Meatloaf Stuffing

Meatloaf Stuffing
  • 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


  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.

05/14/2018
Meatloaf Stuffing, recipe PT15M PT1H 5 455 calories

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