Meatloaf Stuffing

Meatloaf Stuffing

J. Brizzi

"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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Ingredients

1 h 55 m servings 409 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 1329 mg
  • 53%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 9
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I made it for my boyfriend because he loves meatloaf and I changed it up a bit but he loved it. I used a cornbread stuffing, and cooked my hamburger meat before mixing all the ingredients. If yo...

This is by far the top meatloaf recipe we have tried. It was a tiny bit on the salty side. Just cut the salt in half if you do not like salt.

I have searched for years to find a great meatloaf recipe. This is it. I have tried many recipes and none were very good. Even growing up, my mom's was just ok. I started to think maybe I di...

This was really good especially if you're like me and you prefer meatloaf with gravy instead of ketchup. I used a meat mixture of 1 lb of ground pork and almost a lb of ground beef because that'...

This was excellent and the family loved it. Didn't have apples so skipped it. We don't care for the traditional meatloaf but this was easy and tasty. Will rotate into our menu. Thank you for sha...

great flavor, different take on a old tradition.. Will make again for sure

I did change this to my boyfriend's liking! But still great base recipe! I was never a meatloaf fan until now. Boyfriend is but I never made one until this one that we both liked. He begged me n...

This was really good! Smelled amazing and tasted like Thanksgiving in a meatloaf! I used ground beef and Johnsonville sausage for the meat, made my own cream of mushroom soup. Everyone in the fa...

I tried this recipe tonight. I didn't have all the ingredients on hand. And replaced the apple with diced red pepper, half a zucchini, diced and mixed all the remaining ingredients together. My...

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