Beefy Meatloaf updated

Beefy Meatloaf with gravy


  6 servings Ingredients


  1 1/2 pound ground beef

  ½ lb sausage 

  1 (5.29-ounce) box Garlic Herb Shake and Bake (recommended: Kraft)

  1 (1.1-ounce) envelope Beefy Onion Soup Mix (recommended: Lipton)

  1 egg

  1/2 can Cheddar soup

  1/4 cup evaporated milk or heavy cream

  ½ can cream of mushroom soup, or cream of celery

  8 sliced baby bella fresh mushrooms


  For the gravy mix a small jar of Heinz beefy gravy with the rest of the ½ can cheddar soup, and a little evaporated milk and heat. You could add the rest of the mushroom soup too.




Dice up the mushrooms the size you like, I did mine in a food processor and made them fine enough so my grandson didn’t know they were in there and I still got the flavor from them. Mix all together well; I do mine ahead & let set in the fridge for 2 or 3 hours before smoking. It will be pretty wet but it comes out nice, not too dense.


Prepare on your smoker the way you like until an IT of 160 deg. I did mine on smoke 175 deg. for 45 min. then went to 225 deg. after another 1/2 hour it was at 110 deg. IT so eased up the temps to a final 325 deg. After 2 hours total it was about done so went to 350 deg. until 160 deg. IT. Total cook time 2 hours 15 minutes. Serve with potatoes of your choice and pour gravy over both.


The last one I made I used all beef and replaced the mushroom soup with cream of celery soup. I couldn’t find the garlic herb Shake and Bake so used ranch & herb. I just used one packet in the meatloaf and used some of the other packet to sprinkle on the meatloaf. It came out almost fall apart so probably should have put both packet of Shake and Bake in. Maybe not using the sausage made it loose too. It was tasty though.