Recipe by armywife2french
"Made with ground pork sausage and beef, veggies and mushrooms. Not your old-fashioned meatloaf - meatloaf with a twist!"
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ground pork breakfast sausage
seasoned bread crumbs
chopped green bell pepper
ground black pepper
1 (10.75 ounce) can
condensed cream of mushroom soup
WOW. Incredible recipe! I used Contadina brand Italian-Style breadcrumbs, I think that really gave it a nice flavor. I also used spicy sausage rather than mild(the cream soup will tone it down). Also added fresh sliced mushrooms to the middle before rolling it up, and had some leftover, so added the rest on top at the same time I topped it with the remaining soup.
I recommend spraying a piece of aluminum foil with non-stick spray and spreading the meat on it. Then you can use the foil to help roll it up. It also makes for easy clean up.
Very messy. But my boyfriend really liked it and he hates meatloaf. I thought it was OK.
I have made this recipe for years, but I put the mushroom soup right in the meat mixture. I also add a package of onion soup mix for extra flavor. It makes the most moist meatloaf! Other additons are chopped celery, a handful of parmesan cheese. I call it cleaning out the frig. meatloaf. My kids love it.
I tried Mushroom in the Middle Meatloaf yesterday for dinner. I thought it was the best meatloaf I've tasted. It is a little messy before getting it in the pan but definitely worth it. I patted it out and rolled it on plastic wrap and after placing the meatloaf in the pan, just gathered up the mess and threw it away! Even my husband, who isn't fond of meatloaf liked it. In fact, he took the leftovers to work with him for lunch. I'm going to use this recipe again!
This recipe was great! My husband and I couldn't get enough! I did not add sausage, and instead of rolling out the beef I put half in the pan, added the cream of mushroom and put the remainder of beef over it.
My family liked this alot, even my husband, who is the meatloaf maker in this house. Even better the next day on sandwiches, or just cold sliced out of the fridge, which is my favorite way to eat meatloaf leftovers!
This recipe is a keeper. I used lean turkey sausage and lean ground turkey, and it was soooo moist! The only changes I made was that I used fresh garlic, and I also put half of the mix in, topped it with the soup, then put the remaining mix on top instead of trying to roll it. It made a clear division in the loaf when I tried to remove it from the pan after baking, but it tasted awesome. DO TRY!!
THIS IS A REAL KEEPER WITH A FEW CHANGES. I ADDED SOME FENNEL TO THE SAUCE TO "KICK IT UP A NOTCH", USED RED PEPPER FOR TASTE AND COLOR, AND HALVED THE RECIPE AS I AM A SINGLE PERSON. QUICK AND DELICIOUS AND IS NOW IN MY MAKE ONCE A WEEK COLLECTION.
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom in the Middle Meatloaf
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 637
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