Instructions
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Prep the Beef: Place the ground beef into the bottom of the slow cooker.
Tip: While many recipes allow for raw beef in a slow cooker, browning it in a skillet first and draining the grease results in a much better texture and less oil in your final dish.
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Layer the Flavors: Pour the undiluted tomato soup directly over the beef.
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The “Bake” Layer: Sprinkle the dry stuffing mix evenly over the tomato soup. Pour the water or broth carefully over the stuffing to ensure it’s all moistened.
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Slow Cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours.
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The Finisher: About 15 minutes before serving, sprinkle the shredded cheddar cheese over the top. Cover again until the cheese is bubbly and melted.
Why it works
The tomato soup provides a sweet and acidic tang that cuts through the richness of the beef, while the stuffing mix absorbs all those juices, turning into a savory “crust” that mimics a meatloaf bake.
