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Prep Time: 20 Minutes Cook Time: 90 Minutes |
Ready In: 110 Minutes Servings: 1 |
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I get bored of regular red sauce meatloaf. I've combined my version of holiday stuffing and turned it into a meatloaf. This alternative is delicious and full of veggies and apples. Instead of using bread crumbs, crackers, or oatmeal, try Pepperidge Farm® Herb Seasoned Stuffing! Perfect for fall-winter comfort-style dinners. Pairs well with traditional mashed potatoes and dinner rolls. After experimenting several times over the course of a few years, I've come up with what I call 'Meatloaf Stuffing'. You can use ground beef if meatloaf meat is not available. Enjoy! Ingredients:
1 1/2 pounds beef, veal, and pork meatloaf meat mix |
2 green apples - peeled, cored, and diced |
1 small white onion, diced |
1 cup herb-seasoned stuffing mix (such as pepperidge farm® herb-seasoned stuffing), crushed |
3 stalks celery, diced |
1/2 cup milk |
1/4 cup water |
2 eggs |
1 teaspoon garlic powder |
3/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1 (10.75 ounce) can cream of mushroom soup |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix meatloaf meat, apples, onion, stuffing mix, celery, milk, water, eggs, garlic powder, salt, and black pepper together in a bowl until ingredients are evenly combined.
3. Spread cream of mushroom soup into a 9x5-inch loaf pan. Spoon meat mixture into the loaf pan and use a spatula to gently flatten the top of the loaf.
4. Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool in pan for 5 to 10 minutes.
5. Flip meatloaf pan upside-down onto a serving platter so the cream of mushroom soup is on the top of the loaf.
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