Smothered Meatloaf
This meatloaf has the best smell when being put together. While this wasn't my families favorite as yes it lacked flavor we loved how moist it was. I plann to try to add more flavor to this recipe. When I made this meatloaf I made it in a 6 quart crockpot which was just fine. I could only find and used a 28oz bag of potatoes. I also could only fine ranch and herb shake in bake. I got this recipe from Food Network. It's a Sandra Lee recipe.
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INGREDIENTS
Nutrition- 4
- 1
- 1 1⁄4lbs ground pork
- 1(5 1/3 ounce) box garlic and herb shake-in-bake (recommended Kraft)
- 1(1 1/8 ounce) envelope Lipton beefy onion soup mix (recommended Lipton)
- 1(4 1/2 ounce) jar sliced mushrooms, drained (recommended Green Giant)
- 1
- 1(12 ounce) can condensed cheddar cheese soup, divided
- 1⁄2cup evaporated milk
- 1(10 ounce) can condensed cream of mushroom soup
- 1
- 1(8 ounce) package sliced fresh mushrooms
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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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