Print: Meatloaf Stuffing

I got bored of regular red sauce meatloaf, so I 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.

Prep

19 min

Cook

27 min

Servings

Difficulty

Medium

Ingredients

1.5 pounds beef , veal, and pork meatloaf meat mix
2 greens apples - peeled , cored, and diced
1 small white onion , diced
1 cup herb-seasoned stuffing mix , such as Pepperidge Farm Herb-Seasoned Stuffing
3 stalks celery , diced
2 large eggs
0.5 cups milk
0.25 cups water
1 teaspoon garlic powder
0.75 teaspoons salt
0.25 teaspoons ground black pepper
1 , 10.5 ounce

Instructions

1 Preheat the oven to 350 degrees F (175 degrees C).
2 Mix together meatloaf meat, apples, onion, stuffing mix, celery, eggs, milk, water, garlic powder, salt, and black pepper in a large bowl until evenly combined.
3 Spread condensed soup into a 9x5-inch loaf pan. Spoon meat mixture into the loaf pan and use a spatula to gently flatten the top of loaf.
4 Bake in the preheated oven until no longer pink in the center, about 1 hour and 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool in the pan for 5 to 10 minutes.
5 Flip the pan upside-down onto a serving platter so condensed soup is on the top of loaf. Serve hot.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/meatloaf-stuffing