- 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
Put potatoes in the bottom of a 5-quart slow cooker.
In a large bowl, combine ground beef, ground pork, shake and bake, onion soup mix, sliced mushrooms, and egg.
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.
Stir together the remaining cheddar soup with cream of mushroom soup. Pour over 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 5-6 hours.
This meatloaf recipe is better for you than other meatloaf recipes because it has a lot of vegetables in it. These vegetables add fiber and nutrients to the dish. Rolled oats in the recipe add fiber and help you feel full longer. When you use lean ground beef instead of ground beef with more fat, the overall number of calories and fat in the dish goes down.
- Cook Time: 1 hour 30 minutes
- Category: Meatloaf
- Cuisine: American
- Serving Size: 7
- Calories: 315
- Sodium: 472mg
- Fat: 12.3g
- Saturated Fat: 5.8g
- Carbohydrates: 7.9g
- Protein: 41.4g
- Cholesterol: 145mg
Keywords: Meatloaf , Meatloaf recipe , easy meatloaf recipe