Brett’s Meatloaf

If you’re like me, food that comes in loaf form is the first step toward guaranteeing a good meal. Top that with a simple mushroom sauce and you’ve got the makings of a great meal.

This dish is affectionately called Brett’s Meatloaf because it took a man of genius (or madness, whichever your prefer) to recommend it. First of all, always eat the meatloaf recipe that comes from a guy who is ten times fitter then you will ever hope to be and involves using soup from a can. Second, if he can’t stop smiling while describing it, go home and cook it that night. I did, and have been doing so ever since he first gave us the recipe three years ago.

BRETT’S MEATLOAF

1 cup Stove Top stuffing mix (herb flavor)
1 egg
1/2 cup milk
1/2 lb fresh ground pork
1 1/2 lb fresh ground sirloin (90-10 or 93-7 will work)
1 can of cream of mushroom soup
1/2 can milk (see below)

Preheat oven to 375 degrees F. In a large mixing bowl, scramble egg into 1/2 cup of milk. Add Stove Top mix; mix thoroughly and allow stuffing to soften for 3-5 minutes. Add pork and beef. Mix by hand (sorry, but you have to) until all ingredients for pretty well mixed; be careful not to overwork the mixture. Spoon mixture into loaf pan and pack down to ensure that it all fits. Bake for 1 hour. While baking, pour cream of mushroom soup into a medium-sized mixing bowl. Fill half of the now-empty can with milk and add milk to mixing bowl with soup. Whisk together and set aside.

At 1 hour, pull loaf out of oven and drain some (but not all) of the fat away. Pour as much of the mushroom mixture onto the meatloaf as will comfortably fit in the loaf pan. Bake for 20 more minutes. Allow to cool for a few minutes before serving. Serve atop mashed potatoes to achieve maximum comfort level.

Makes 10 slices (4-6 servings). Enjoy!

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About Gerard

Fun-loving, well-read foodie.
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2 Responses to Brett’s Meatloaf

  1. Brett says:

    Haaha! Caution: Althought this recipe is my favorite loaf it will make your body into a loaf! Glad you are loving the recipe!

  2. saladcheese says:

    That’s a risk I am gladly willing to take…

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