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Smothered Meatloaf

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“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.”
READY IN:
7hrs 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 4 cups O'Brien potatoes (recommended Ore-Ida)
  • 1 lb lean ground beef
  • 1 14 lbs 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 egg
  • 1 (12 ounce) can condensed cheddar cheese soup, divided
  • 12 cup evaporated milk
  • 1 (10 ounce) can condensed cream of mushroom soup
  • 1 onion, sliced thin
  • 1 (8 ounce) packagesliced fresh mushrooms

Directions

  1. Place potatoes in the bottom of a 5-quart slow cooker.
  2. In a large bowl, combine ground beef, ground pork, shake and bake, onion soup mix, sliced mushrooms, and egg. Set aside.
  3. 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.
  4. Stir together remaining cheddar soup with cream of mushroom soup. Pour over meatloaf. Top with onions and mushrooms.
  5. 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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