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Stuffed Meatloaf
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Meatloaf with stuffing rolled like a jellyroll

Handed down


  • 1-1/2 lbs (.7 kg). ground beef
  • l box Stove Top Stuffing
  • l can cream of mushroom soup
  • l egg
  • 1/2 cup (125 ml) bread crumbs
  • salt
  • pepper
  • chopped onion, optional
  • Make Stove Top Stuffing per instructions; set aside and cool.
  • Mix beef with egg, bread crumbs, salt and pepper, and chopped onion if you prefer.
  • Mix beef as you would for meatballs.
  • Spread out flat in rectangular shape about 1" thick.
  • Spread stuffing over top of meatloaf very thin (do not put too much stuffing in there).
  • Roll like a jelly roll and place in pan.
  • Pour Cream of Mushroom soup over meatloaf and add one to 1 1/2 cans of water.
  • Cover with foil.
  • Cook at 400 degrees (200 C.) for approximately 1 hour
  • Let set for 5 minutes and then slice in circles
I serve it with mashed potatoes -- the Soup makes a great gravy. It may crack on top but practice makes perfect and you can adjust ingredients. My mother gave this receipe -- she got it from my sister and we don't remember where my sister got it -- but it's fun to make and great tasting. You can use cream of celery soup if you don't like mushroom.

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