Smothered Meatloaf
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 925
- Total Fat
- 61
- Saturated Fat
- 27
- Carbohydrates
- 46
- Dietary Fiber
- 13
- Sugar
- 6
- Protein
- 52
- Cholesterol
- 212
- Sodium
- 1267
- Total: 7 hr 10 min
- Prep: 10 min
- Cook: 7 hr
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 jarred 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 sliced fresh 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.