This is by no means the healthiest meal, but it is sooooo good. Eaten in moderation, it's fine. My picky 2 year old son ate more of this than me and my hubby put together!
Ingredients:
4 cups Potatoes O'Brien (Ore-Ida), frozen
1 pound lean ground beef
1.25 pounds ground pork
1 box Kraft Shake and Bake, whatever flavor you prefer ( I used regular and added just a pinch of garlic powder- it doesn't need much)
1 envelope Lipton Beefy Onion Soup Mix
1 (4.5 oz) jar Sliced Mushrooms, drained
1 egg
1 (12 oz) can condensed Cheddar Soup, divided
1/2 cup evaporatd milk
1 (10 oz) can condensed Cream of Mushroom Soup
1 onion, sliced thin
1 (8 oz) pkg sliced fresh mushrooms
Directions:
Spread frozen potatoes evenly in the bottom of a 5-qart slow cooker. In a large bowl, combine ground beef, ground pork, shake and bake, onion soup mix, sliced mushrooms (jar), and egg. Set aside.
In a small bowl, whisk together 1/2 c cheddar soup and 1/2 c evaporated milk until smooth. Add to meat mixture. Using a wooden spoon or clean hands, mix thoroughly and form into a loaf. (my crockpot is round, so I used a christmas cookie tin to form my loaf. Once packed in, use a butter knife around the egde to loosen and flip upside down into the crockpot [it should fall right out], on top of potatoes.) Make sure meatloaf does not touch the sides of the slow cooker.
Whisk together remaining cheddar soup with cream of mushroom soup. Pour over meatloaf. Top with onions and fresh mushrooms. Cover and cook on HIGH setting for 1 hour. Reduce the temperature to LOW setting and cook for an additional 5-6 hours.
The potatoes, mushrooms, onions and soup gravy is sooooo good spooned over the sliced meatloaf!
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