Stuffed Meatloaf
Prep time
Cook time
Total time
One of the most comforting and delicious meals you will ever eat. The mushroom gravy compliments the meatloaf and stuffing combination perfectly! I can't wait for you to try this!
Serves: 8-10
  • 1½ lbs ground beef
  • ¾ cup quick oatmeal
  • ¾ cup milk
  • 1 egg
  • ½ cup finely chopped onion
  • 1¼ tsp salt
  • ¼ tsp pepper
  • 1 package chicken Stove-Top stuffing prepared according to package instructions
  • 1 8 ounce pkg of fresh mushrooms, sliced thinly
  • ¼ cup finely diced onion
  • 1 tbsp olive oil or butter
  • 2 (10.5 ounce) cans of Cream of Mushroom Soup
  • 1½ cups milk (more as needed for consistency)
  • salt and pepper
  1. Prepare the meatloaf by combining the ground beef, oatmeal, milk, onion, egg, salt and pepper in a large mixing bowl. Use your hand to mix and incorporate everything into the meat. Do not over mix, this will take 30-60 seconds.
  2. Cover a flat space on your counter top with plastic wrap. I do two strips that over lap and make a sheet of plastic that is about 18 inches by 24 inches. *see pictures in step by step collage
  3. Put the mixed meatloaf in the center of the plastic wrap and begin pressing it down in the shape of a large rectangle. You want the meat mixture to be about ½-3/4 of an inch thick.
  4. Once you have a nice rectangle created (it should be about 12x18 inches...give or take a little) you now sprinkle the prepared stuffing evenly over the entire rectangle of meatloaf.
  5. At this point, press the stuffing down gently to help it adhere to the meatloaf. Now you are ready to roll it up.
  6. Use the plastic wrap to help you raise up the edge of the rectangle and begin to roll it over on itself . Do this as tightly as possible without breaking or ripping the meatloaf. *see pictures to help you see how this is done.
  7. Once you have it rolled nicely use your hands to clamp it down nicely on the edges.
  8. At this point you need to prepare the pan you plan to cook it on. In the pictures you can see that I covered a cookie sheet in foil and then placed pieces of bread down the center to sit the meatloaf on. I did this because I do not have a broiler pan here with me in Germany. Broiler pans have a piece on the top that drains. I typically would spray that with cooking spray and place my meatloaf on that and all the extra grease can drain to the bottom part of the pan. Since I don't have one I place my meatloaf on top of the slices of bread so they can absorb the extra grease. Works like a charm.
  9. Getting the meatloaf onto the baking sheet can be a little tricky. I use the plastic wrap to pick it up and carefully roll it onto the pan where I want it. In my case on top of the bread slices.
  10. At this point I suggest refrigerating the meatloaf (covered tightly with plastic wrap for 3-4 hours. Doing this helps solidify the meat and helps it not crack during the cooking process. If you choose not to refrigerate it, that is fine, but there is a high probability that it will crack while cooking. The taste is not effected and when I don't care what it looks like I definitely don't refrigerate it. But for these pictures I did refrigerate it.
  11. When you are ready to bake the meatloaf. Heat the oven to 350 degrees and bake uncovered for 1 hour and 45 minutes.
  12. Let meatloaf rest for 15-20 minutes before slicing.
  14. In a medium sized saute pan, saute the sliced mushrooms and diced onion in the olive oil or butter. Sprinkle with salt and pepper while sauteing.
  15. When mushrooms are tender add the cream of mushroom soup and milk. Mix well and bring to a boil. Reduce to a simmer and simmer for 3-5 minutes. Add more milk if needed for desired consistency. Also add salt and pepper to taste if needed.
  16. Serve meatloaf with mashed potatoes or a baked potato and smother with the gravy. SO YUMMY!
Recipe by Real Life Dinner at