smothered meatloaf

Most of us have a tried-and-true meatloaf recipe, but Nel Bleck’s Smothered Meatloaf is probably better than most. Because of the way she cooks, the meatloaf is always so juicy and full of flavor. It’s a great example of why southern food is the best comfort food around.

WHAT YOU WILL NEED:

4 cups O’Brien potatoes
1 lb lean ground beef
1 1/4 lbs ground pork
1 (5 1/3 oz) box garlic and herb shake-in-bake
1 (1 1/8 oz) envelope of Lipton beefy onion soup mix
1 (4 1/2 oz) jar of sliced mushrooms, drained
1 egg
1 (12 oz) can of condensed cheddar cheese soup, divided
1/2 cup evaporated milk
1 (10 oz) can condense cream of mushroom soup
1 onion, sliced thin
1 (8 oz) package of sliced fresh mushrooms

HOW TO MAKE Meatloaf:

smothered meatloaf

step 1:

Put potatoes in the bottom of a 5-quart slow cooker.

step 2:

In a large bowl, combine ground beef, ground pork, shake and bake, onion soup mix, sliced mushrooms, and egg.

step 3

In a small bowl, stir together half a cup of Cheddar soup and evaporated milk. Add to meat mixture. Using a wooden spoon, mix thoroughly and form into a loaf. Place in a slow cooker on top of the potatoes.

step 4:

Stir together the remaining cheddar soup with cream of mushroom soup. Pour over meatloaf. Top with onions and mushrooms.

step 5:

Cover and cook on HIGH setting for 1 hour. Reduce the temperature to LOW setting and cook for an additional 5-6 hours.