When your weeknight craves comfort but your schedule begs for simplicity, nothing delivers like the Stove Top Stuffing Meatloaf Recipe. This homey classic pairs juicy ground beef with the savory punch of seasoned stuffing mix and tops it all off with a sweet ketchup glaze. Minimal prep, major nostalgia, and pure satisfaction in every bite—you simply won’t believe how quickly this meatloaf comes together or the smiles it brings to the table.
Ingredients You’ll Need
One of the best parts about this Stove Top Stuffing Meatloaf Recipe is how a handful of familiar, unfussy ingredients work together to create something memorable. Each brings its own bit of texture, color, or flavor to the loaf, making every slice a perfectly balanced bite.
- Stove Top stuffing mix (1 box, 6 oz): The secret ingredient! It’s already beautifully seasoned and gives the meatloaf a tender, cohesive texture with those signature herby notes.
- Water or milk (1 cup): Softens the stuffing mix and infuses extra moisture for juiciness in every forkful.
- Ground beef (2 pounds): The heart of the dish—choose an 80/20 blend for that optimal balance of flavor and tenderness.
- Eggs (2 large): These help bind everything together so your slices hold up, even when slathered with ketchup.
- Ketchup (1/2 cup plus more for topping): Sweet, tangy, and classic as a meatloaf glaze—resist the urge to skip it!
- Onion powder (1/2 teaspoon): Delivers gentle allium warmth without the hassle or bite of raw onions.
- Garlic powder (1/2 teaspoon): Boosts savory richness and makes the aroma irresistible as it bakes.
- Black pepper (1/2 teaspoon): Adds just the right touch of heat to balance the savory and sweet elements.
How to Make Stove Top Stuffing Meatloaf Recipe
Step 1: Prepare the Pan and Preheat the Oven
Set your oven to 375°F (190°C) and lightly grease a 9×5-inch loaf pan. A prepared pan ensures your meatloaf doesn’t stick and gives it those clean, tidy edges when slicing later.
Step 2: Soften the Stuffing Mix
In a large mixing bowl, combine your box of Stove Top stuffing mix with water or milk. Let it sit for about 2 minutes—this gives the bread cubes time to soften just enough to meld seamlessly with the meat.
Step 3: Add the Beef and Remaining Ingredients
To the same bowl, add your ground beef, eggs, 1/2 cup of ketchup, onion powder, garlic powder, and black pepper. Dive in with clean hands or a sturdy spoon, working everything together just until combined. Overmixing can make the loaf dense, so mix until you no longer see dry patches.
Step 4: Shape and Glaze the Meatloaf
Transfer the mixture into your prepared loaf pan and gently press it in, smoothing the top. Spread another generous layer of ketchup over the surface for that iconic, glossy finish—it caramelizes beautifully during baking.
Step 5: Bake and Let Rest
Slide the pan into the oven and bake for 55 to 60 minutes, or until the internal temperature in the center hits 160°F (71°C). Once done, let it rest for at least 10 minutes before slicing. Resting is key for juices to redistribute, keeping your slices tender and neat.
How to Serve Stove Top Stuffing Meatloaf Recipe
Garnishes
A sprinkle of chopped fresh parsley or chives adds fresh color and a mild oniony snap that plays well with the savory loaf. For a bit of zing, try a drizzle of tangy barbecue sauce or a handful of crispy fried onions right before serving.
Side Dishes
This meatloaf loves classic partners! Creamy mashed potatoes, steamed green beans, or buttery corn on the cob make fabulous sides. A crisp green salad with a zesty vinaigrette adds a fresh contrast and balances out the richness of the Stove Top Stuffing Meatloaf Recipe.
Creative Ways to Present
Turn leftovers into mouthwatering meatloaf sliders on toasted buns, or dice chilled slices and toss them into a leafy salad for a hearty lunch. For quick weeknight dinners, stuff sliced meatloaf into hoagie rolls, top with cheese, and bake until bubbly for a comforting sandwich twist.
Make Ahead and Storage
Storing Leftovers
Store leftover Stove Top Stuffing Meatloaf Recipe, tightly wrapped in foil or an airtight container, in the refrigerator for up to 4 days. Sliced meatloaf reheats quickly and is wonderful for speedy lunches.
Freezing
Let the meatloaf cool completely, then tightly wrap individual slices or the entire loaf in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
For best results, reheat slices in a covered baking dish at 325°F until warmed through, or microwave individual servings (covered with a damp paper towel) in 30-second bursts. Adding a little extra ketchup or gravy while reheating makes every bite just as moist and tasty as the day it was baked.
FAQs
Can I use a different kind of ground meat?
Absolutely! Feel free to swap the ground beef for ground turkey, ground chicken, or a beef-pork blend. Each brings its own character—just keep an eye on the cooking time, since leaner meats can dry out faster.
Do I need to cook the stuffing beforehand?
Nope! The beauty of the Stove Top Stuffing Meatloaf Recipe is that the stuffing mix goes in dry and softens while you assemble everything, soaking up flavor from the eggs and seasonings as you go.
Can I add vegetables to this meatloaf?
Definitely—a handful of finely chopped carrots, mushrooms, or bell peppers are fantastic additions. They not only boost nutrition but also help keep the loaf moist and extra flavorful.
How do I prevent my meatloaf from getting too dense?
The key is to mix the ingredients just until everything’s combined. Overmixing can compact the proteins and lead to a dense loaf. For a lighter texture, use gentle hands and stop mixing as soon as the ingredients come together.
Can I make Stove Top Stuffing Meatloaf Recipe ahead of time?
You sure can! Assemble the loaf up to a day ahead and keep it covered in the fridge. When ready to bake, let it sit at room temperature for about 30 minutes while the oven preheats. Dinner will be on the table in no time!
Final Thoughts
There’s a reason this Stove Top Stuffing Meatloaf Recipe keeps showing up in kitchens everywhere—it delivers cozy flavor, easy prep, and pure comfort. Give it a spot in your weeknight lineup and watch it become a family favorite, one satisfying slice at a time!
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Stove Top Stuffing Meatloaf Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Stove Top Stuffing Meatloaf recipe is a delicious twist on a classic dish, using savory stuffing mix to add flavor and texture to the hearty ground beef. With simple ingredients and easy steps, this meatloaf is a comforting and satisfying main course perfect for a weeknight dinner.
Ingredients
Stove Top Stuffing Meatloaf:
- 1 box (6 oz) Stove Top stuffing mix (any flavor)
- 1 cup water or milk
- 2 pounds ground beef
- 2 large eggs
- 1/2 cup ketchup (plus more for topping)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×5-inch loaf pan.
- Mix Ingredients: In a large bowl, combine the stuffing mix and water or milk. Let it sit for 2 minutes to soften. Add the ground beef, eggs, 1/2 cup ketchup, onion powder, garlic powder, and black pepper. Mix well without overmixing.
- Prepare Meatloaf: Transfer the mixture to the loaf pan and press it in evenly. Spread a thin layer of ketchup over the top for a glaze.
- Bake: Bake for 55 to 60 minutes until the internal temperature reaches 160°F (71°C).
- Rest and Serve: Let the meatloaf rest for 10 minutes before slicing and serving.
Notes
- You can swap ground beef for ground turkey or a beef-pork blend.
- Add shredded cheese or vegetables like carrots or mushrooms for extra flavor and moisture.
- Leftovers make great sandwiches!
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg
