Meatloaf Stuffing recipe

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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

Nutrition Info

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
servingSize: -
sodium: 1328.6 mg
sugar: 10.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 9x5-inch loaf

Recipe Note

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!

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