Jan’s STUFFED MEATLOAF
2 lbs. ground beef
Chicken Stove Top stuffing mix
1/2 c. finely chopped green pepper
1 med. onion, chopped
1/2 tsp. garlic salt
1 tsp. salt
2 eggs, beaten
3/4 c. bread or cracker crumbs
Prepare Stove Top stuffing according to box directions; set aside. Crumble ground beef in large mixing bowl; add all other ingredients except stuffing.
Mix well using hands.
Place on sheet of foil. Flatten meat mixture out; add stuffing mix on top. Using edge of foil nearest you, begin to roll meat mixture and press together all edges. Place rolled meatloaf seam side down on nonstick cookie sheet. Bake at 350 degrees for 45 minutes. Drain off any grease. Pour one can cream of chicken soup over meatloaf and bake for 15 more minutes. Add one half cup shredded mild or stronger cheddar cheese. Place back in oven for 5 to 10 minutes until cheese is melted. Let stand ten minutes before slicing. You can put the sauce in a bowl to serve over the meatloaf if you wish.
2 lbs. ground beef
Chicken Stove Top stuffing mix
1/2 c. finely chopped green pepper
1 med. onion, chopped
1/2 tsp. garlic salt
1 tsp. salt
2 eggs, beaten
3/4 c. bread or cracker crumbs
Prepare Stove Top stuffing according to box directions; set aside. Crumble ground beef in large mixing bowl; add all other ingredients except stuffing.
Mix well using hands.
Place on sheet of foil. Flatten meat mixture out; add stuffing mix on top. Using edge of foil nearest you, begin to roll meat mixture and press together all edges. Place rolled meatloaf seam side down on nonstick cookie sheet. Bake at 350 degrees for 45 minutes. Drain off any grease. Pour one can cream of chicken soup over meatloaf and bake for 15 more minutes. Add one half cup shredded mild or stronger cheddar cheese. Place back in oven for 5 to 10 minutes until cheese is melted. Let stand ten minutes before slicing. You can put the sauce in a bowl to serve over the meatloaf if you wish.
