Easy Meatloaf with Stove Top Stuffing

This meatloaf is one of those gloriously sloppy, comforting dinner wins — ground beef mixed with herbs and a surprise twist of Stove Top stuffing folded into the mix so the inside is tender and a little savory-crisp on the edges. It’s homey, not precious, and somehow fancier-feeling than ordinary meatloaf without extra fuss. Try it when you want something that feeds the crew, makes the house smell like Sunday, and reheats into a breakfast sandwich no one judges you for.

My husband calls this his “comfort construction” — he’ll take a thick slice with ketchup and a side of whatever roasted veg I managed to not burn. The kids ask for it like it’s a holiday, which is wild because two years ago I could barely get my oven to agree with me. This recipe became a staple because it’s forgiving: when I forgot milk once, I swapped in sour cream and somehow it was better. We now keep the boxed stuffing mix in the pantry like a little secret weapon.

Kitchen Talk

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Okay real talk: I once tried to make this with leftover croutons because I was out of stuffing mix. The croutons turned into a soggy puzzle until I toasted them in a pan first — lesson learned. Also, I often brown the onion a touch in the skillet because raw onion in meatloaf is fine, but caramelized? Next level. I also have a bowl reserved for “meatloaf experiments” where I test random add-ins (pickles? yes, once — not a crowd-pleaser). The stovetop stuffing keeps the meatloaf from getting dense, which is the whole point here: tender, squishy interior that still slices clean-ish.

Shopping Tips

– Protein: Choose an 80/20 or 85/15 ground beef for flavor and juiciness; leaner mixes dry out faster.
– Eggs: Grab large eggs — they’re the binder that stops the meatloaf from falling apart, so don’t skip them.
– Grains/Pasta: The boxed Stove Top stuffing is the shortcut hero here; buy the original or chicken flavor for the best savory note.
– Dairy: If you want to add moisture, plain yogurt, sour cream, or milk all work — pick what you’ll actually eat later.
– Spices: Salt, pepper, and a little Worcestershire or Dijon are the quiet MVPs; skip overly fancy blends that overpower the beef.
– Budget Swaps: Ground turkey or a beef-turkey mix will work if you’re watching costs — keep an eye on moisture though.

Prep Ahead Ideas

– Mix the meatloaf ingredients the night before and keep the formed loaf covered in the fridge; it firms up so it slices neater.
– Chop onions and soften them ahead in a skillet; store in a sealed container for up to 2 days.
– Make the glaze (if you use one) and keep in the fridge — spoon it on during the last 10 minutes of baking for a sticky finish.
– Use a shallow airtight container for overnight storage so you can grab-and-bake after work.

✔Time-Saving Tricks

– Use pre-chopped onions or frozen minced onion to skip the chopping step without losing flavor.
– Mix everything in a roomy bowl with your hands — faster and you know the texture better than a fork can tell you.
– Bake in a glass loaf pan or free-form on a rimmed sheet; sheet-pan gives more crispy edges and slightly faster cook time.
– When in a rush, preheat the oven as you mix so no wasted minutes.

✔Common Mistakes

– Overmixing: I once kneaded mine like dough — end result was dense. Mix until just combined.
– Too lean: Using 90/10 meat made the loaf dry; add a splash of milk or an extra egg to rescue it.
– Skipping a rest: Cutting too soon makes it fall apart. Let it sit 10–15 minutes to firm up.
– Glaze disaster: Too much sugary glaze burned on me once; brush it on near the end or tent with foil.

What to Serve It With

– Classic mashed potatoes and green beans.
– A crisp, slightly bitter salad to cut the richness (romaine + lemon vinaigrette).
– Roasted carrots and a simple pan gravy.
– For sandwiches, crusty rolls and a smear of mayo or mustard work wonders.

✔Tips & Mistakes

– If your loaf is wobbling, it needs more binder — an extra egg or a handful more stuffing mix will fix it.
– Salt late-ish if using pre-seasoned stuffing; taste the mixture raw (careful) or err on the lighter side.
– Pan type matters: sheet pan = crispy edges, loaf pan = classic shape and juicier center.
– Forgot to let it rest? Re-form slices in the pan and give them a quick broil to crisp and recombine.

✔Storage Tips

Store leftovers in an airtight container in the fridge for 3–4 days. You can freeze sliced meatloaf for up to 3 months — wrap tightly or use freezer bags. Cold slices make fantastic breakfast sandwiches with an egg and cheese; no shame in eating it straight from the fridge either, but pop it in a skillet for a minute to wake up the flavors.

✔Variations and Substitutions

– Ground turkey or chicken: leaner, so add extra binder (egg/sour cream) and keep an eye on moisture.
– Gluten-free: swap stuffing mix for gluten-free breadcrumbs or crushed gluten-free crackers.
– Cheese: fold in shredded cheddar or parmesan for a melty surprise.
– Herbs: fresh parsley or thyme brightens things up; rosemary can overpower, so use sparingly.
– No Stove Top? Regular breadcrumbs + a little chicken broth will mimic the texture.

Frequently Asked Questions

Easy Meatloaf with Stove Top Stuffing

This tender, weeknight-friendly meatloaf uses stuffing mix for built-in seasoning and moisture, finished with a tangy glaze.

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Prep Time: 10 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 1.4 lb lean ground beef
• ▢ 6 oz herb-seasoned stuffing mix, dry
• ▢ 0.75 cup milk use water if preferred
• ▢ 2 large eggs
• ▢ 0.5 cup yellow onion, finely chopped
• ▢ 1 tbsp Worcestershire sauce
• ▢ 2 tsp minced garlic
• ▢ 0.25 cup ketchup for the meat mixture
• ▢ 0.75 tsp kosher salt
• ▢ 0.5 tsp black pepper
• ▢ 1 tbsp fresh parsley, chopped optional

Tangy Glaze

• ▢ 0.33 cup ketchup
• ▢ 1 tbsp brown sugar
• ▢ 1 tsp Dijon mustard
• ▢ 0.5 tsp apple cider vinegar

Instructions

Preparation Steps

• Heat oven to 350°F. Line a 9x5-inch loaf pan and lightly grease.
• Stir stuffing mix with milk and Worcestershire in a large bowl. Let stand 5 minutes.
• Add beef, eggs, onion, garlic, ketchup, salt, pepper, and parsley to the bowl.
• Mix gently with your hands until just combined; avoid overmixing.
• Press the mixture into the prepared pan or shape a loaf on a lined sheet.
• Whisk ketchup, brown sugar, mustard, and vinegar for the glaze.
• Spread half the glaze over the loaf.
• Bake 35 minutes.
• Brush with remaining glaze and bake until 160°F in center, 18–22 minutes more.
• Rest 10 minutes before slicing and serving.

Notes

Variation: Swap half the ketchup in the glaze with barbecue sauce for a smokier finish. Storage: Refrigerate slices in an airtight container up to 4 days; reheat covered at 325°F or microwave with a splash of water.

This recipe is an original creation inspired by classic Easy Meatloaf with Stove Top Stuffing flavors. All ingredient ratios and instructions are independently developed.