Meatloaf Stuffing

Ingredients

• 1 1/2 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
• 1/2 cup milk
• 1/4 cup water
• 2 eggs
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (10.75 ounce) can cream of mushroom soup

Directions

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.