Meatloaf Stuffing

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!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Calories: 409 Calories

Ingredients

• 2 eggs
• ½ cup milk
• ¾ teaspoon salt
• ¼ cup water
• 1 teaspoon garlic powder
• ¼ teaspoon ground black pepper
• 3 stalks celery, diced
• 1 (10.75 ounce) can cream of mushroom soup
• 1 small white onion, diced
• 1 ½ pounds beef, veal, and pork meatloaf meat mix
• 2 green apples - peeled, cored, and diced

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 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.

Step 5

Flip meatloaf pan upside-down onto a serving platter so the cream of mushroom soup is on the top of the loaf.