A tasty, simple-to-make snack that’s packed with good fats.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 12 meatloaf muffins |
Ingredients
- 2 pounds lean ground beef
- 1 (10.5 ounce) can condensed vegetable soup
- ½ cup chopped onion
- 1 cup dry bread crumbs
- 2 eggs
- 1 teaspoon salt
- 1 pinch ground black pepper
- ¾ cup ketchup (Optional)
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
- Mix ground beef, soup, onion, bread crumbs, eggs, salt, and pepper in a bowl. Scoop mixture evenly into prepared muffin cups.
- Bake 1 hour in the preheated oven to a minimum temperature of 160 degrees F (70 degrees C). If desired, remove from oven after 50 minutes, drizzle ketchup on the top of each muffin, and return to oven for an additional 10 minutes.
Nutrition Facts
| Calories | 464 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 165 mg |
| Dietary Fiber | 1 g |
| Protein | 37 g |
| Saturated Fat | 8 g |
| Sodium | 1285 mg |
| Sugars | 10 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
These were very good! I added some garlic powder, basil, oregano, and rosemary to the meat mix. Also, the condensed vegetable soup I bought had alphabet-shaped noodles in it. Not sure if that was the right kind to get (I kind of doubt it), but it worked out very well and I couldn’t really see any letters in the final product. Used BBQ sauce instead of ketchup. Mine didn’t take very long to cook; I used a digital thermometer to notify my when they got to 160 degrees; maybe 30-40 minutes.
I DO THE SAME THING, BUT USE THEM FOR MEAT BALLS WITH MY PASTA
So good…I did substitute a 1lb of ground pork for the 2nd lb of ground beef, but followed the recipe from there. They were really good and the whole family enjoyed it. Will definitely make again!
Loved this! I only made 2 small changes- used salsa instead of soup and turkey instead of beef. Absolutely delicious!
Delicious, will make them again!!!
I made for lunch , my girls loved them no leftovers
I made these and put them in the freezer. They make good quick lunches and are very tasty.
When I made this I used beef bullion cube made with 3/4 cp of hot water and omitted the ketchup. My picky kid went back for more when looking for something more to eat!
Made recipe exactly as directed. Family absolutely loved!! Kids even had seconds! Super easy. Just a different way to way make meatloaf : )
Brilliant idea to punch holes in an aluminum muffin pan to let the fat drain! I baked the full time and then popped them out and baked on a cookie sheet for about five minutes as the bottoms were still a bit soggy. I also added seasoning to our taste (garlic powder, Italian) and used condensed chicken broth as it was all I had. Smelled so good cooking and were a delish change.
no veggie soup…..tomato sauce, no ketchup…..and some parm cheese in the center.
I made this with a few changes. I mixed 1:1 ground chuck and turkey. I also added cheese in the center and used cream of mushroom soup instead of vegetable soup. I also baked some cupcakes and mini loaf and meatballs. There was some grease, but not too much. I baked for about 40 minutes added a topping, then baked about 10 more minutes. The topping I used is a mix if ketchup, mustard, and brown sugar. I will now put in bowls with some frozen veggies, so my husband and I can take them for lunch.
I’m going to be making this for a group so wanted the muffin tins full. I had to use 2-1/3 lbs. of 90% lean ground beef to fill the 12 cups fully. This was a test so I used the foil liners (some sprayed and some not) in a coated pan and had no trouble removing any of the muffins from the liners or cleaning the tin. It seemed to have less grease in the liners that were not sprayed, though. The vegetable soup addition didn’t appeal so I squirted some ketchup in the mix instead and cooked for 40 min., then spread ketchup on top and cooked 5 minutes more. Next time I will add a bit of Worcestershire and some garlic powder to the meat mixture and reduce cooking time by another 5-10 minutes. This batch wasn’t exactly dry but it could have been moister. Love the idea of the muffin serving sizes for our group pot luck and hope it will be a hit.
These were great I just added less bred crumb so they wouldn’t be dry.??
Loved This, will make again!
I used a 5oz can of evaporated milk, fresh mushrooms and Italian style bread crumbs. My 3 and 4 year old love them. That’s the only things I changed. Followed the recipe for the rest.
I was running late one day so I called my 11 year old son and asked him to make this so it would be ready in time fore dinner. It was so delicious that even his brother complimented him on it and now my wife wants to have him make dinner every night.
These are delicious!! I do 1 lb of Ground Pork and 1 lb of Ground Beef. I also add bacon on top of our muffins and instead of straight Ketchup on top I use 2 tablespoon brown sugar 2 teaspoon sriracha (or other hot sauce) and 1 cup ketchup… I put it on 10 minutes before they are done then cook for another 10 min then go to broil for about 3-4 min to crisp up the bacon. I do double the topping sauce my family loves to put extra on or use it as a dipping sauce for the muffins.
Easy and tasty! I followed others suggestions and cooked for only 35 minutes, used garlic powder and grated Parmesan cheese. I had 6 left over so I put them in a container with gravy over the top and placed them in the freezer so it’ s two meal dish for me!
Made these for dinner tonight. Even though they were pretty bland everyone seemed to enjoy them possibly because of the muffin shape. I would make them again but perhaps spicing it up a bit with some garlic.
These were really good. PLEASE PLEASE PLEASE spray the muffin pan with Pam!! I used a brown mushroom gravy instead of ketchup – a tomato paste sauce would be good too. Served with baked sweet potato slices in individual ramekins everything baked all at the same time on a tray. Easy in – easy out.