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Meatloaf Muffins with Onions

Made With:

Soups

CLASSIC TOMATO (REDUCED SODIUM)

The one you always remember. Great as a soup or use an ingredient in your recipe!

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Tip

Note:
can also be prepared in traditional loaf pans. Cook at 325°F (165°C) convection oven for 55-60 minutes or until cooked throughto an internal temperature of 165°F (74°C) or higher for 15 seconds. and top is slightly browned. Let stand at least 20 minutes before slicing.

Total Time

45 min.

Serving & Size

1 “muffin”120 g (4oz)

Feature Product: Campbell’s® Condensed Reduced Sodium Tomato soup, code #18987

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit

Step 1
Profit Per Serving

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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Vegetable oil 2 tbsp 30  mL
Onion, chopped 5 cups 1 1/4  L
1. Heat oil in a skillet over medium-high heat and sauté onions until brown and caramelized.
Ingredients Weight Measure
Weight Measure
Garlic, minced 2 tbsp 30  mL
2. Add in garlic and continue to sauté for an additional 2-3 minutes.
Ingredients Weight Measure
Weight Measure
Lean ground beef 7.5 lbs 3 1/2  kg
*Campbell’s Condensed Reduced Sodium Tomato soup 1 48 oz can 1  1.36 L can
Bread crumbs, whole wheat, dry 3.75 cups 950  mL
Liquid eggs* 1 1/2 cups 375  mL
Dried paprika 2 tbsp 30  mL
Dried oregano 1 tsp 5  mL
Black pepper, ground 2 tsp 10  mL
3. In a large bowl, mix together ground beef, soup, spices, breadcrumbs, egg and 2/3 of the onions. Save ¼ cup (60 mL) of soup for later.
Ingredients Weight Measure
Weight Measure
Non-stick cooking spray
*equivalent to 6 medium eggs
4. Spray muffin tin with non-stick cooking spray. Using a #8 scoop, portion beef mixture into muffin cups.

5. In a 400°F/205°C oven, bake for 25 minutes.

6. Remove from the oven. Brush tops with remaining tomato soup and add the remaining 1/3 of chopped onions over the top of each muffin.

7. Bake for an additional 5 minutes or until reaches an internal temperature of 165°F(75°C).

CCP: Hold hot at 140°F (60°C) or higher for service.

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