Meatloaf Stuffing Recipe

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Cathy Published: February 2, 2021 Modified: June 1, 2021

How To Make Meatloaf Stuffing

Savor a creamy twist to this meatloaf stuffing by layering cream of mushroom soup. This filling dish is made with apples and celery for an added crunch.

Preparation: 20 minutes
Cooking: 1 hour 30 minutes
Cool Time: 5 minutes
Total: 1 hour 55 minutes



  • lbsbeef, veal, and pork meatloaf meat mix
  • 2green apples,peeled, cored, and diced
  • 1small white onion,diced
  • 1cupherb seasoned stuffing mix,such as Pepperidge Farm® Herb-Seasoned Stuffing, crushed
  • 3celery stalks,diced
  • ½cupmilk
  • ½cupwater
  • 2eggs
  • 1tspgarlic powder
  • ¾tspsalt
  • ¼tspblack pepper,ground
  • 10¾ozcream of mushroom soup,(1 can)


  1. Preheat oven to 350 degrees F.

  2. 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.

  3. 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.

  4. Bake in the preheated oven for 1½ hours until no longer pink in the center. An instant-read thermometer inserted into the center should read at least 160 degrees F. Cool in the pan for 5 to 10 minutes.

  5. Flip meatloaf pan upside-down onto a serving platter so the cream of mushroom soup is on the top of the loaf.

  6. Serve and enjoy.


  • Calories: 300.75kcal
  • Fat: 10.66g
  • Saturated Fat: 3.67g
  • Trans Fat: 0.30g
  • Monounsaturated Fat: 4.31g
  • Polyunsaturated Fat: 2.23g
  • Carbohydrates: 21.97g
  • Fiber: 2.88g
  • Sugar: 8.43g
  • Protein: 29.33g
  • Cholesterol: 126.89mg
  • Sodium: 740.93mg
  • Calcium: 76.26mg
  • Potassium: 672.14mg
  • Iron: 3.27mg
  • Vitamin A: 42.91µg
  • Vitamin C: 1.49mg
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