I’ve always loved a hearty, flavorful meatloaf, and this version made with Stove Top Stuffing is a game-changer. It’s incredibly simple to prepare, yet it delivers a moist, tender texture with a rich, savory taste. Instead of using traditional breadcrumbs, the stuffing mix adds a perfect blend of seasoning, eliminating the need for extra spices.
What I enjoy most about this recipe is its versatility. You can switch up the flavor by using different Stove Top Stuffing varieties, making it uniquely yours every time. Plus, with minimal ingredients and easy preparation, it’s perfect for busy weeknights when you want a homemade meal without the hassle.
The combination of ground beef, eggs, and ketchup creates a rich, slightly tangy flavor, while the stuffing mix binds everything together beautifully. The result is a juicy, tender meatloaf with a crispy, caramelized ketchup glaze on top.
If you’ve struggled with dry or bland meatloaf in the past, this recipe will change your mind. The moisture from the eggs and water keeps the texture soft, while the Stove Top Stuffing ensures each bite is packed with delicious, herby flavors. Best of all, the prep work is minimal, and cleanup is easy, especially if you use a foil-lined baking sheet.
Whether you’re serving this meatloaf with classic mashed potatoes, roasted vegetables, or a simple side salad, it’s guaranteed to become a family favorite. Once you try this Stove Top Stuffing meatloaf, you may never go back to the old way of making it!
Ingredients
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1 pound ground beef (*see notes)
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1 box Stove Top Stuffing (any flavor)
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2 large eggs
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1/2 cup ketchup
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1/2 cup water
How to Make the Best Meatloaf with Stove Top Stuffing
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease a bread loaf pan or line a baking sheet with foil if you don’t have a loaf pan. Folding up the edges of the foil will help contain the juices, making cleanup easier.
Step 2: Prepare the Meatloaf Mixture
In a large mixing bowl, combine the ground beef, dry stuffing mix, eggs, water, and half of the ketchup. The stuffing mix will act as a binder while adding delicious seasoning to the meatloaf. Use clean hands or a spoon to mix everything together until well incorporated. Be careful not to overmix, as this can make the meatloaf dense.
Step 3: Shape and Place in the Pan
Once the mixture is well combined, transfer it to the greased loaf pan. If using a baking sheet, form the mixture into a loaf shape and place it on the prepared foil-lined sheet. Press it gently to ensure even cooking.
Step 4: Add the Ketchup Glaze
Spread the remaining ketchup evenly over the top of the meatloaf. This layer adds a tangy, slightly sweet glaze that caramelizes beautifully as it bakes. For extra flavor, you can mix the ketchup with BBQ sauce or chili sauce before spreading it on top.
Step 5: Bake the Meatloaf
Place the pan in the preheated oven and bake for 45-50 minutes, or until the internal temperature reaches 160°F (71°C). If you’re unsure, use a meat thermometer to check the temperature in the thickest part of the meatloaf.
Step 6: Rest and Serve
Once baked, remove the meatloaf from the oven and let it rest for about 5 minutes. This helps the juices redistribute, keeping the meatloaf moist. Slice and serve with your favorite sides like mashed potatoes, roasted vegetables, or a fresh salad. Enjoy!
How Long to Bake Meatloaf with Stove Top Stuffing
The baking time for this meatloaf depends on its thickness and your oven’s accuracy. At 350°F (175°C), a standard 1-pound meatloaf takes 45-50 minutes to fully cook. The key is ensuring the internal temperature reaches 160°F (71°C) for food safety.
For best results, use a meat thermometer. Insert it into the thickest part of the loaf without touching the pan. If the temperature hasn’t reached 160°F, bake for another 5-10 minutes and check again.
Adjusting Baking Time for Different Sizes:
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Mini Meatloaves (Muffin Tin): Bake for 20-25 minutes.
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Larger Meatloaf (2 lbs): Bake for 55-60 minutes.
If you like a crispier outer crust, bake the meatloaf uncovered for the entire duration. If you prefer it extra moist, loosely cover it with foil for the first 30 minutes, then remove the foil for the final 15-20 minutes.
How to Store Leftover Meatloaf
Leftovers store well and can be used for sandwiches, wraps, or quick meals.
Refrigeration:
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Allow the meatloaf to cool completely.
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Store in an airtight container or wrap in foil.
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Keeps fresh for up to 4 days in the refrigerator.
Freezing:
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Wrap individual slices in plastic wrap, then place them in a freezer-safe bag.
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Freeze for up to 3 months.
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Thaw overnight in the fridge before reheating.
Reheating Options:
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Oven: Bake at 300°F (150°C) for 10-15 minutes.
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Microwave: Heat slices for 1-2 minutes on medium power.
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Skillet: Warm in a pan over low heat with a splash of water to prevent drying.
Tips for the Perfect Meatloaf
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Don’t Overmix: Overworking the meat mixture makes the loaf dense. Mix until just combined.
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Use a Thermometer: Ensuring the internal temperature reaches 160°F guarantees safe and juicy meatloaf.
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Let It Rest: Allowing it to sit for 5 minutes after baking keeps it moist.
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Customize the Flavor: Use different Stove Top Stuffing flavors like chicken, turkey, or cornbread for variety.
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Add Extra Moisture: If you prefer a softer texture, mix in a few tablespoons of milk or broth with the meat.
The Best Meatloaf Recipe (Made With Stove Top Stuffing)
- Total Time: 55 minutes
- Yield: 4-5 servings 1x
Description
This easy meatloaf recipe with Stove Top Stuffing is a flavorful, moist, and perfectly seasoned dish that comes together with just a few ingredients. The stuffing mix adds a delicious blend of herbs and spices, making this one of the easiest and tastiest meatloaf recipes you’ll ever try!
Ingredients
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1 pound ground beef (see notes)
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1 box Stove Top Stuffing (any flavor)
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2 large eggs
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1/2 cup ketchup
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1/2 cup water
Instructions
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Preheat the oven to 350°F (175°C). Grease a bread loaf pan or line a baking sheet with foil.
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Mix ingredients in a large bowl: ground beef, dry stuffing mix, eggs, water, and half of the ketchup. Stir until just combined, being careful not to overmix.
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Shape the meatloaf by placing the mixture into the greased loaf pan. If using a baking sheet, form a loaf shape and place it on the foil-lined pan.
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Add the glaze by spreading the remaining ketchup evenly over the top of the meatloaf. For extra flavor, you can mix the ketchup with BBQ sauce or chili sauce.
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Bake for 45-50 minutes, or until the internal temperature reaches 160°F (71°C). If unsure, use a meat thermometer to check doneness.
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Rest before slicing. Let the meatloaf sit for 5 minutes after baking to allow the juices to redistribute. Slice and serve warm.
Notes
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Substitutes for Stove Top Stuffing: Use 1 cup of seasoned breadcrumbs or crushed crackers with Italian seasoning.
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Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
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Reheating: Warm in the oven at 300°F (150°C) for 10-15 minutes or microwave individual slices for 1-2 minutes.
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Meat Options: You can replace ground beef with ground turkey or chicken for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
Frequently Asked Questions
1. Can I use a different type of meat instead of ground beef?
Yes! While ground beef is the most common choice, you can substitute it with ground turkey, chicken, or a mix of beef and veal. Keep in mind that leaner meats, like turkey or chicken, may require an extra tablespoon of water or broth to keep the meatloaf moist.
2. What can I use instead of Stove Top Stuffing?
If you don’t have Stove Top Stuffing, you can replace it with 1 cup of seasoned breadcrumbs or 1 cup of crushed crackers mixed with a teaspoon of Italian seasoning. However, the stuffing mix adds great flavor, so if using a substitute, you may need to adjust the seasonings to taste.
3. Why is my meatloaf falling apart?
A meatloaf that crumbles easily usually lacks enough binding ingredients. The eggs and stuffing mix act as binders, so make sure to mix them in thoroughly. Also, avoid slicing the meatloaf immediately after baking—letting it rest for 5 minutes helps it hold its shape.
4. Can I make this meatloaf ahead of time?
Absolutely! You can prepare the meatloaf mixture up to 24 hours in advance and store it covered in the refrigerator. When ready to bake, let it sit at room temperature for 10-15 minutes, then bake as directed. You can also freeze the uncooked meatloaf for up to 3 months—just thaw it overnight in the fridge before baking.