Appetizing Muse

This recipe sounds achingly familiar (as if I’ve posted it before), but since it’s new to my e-mail inbox from Campbell’s Kitchen, I’m sharing it anyway:

Mexican Meatloaf

1 can (10¾ oz.) Campbell's® Southwest Style Pepper Jack Soup

1½ LBS ground beef

½ C dry bread crumbs

1 egg, beaten

1 medium onion, chopped

1 tsp. garlic powder

Mix ½ can of soup, beef, bread crumbs, egg, onion and garlic powder thoroughly. Shape firmly into 8"x4" loaf in baking pan. Bake at 350° F for thirty minutes; spoon remaining soup over meatloaf. Bake thirty minutes more, or until done. Serves 6.




	Appetizing Muse Shenanchie's Food Journal Home Get Email Updates Shenanchie's Kitchen Shenanchie's Cookbook Latest News Blog Reads Shenanchie's Food Forum About Shenanchie Admin Password Remember Me 230110 Curiosities served Share on Facebook				2004-10-29 5:40 PM Repeat of the Meatloaf Repast? Previous Entry :: Next Entry Read/Post Comments (0) This recipe sounds achingly familiar (as if I’ve posted it before), but since it’s new to my e-mail inbox from Campbell’s Kitchen, I’m sharing it anyway: Mexican Meatloaf 1 can (10¾ oz.) Campbell's® Southwest Style Pepper Jack Soup 1½ LBS ground beef ½ C dry bread crumbs 1 egg, beaten 1 medium onion, chopped 1 tsp. garlic powder Mix ½ can of soup, beef, bread crumbs, egg, onion and garlic powder thoroughly. Shape firmly into 8"x4" loaf in baking pan. Bake at 350° F for thirty minutes; spoon remaining soup over meatloaf. Bake thirty minutes more, or until done. Serves 6. Read/Post Comments (0) Previous Entry :: Next Entry Back to Top