MEATLOAF STUFFING

Meatloaf Stuffing image

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!

Provided by Julie Brizzi

Categories Meat and Poultry Recipes Pork Ground Pork Recipes

Time 1h55m

Yield 6

Number Of Ingredients 12

Ingredients

1 ½ 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
½ cup milk
¼ cup water
2 eggs
1 teaspoon garlic powder
¾ teaspoon salt
¼ teaspoon ground black pepper
1 (10.75 ounce) can cream of mushroom soup

Steps:

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.
Flip meatloaf pan upside-down onto a serving platter so the cream of mushroom soup is on the top of the loaf.

Nutrition Facts : Calories 409.1 calories, Carbohydrate 44.9 g, Cholesterol 154.5 mg, Fat 12.5 g, Fiber 2.9 g, Protein 28.3 g, SaturatedFat 3.6 g, Sodium 1328.6 mg, Sugar 10.2 g