It was 1977, I was young, newly married into a Polish family who spent their days designing and building amazing kitchens from their Design Studio, The Cabinet Corner on West Bay Drive in Largo, Fl. My in-laws gave us our kitchen as a gift, further deepening my determination to be a ‘home chef’. Built into what was once a back porch in our old bungalow on 6th Street N.W. the kitchen was bright and sunny with clear lead glass windows spanning the north and east wall as they wrapped the corner to the backdoor.
I loved my kitchen! I made everything you can think of including home-churned butter pressed into tiny decorative molds and chilled to Holiday Sausage with White Wine. If only I knew the world was ready for a “Martha Stewart” character, ahhh hindsight, isn’t it great!
One of my husband’s favorite meals was this Meatloaf recipe found in the Clearwater Sun Newspaper in 1977. Funny how you can try a recipe, like it, but never make it again while others you wind up making at least once a month, and for decades! THIS is one of those recipes. Thirty-eight years later, now married to Bill and two boys later, we still enjoy this recipe!
For those of you who loved our “Monday Night Meatloaf Special” at World Series Champion’s Palma Ceia Little League I promised and I am delivering. This is the recipe you enjoyed and asked for! (If you missed it the Tuesday night Italian Meat Lover’s Lasagna recipe is posted too!)
It takes me about 30 minutes to throw this together and pop it in the oven for an hour. I cannot tell you how great this tastes!
I start by putting 1 1/2 cups of the Pepperidge Farm herb Stuffing Mix in a small bowl, I crush it with a pestle, sometimes the back of a spoon to a coarse crush. Toss in 1/4 cup of water, 1/2 cup shredded carrot, and 2 Tbsp. dried parsley, stir and set aside.
In a large bowl I crush the remaining 1/2 cup of stuffing mix, then add 1/c cup of the mushroom soup, the ground beef and pork, 1 egg slightly beaten, the chopped onion, salt and pepper.
I take my parchment paper and cut two long lengths laying them vertically on the counter, with one slightly on top of the other to get the width I need. Drop your meat mixture onto your paper and pat it out to approximately a 13 x 9″ rectangle about an inch or so thick. Now dump your stuffing mixture on top and pat it down onto the meat mixture evenly to about an inch from the edges.
With the help of the paper begin rolling your meatloaf up ‘jelly-roll’ style from the long side.
Tuck in the ends rolling them under then using your paper again transfer to a greased 13 x 9 x 2 glass baking dish, seam side down.
We added the next step, because we love bacon we take several slices, cut them with scissors and drape hem over the top. When I make this I slightly overlap them completely covering the top from view, but this is Bill’s party! Oh, and he sprinkles Paprika on everything!
Bake at 350 degrees for 60 minutes. Once out of the oven let it rest for 10 minutes before cutting with a serrated knife. We serve our with mashed potatoes and gravy made while it’s resting with the rest of the mushroom soup.
In a saucepan add 1/2 cup milk to the remaining cream of mushroom soup along with 3 – 4 tablespoons of pan drippings. There won’t be many as the juices soak into the stuffing as this bakes.
This is the juiciest, most flavor filled meatloaf you will ever have! This pic was taken the next day when it was cold, we use the leftovers for sandwiches 🙂
- 2 cups Pepperidge Farm Herb Seasoned Stuffing Mix (do not substitute)
- ¼ cup water
- ½ cup shredded carrot
- 2 Tbsp. dried parsley
- 1 can cream of mushroom soup
- 2 pounds ground beef
- 1 pound ground pork
- 1 egg
- ⅓ cup finely chopped onion
- 1 teaspoon salt
- ½ tsp. cracked black pepper
- 1 package of your favorite bacon (optional)
- ½ cup milk
- Paprika (optional - to sprinkle on top)
- (waxed or parchment paper)
- Coarsely crush 1½ cups of the Pepperidge Farm dry stuffing mix
- Add water, shredded carrot and parsley and set aside.
- Finely crush the remaining ½ cup of Pepperidge Farm dry stuffing mix
- In a bowl mix ½ cup of the mushroom soup, the ground beef and ground pork, the finely crushed stuffing mix, 1 egg slightly beaten, the onion and the salt and pepper.
- Use your hands to thoroughly combine.
- Take two long strips of wax or parchment paper and lay them on the counter, place the meat mixture on the paper and form a 13 x 9 inch rectangle with the meat (TIP: We take our 13 x 9 inch baking tray and measure alongside to be sure we are close to the right size.)
- Press the stuffing/carrot mixture onto the meat within 1" of the edge.
- With the aid of the waxed paper start rolling along the LONG edge jelly roll style.
- Seal the ends tucking them under and using the waxed paper transfer your meatloaf to a greased 13 x 9 x 2 inch shallow baking dish with the seam side down.
- We added bacon, using scissors we cut and cover the top of the meatloaf with bacon.
- Bake at 350 degrees for 60 minutes.
- Let stand 10 minutes before cutting with a serrated knife.
- While your meatloaf is resting, in a saucepan blend the remaining soup with the milk and 3 - 4 tablespoons of the pan drippings to make a gravy.
- Serve with mashed potatoes and the mushroom gravy!
Meat Loaf Crecy – Gourmet Stuffed Meatloaf with Mushroom Gravy Pinnable Image
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