Regular meatloaf with red sauce gets old to me. I mixed my version of stuffing for the holidays to make a meatloaf. This substitute is delectable and loaded with fruit and vegetables. Try Pepperidge Farm® Herb Seasoned Stuffing in place of bread crumbs, crackers, or oats! Perfect for cozy dinners in the fall and winter. suitable for serving with classic mashed potatoes and dinner rolls. I’ve developed what I like to refer to as “Meatloaf Stuffing” after trying various things over the course of a few years. In the absence of meatloaf meat, you can substitute ground beef. Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 6 |
| Yield: | 1 9×5-inch loaf |
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
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Spread cream of mushroom soup into a 9×5-inch loaf pan. Spoon meat mixture into the loaf pan and use a spatula to gently flatten the top of the loaf.
- 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.
- Flip meatloaf pan upside-down onto a serving platter so the cream of mushroom soup is on the top of the loaf.
Nutrition Facts
| Calories | 409 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 155 mg |
| Dietary Fiber | 3 g |
| Protein | 28 g |
| Saturated Fat | 4 g |
| Sodium | 1329 mg |
| Sugars | 10 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
followed recipe exactly, but was bland. we thought it tasted like a big hamburger. I give 3 stars cuz the gravy it made was good
This is one of the best, most moist meatloaf recipes, I have ever tasted. Made according to the directions, and it is perfect. I love the gravy it produces also. I have given the recipe to friends, and gave it as a meal to sick friends. Thanks for sharing it.
I followed the recipe except it calls for 2 eggs. My husband has egg allergy so I substitute the eggs with oatmeal and it came out very yummy. My husband loves it. This recipe is a keeper.
The taste was good but the consistency was not. The soup bubbled over the top of the meatloaf and pretty much boiled it in the oven. I followed the recipe completely with the following exceptions: I used 1 lb. of ground turkey instead of the 1.5 lbs. of ground beef. I used the whole can of mushroom soup but probably should have used on 2/3 since I had less ground meat in the recipe. Otherwise I scaled all of the other ingredients down by one third. It didn’t brown and we weren’t impressed. I won’t be making it again.
I don’t make a lot of meatloaf, but this is so good. It’s tender, flavorful and easy to put together. I will make it again, but next time: I will use less onion (I used 1 sm. onion) or cook it w/ garlic first . The bits of onion were overwhelming (in texture), I kept getting too many bites of onion. I cut it small, too and I love onion. Maybe I will use minced dried onion next time. Also, I loved the cream of mushroom soup addition. I didn’t add water, just some milk. I also just used hamburg, that’s what I had on hand. So good with mashed potatoes, salad and french cut green beans.
My guests loved this very tasty meal.
We really enjoyed this! So unique! Great flavor and what a change from your usual meatloaf. Difference – – I used all organic beef.
Absolutely amazing! I used less milk and no water though. I always bake in glass – so 9×13 glass pan! It was so great we couldn’t stop eating before I remembered to take the picture.
It was a really nice supper. The mushroom gravy went well with potatoes, and we ate leftover meatloaf sandwiches the next few days. Used a 2 quart casserole. It took the full 1.5 hours to cook. Didn’t have celery and used StoveTop Chicken stuffing. Yes, will make this again. Beats my old tired meatloaf recipe.
I’m so sorry I didn’t take a photo. My husband and I were so hungry and it smelled so good we just started to eat this delicious meat loaf. I didn’t have all ingredients. I used two pounds of chop meat minced onion,garlic powder,salt,and black pepper. I used corn bread stuffing . I also used cream of mushroom soup however my pot has a drip strip for the oil. So instead of putting it on the bottom I put it on top about 20 minutes before it was done. It came out delicious we even had it the next night again. Next time I will use all ingredients and see the difference. Thankyou for this recipe. Any suggestions will be appreciated.
Moist and meaty with a delicious topping. I used 1/3 pork and 2/3 beef. Replaced the apple with zucchini cause I don’t like fruit in my meat but otherwise made as directed. The garlic and salt were just right, the baking time right on. It was really good leftover too. Will make again, thanks!
Great recipe. The only thing I changed was that I used only one apple instead of two. And 2 stalks of celery instead of three. Turned out perfect. My husband and kids loved it! Will definitely be making this again. ??
This was a unique way to do meatloaf with a sauce built in via the mushroom soup and I was curious to try it. Also my parents love stuffing and meatloaf and I thought this would be a hit, as I make meals and take to them. I made it lighter by using egg white, and nonfat mushroom soup, and 93 percent lean beef, one large apple. When making again would even go a higher percentage fat free and I think it would be fine. I used stove top stuffing as I didn’t want to buy a bigger bag of stuffing, although Pepperidge farm is my favorite and would use it if on hand. The only thing I wish I had done was to “cook” the onion celery and apple a bit before adding. Even a minute or two in the microwave to soften. I think that would have elevated this to a 5 star for me, and taken a bit of the bite out of the onion. My onion was a bit strong. I added Herbs such as parsley, thyme, and sage. Herbs de provence would be good in it.
This was a unique way to do meatloaf with a sauce built in via the mushroom soup and I was curious to try it. Also my parents love stuffing and meatloaf and I thought this would be a hit, as I make meals and take to them. I made it lighter by using egg white, and nonfat mushroom soup, and 93 percent lean beef, one large apple. When making again would even go a higher percentage fat free and I think it would be fine. I used stove top stuffing as I didn’t want to buy a bigger bag of stuffing, although Pepperidge farm is my favorite and would use it if on hand. The only thing I wish I had done was to “cook” the onion celery and apple a bit before adding. Even a minute or two in the microwave to soften. I think that would have elevated this to a 5 star for me, and taken a bit of the bite out of the onion. My onion was a bit strong. I added Herbs such as parsley, thyme, and sage. Herbs de provence would be good in it.
This was excellent!!! One of the best meatloaf recipes I’ve ever had! I followed the recipe exactly as written. I wouldn’t change a thing! Maybe try with turkey next time but I’m guessing it won’t be as good!
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 didn’t really like meatloaf. Then I tried this. This recipe is different and so wonderful. I will never make another meatloaf recipe. Hubby loves it too. I sometimes replace apples with bell pepper. Thank you for this great recipe. This is my first review after years on this site. This was worth reviewing.
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’s what I had. I didn’t have the apples so left them out which I would have done anyway because I’m not a fruit and meat fan. No celery so subbed celery flake, but would add real celery next time. Used chicken stove top for stuffing and needed to cook some on-their-last-leg mushrooms. Softened onions and mushrooms in a little butter but I don’t know if I would do that next time. Had to remove grease from the dish after it came out of the oven. I did save some of the mushroom/onion/celery flake mix and mixed with cream soup. I didn’t add the water and didn’t notice it. Wouldn’t fit in my loaf pan (not sure of the size) so put in round cake pan, cooked for about 1hr and 20min, flipped, sliced into wedges, and served with broccoli and instant four cheese potatoes. So good.
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 sharing your recipe.
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 not to change anything and make meatloaf more often. Thank you for recipe.