Prep 15 mins
Cook 40 mins
I found this recipe in a Pillsbury BAke Off Contest Recipe book and this is an AMAZING dinner and great for leftovers!
- 2 eggs
- 1 (6 ounce) boxpork prepared stuffing
- 1 1⁄2 lbs lean ground beef (meat mixture-equals parts ground beef, pork and veal or lean 80% ground beef) or 1 1⁄2 lbs ground pork (meat mixture-equals parts ground beef, pork and veal or lean 80% ground beef) or 1 1⁄2 lbs ground veal (meat mixture-equals parts ground beef, pork and veal or lean 80% ground beef)
- 1 medium granny smith apple, peeled diced & diced
- 1⁄4 cup finely chopped celery
- 1⁄2 cup milk
- 2 tablespoons Worcestershire sauce
- 1⁄2 cup hot water
- 1 sprig fresh parsley (optional)
- Heat oven to 350°F; spray 15x10-inch pan with sides with cooking spray.
- In 4-quart bowl, beat eggs. Add contents of seasoning and stuffing packets, meatloaf mixture, apple, celery, milk and Worcestershire sauce to eggs; stir until thoroughly combined. Shape mixture in to 6 (4x3 inch) loaves; place in sprayed pan.
- Bake at 350°F for 30-40 minutes or until thoroughly cooked in center. Let meat loaves stand while making gravy.
- Remove meat loaves from pan; place on large serving platter. Garnish with parsley sprigs.
- Best served over rice.
Wonderful meatloaf! I had to use all ground beef because my store was out of the meatloaf mixture packages and I think that would have added more flavor (I don't eat veal so it would have been a beef/pork mixture). I shredded the apple and celery in the food processor to hide "chunks" from my son. The texture was a bit softer than I would like but I know that is because I omitted the eggs (substituting a pkg of unflavored gelatin) due to a food allergy. Will be making again for sure!
Reviewed for PAC Fall 2007 Ditto everything Susiecat said...LOL I grated my apple because I knew if the boys bit into a piece of apple it would be all over cept the crying...LOL Delicious and simple...I loved it!
Wow, was this ever good! My husband went back for seconds, then thirds. The apple and celery are not distinguishable in the cooked meatloaf but they add texture, moisture and complexity to the overall flavor. I used ground beef only, and instead of a prepared stuffing package I used my own breadcrumbs and a seasoning mix of oregano, basil, paprika, onion powder and garlic powder. I also used all water and no milk. I diced the apple and celery very small, which I think helped distribute the moisture and flavor better throughout the meatloaf. It will be delicious for sandwiches tomorrow (if DH doesn't come downstairs in the middle of the night and finish it all off!). Made for PAC Fall 2007. Thanks, Emmas Mom!