14.5-ounce container onion soup, such as Campbell's® Sweet Onion Soup
  • Salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Thoroughly mix the beef, breadcrumbs, egg and ¼ cup of the soup in a large bowl. Season with salt and black pepper, if desired.

Shape the beef mixture into a 10- by- 4-inch loaf. Cut the loaf crosswise into 6 mini meatloaves. Place the mini meatloaves, cut-side down, into a 13- by- 9- by- 2-inch baking dish. Pour the remaining soup over the meatloaves.

Bake for 25 minutes or until the meatloaves are cooked through.

Nutritional Facts

Total Fat
5g
7%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
95mg
32%
Carbohydrate, by difference
25g
19%
Protein
33g
72%
Vitamin A, RAE
3µg
0%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
122mg
12%
Choline, total
99mg
23%
Fiber, total dietary
2g
8%
Folate, total
53µg
13%
Iron, Fe
4mg
22%
Magnesium, Mg
38mg
12%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
463mg
66%
Selenium, Se
28µg
51%
Sodium, Na
577mg
38%
Water
81g
3%
Zinc, Zn
8mg
100%

Meatloaf Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meatloaf Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.