Cooking Directions

• Set the oven to 425°F.  Season the beef as desired.  Thoroughly mix the beef, bread crumbs, egg and half the onion soup in a 13x9x2-inch baking dish.  Shape the beef mixture into 8 mini meatloaves (just shape into a log and cut crosswise into 8 pieces).  Arrange the meatloaves in the baking dish, leaving a space down the center for the vegetables.
• Stir the tomato soup, brown sugar and bourbon in a medium bowl.  Brush the tomato soup mixture over the meatloaves.
• Arrange the potatoes and carrots down the center of the baking dish. Pour the remaining onion soup over the vegetables and toss to coat.
• Bake for 35 minutes or until the meatloaves are cooked through and the vegetables are tender.

Ingredients

• 2.5 pounds lean ground beef
• 0.333 cup dry Italian seasoned bread crumbs
• 1 egg
• 1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
• 0.5 cup packed dark brown sugar
• 2 tablespoons bourbon
• 12 ounces baby red potatoes, cut in quarters (about 2 cups)
• 2 cups baby-cut carrots, cut in half crosswise