Skillet Mushroom Meat Loaves

Last week I spotted some new cooking soups in the grocery store.  And tonight I made the Skillet Mushroom Meat Loaves using the mushroom one.  The recipe was slightly different on the back of the can from the website and I didn't even realize I had skipped the riced cauliflower (I had made the shopping list from the website) until I had them cooking in the pan (the can does not call for the riced cauliflower).  Besides that, there was also a bit of variation on the cooking instructions.  So I did a bit of both in the end.  Paired with some easy mashed potatoes in a tub, it was a fairly simple dinner.  I love the meatloaf recipe that we've found, but this is quick version to have on a busy night.  (Below is the website version, feel free to skip the riced cauliflower as it doesn't have a lot of impact it seems, except adding some veggies to your meal).

Ingredients

1 pound 93% lean ground beef
1 3/4 cups thawed frozen riced cauliflower
1/2 cup plain dry bread crumbs
1 small onion, diced (about 1/3 cup)
1 egg white or 1 whole egg
1 can (10 1/2 ounces) Campbell's® Mushroom Cooking Soup
1/4 cup ketchup

How to Make It
Step 1
Season the beef with salt and pepper, if desired. Thoroughly mix the beef, cauliflower, bread crumbs, onion, egg white and 1/4 cup soup in a large bowl.  Shape the beef mixture firmly into 4 mini loaves.  Stir the remaining soup and the ketchup in the soup can.

Step 2
Heat a 12-inch nonstick skillet over medium heat.  Add the meat loaves.  Cover and cook for 10 minutes or until well browned on all sides (let cook for at least 5 minutes before turning to prevent sticking).  Pour off any fat.

Step 3
Pour the soup mixture over the meat loaves.  Cover and cook for 5 minutes or until the meat loaves are cooked through, stirring the soup mixture occasionally.  Spoon the soup mixture over the meat loaves before serving.