Smothered Meatloaf
In greadients
4 cups Potatoes O'Brian ( the ones with the onions and peppers in the freezer section)
1 lb. lean ground beef
1-1/4 lb. lean ground beef
1-1/4 lb. ground pork
1 (5.29 ounce) box of Garlic Herb Shake and Bake
1 envelope Beefy Onion Soup Mix
1 (4.5 ounce) jar sliced Mushrooms, drained
1 Egg
1 (12 ounce) can of condensed Cheddar soup, divided
1/2 cup, evaporated milk
1 (10 ounce) can condensed cream of mushroom soup
1 onion, sliced thin
1 (8 ounce) package sliced fresh mushrooms
Directions:
Place potatoes in the bottom of a 5-quart crock-pot.
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 it is in the center and that the meatloaf isn't touching the sides of the crock.
Stir together remaining Cheddar soup with cream of mushroom soup. Pour over the 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.
Family of forks opinions Loved it!
Hugs, Bobbi Jo
1 comment:
YUMMY! I love the Food Network! I DVR Rachel Ray, Paula Deen, Sandra Lee, Melissa D'Arabian and Giada. I have been printing out the ones I like and attempting to make recipe binders for each cook...have been lazy and haven't printed in a few weeks and the empty binders are just sitting there looking at me. I've just been soooo busy!
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