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- Preparing Time: 1 hour and 55 minutes
- Total Time: -
- Served Person: 6
- 1/4 cup water
- 1/2 cup milk
- 3/4 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 2 eggs
- 1 (10.75 ounce) can cream of mushroom soup
- 3 stalks celery, diced
- 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
- Carbohydrate 44.9
- Cholesterol 154
- Fat 12.5
- Protein 28.3
- Sodium 1329
- Calories 409 calories;
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 9x5-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.
