SMOTHERED MEATLOAF

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Smothered Meatloaf image

Provided by Sandra Lee

Categories     main-dish

Time 7h10m

Yield 6 servings

Number Of Ingredients 12

4 cups Potatoes O'Brien (recommended: Ore-Ida)
1 pound lean ground beef
1 1/4 pounds ground pork
1 (5.29-ounce) box Garlic Herb Shake and Bake (recommended: Kraft)
1 (1.1-ounce) envelope Beefy Onion Soup Mix (recommended: Lipton)
1 (4.5-ounce) jar Sliced Mushrooms, drained (recommended: Green Giant)
1 egg
1 (12-ounce) can condensed Cheddar soup, divided
1/2 cup evaporated milk
1 (10-ounce) can condensed cream of mushroom soup
1 onion, sliced thin
1 (8-ounce) package sliced fresh mushrooms

Steps:

  • Place potatoes in the bottom of a 5-quart slow cooker.
  • In a large bowl, combine ground beef, ground pork, shake and bake, onion soup mix, sliced jarred mushrooms, and egg. Set aside.
  • In a small bowl, stir together 1/2 cup Cheddar soup and evaporated milk. Add to meat mixture. Using a wooden spoon or clean hands mix thoroughly and form into a loaf. Place in slow cooker on top of the potatoes. Make sure meatloaf does not touch the sides of the slow cooker.
  • Stir together remaining cheddar soup with cream of mushroom soup. Pour over meatloaf. Top with onions and sliced fresh mushrooms.
  • Cover and cook on HIGH setting for 1 hour. Reduce the temperature to LOW setting and cook for an additional 5 to 6 hours.

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