Photo: Smothered Meatloaf Recipe
Ingredients
- 4 cups Potatoes O'Brien (recommended: Ore-Ida)
- 1 pound lean ground beef
- 1 1/4 pounds ground pork
- 1 (5.29-ounce) box Garlic Herb Shake and Bake (recommended: Kraft)
- 1 (1.1-ounce) envelope Beefy Onion Soup Mix (recommended: Lipton)
- 1 (4.5-ounce) jar Sliced Mushrooms, drained (recommended: Green Giant)
- 1 egg
- 1 (12-ounce) can condensed Cheddar soup, divided
- 1/2 cup evaporated milk
- 1 (10-ounce) can condensed cream of mushroom soup
- 1 onion, sliced thin
- 1 (8-ounce) package sliced fresh mushrooms
Directions
Place potatoes in the bottom of a 5-quart slow cooker.
In a large bowl, combine ground beef, ground pork, shake and bake, onion soup mix, sliced mushrooms, and egg. Set aside.
In a small bowl, stir together 1/2 cup Cheddar soup and evaporated milk. Add to meat mixture. Using a wooden spoon or clean hands mix thoroughly and form into a loaf. Place in slow cooker on top of the potatoes. Make sure meatloaf does not touch the sides of the slow cooker.
Stir together remaining cheddar soup with cream of mushroom soup. Pour over meatloaf. Top with onions and mushrooms.
Cover and cook on HIGH setting for 1 hour. Reduce the temperature to LOW setting and cook for an additional 5 to 6 hours.
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By mmynaric
Aurora, IL
on March 29, 2013
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Lots of flavor and very easy. I make it as written.
By ecndv_9980721
Central Islip, NY
on January 18, 2013
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This recipe is so gross LOOKING and soooooooooo delicious. The only changes I make is that I only use a package of fresh sliced mushrooms, no canned. I put 1/2 in the meatloaf and 1/2 on top. I also can't find the flavor shake & bake they recommend so I just get whatever my store has. Lastly, I can never find potatoes o'brien, so I get the hash browns.
Make this!!!!
By monique bertrand
Winnie, 83
on December 30, 2012
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I first made this about a year ago..as some of the reviews say it was not much to look at but my family really enjoyed it. It is very flavorful and I did not find it at all too salty.
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