Stove Top Stuffing Meatloaf is a simple meatloaf recipe that uses stove top stuffing instead of breadcrumbs. An quick dinner recipe that the entire family enjoys and is ideal for hectic weeknights!
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Since I was a child, I have been preparing meatloaf, and my blog has several recipes for it. However, this recipe for stove top meatloaf is the simplest I've ever cooked.
Instead of using breadcrumbs like in a classic meatloaf recipe, you use stove top stuffing. This is a fairly simple recipe because the seasoned stuffing mix can also be used in place of additional ingredients that are used to flavor meatloaf.
This tasty meatloaf is a family favorite, and I love how easy it is to prepare this delectable meal! This is a fantastic Sunday dinner or evening main course.
Stove Top Stuffing Meatloaf Ingredients
This Stove Top Stuffing meatloaf recipe requires only a few simple ingredients. They are available at supermarket stores.
- Lean ground beef – An 80/20 mix is ideal for meatloaf because it keeps the ground hamburger meat from drying out. Don't use very lean ground beef; moist meatloaf requires some fat.
- Box of Stove Top Stuffing Mix — I chose the chicken flavor because that's what we had, but any flavor will do. You can use any brand of boxed stuffing mix as long as it weighs around 6 oz.
- Eggs — Used to help bond the meat mixture. Larger eggs work better.
- Ketchup — For flavor and glazing.
- Water—To wet the filling, use 1 cup of water. It may seem like a lot, but it is rapidly absorbed.
- Seasoning: dried minced onion and garlic powder. These are optional, but I enjoy the extra flavor. If you want, you can substitute onion powder for the flakes or leave out the extra flavor altogether.
How to Make Meatloaf with Stove Top Stuffing
- Preheat your oven first. For easier cleanup, I also prefer to coat a baking pan with cooking spray and aluminum foil.
- In a large bowl, gently beat the eggs. By doing this, you can avoid over mixing the meat, which might result in a dry meatloaf.
- In the same big mixing bowl, add the ground beef. Add the water, eggs, seasonings, half of the ketchup, and the dry stuffing mix.
- Gently combine the ingredients with your hands. It's finished when you can mold it into a loaf.
- After the baking sheet is ready, put the meat on it and shape it into a loaf that is between 1 ½ and 2 inches thick.
- To create a simple glaze, spread the remaining half of the ketchup over the bread.
- Although it's not required, I normally add a bit more ketchup a few minutes before the meatloaf is done.
Cooking Time
- After the oven has been warmed, put the meatloaf inside and bake it for an hour, or until a meat thermometer registers 160 degrees Fahrenheit.
- Meatloaf doesn't need to be covered unless the top begins to turn excessively dark.
- If necessary, drizzle a bit more glaze over the meatloaf.
What to Serve with Meatloaf
Since mashed potatoes and peas or green beans are our favorite sides, we practically always serve meatloaf at our place. Further supper ideas can be found by looking at the top meatloaf side dishes.
How to Store Leftover Meatloaf
Keep any leftover meatloaf in the fridge for up to four days in an airtight container. For food safety, keep leftovers in the refrigerator within two hours of serving.
For optimal results, freeze meatloaf in a freezer-safe container for up to three months.
Make the greatest leftover meatloaf sandwich or reheat individual portions of this delectable meatloaf in the microwave!
Expert Tips
- Use 80 percent lean, 20 percent fat ground beef for moist meatloaf; avoid over mixing the meat.
- There's no need to prepare the stuffing in advance; just use the dry stuffing mix.
- Diced bell peppers, chopped onion, Worcestershire sauce, beef broth instead of water, and barbecue sauce instead of ketchup can all be used to add more flavor. Add a small amount of brown sugar to the ketchup glaze to make it sweeter.
- Replace the beef with ground chicken or turkey for less fat and calories.
- To ensure that the meatloaf cooks evenly, use a baking sheet with a rim.
FREQUENTLY ASKED QUESTIONS:
This is how I always prepare my meatloaf. If you use a baking dish other than a loaf pan, the excess grease can bake off the meatloaf instead of sitting in it like it would if you were using a loaf pan. Additionally, the recipe calls for two pounds of ground beef, which is likely too much for most loaf pans. If you have nothing else, you could even use a baking sheet.
Yes, once your loaf is put together, you can also use a Crock Pot Meatloaf recipe and adhere to the cooking directions.
You wager. I would follow this recipe's directions to put the loaf together, then follow the Instant Pot Meatloaf recipe's cooking instructions.
Of course, You could just cook it in the Air Fryer using that loaf recipe or this stuffing meatloaf recipe.
To keep any leftovers moist, reheat them in the oven while wrapped with aluminum foil and a little water or stock.
Your leftovers can be frozen for up to three months or stored in the refrigerator for up to three days.
I prefer to serve my meatloaf slices over a bed of creamy mashed potatoes, as you can see in the photos, with a simple side of peas or whatever vegetables I happen to have on hand. This is merely a comfort food meal, so anything fills your stomach will work, whether it's pasta or a mound of mashed sweet potatoes.
If you tried this Easy Stove Top Stuffing Meatloaf Recipe or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
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Recipe
Easy Stove Top Stuffing Meatloaf Recipe
INGREDIENTS
- 2 pounds ground beef
- 6 Oz Stove top Stuffing Mix
- 2 Eggs
- ½ cup Ketchup divided
- ¼ cup Water
- ¼ cup Diced onions
- 1 teaspoon Garlic powder optional
- 1 teaspoon fresh black pepper
INSTRUCTIONS
- Turn the oven on to 350 degrees.
- In a large mixing basin, add the eggs and stir just a little.
- In the mixing bowl, combine the ground beef, stuffing mix, water, minced onions, garlic powder, and ¼ cup ketchup.
- Using your hands, combine all the ingredients until the mixture begins to come together.
- Put the beef in a baking dish that has been oiled or lined with foil, shape it into a loaf that is about 2 inches thick, and then lightly cover it with the remaining ketchup.
- Use a meat thermometer to check the internal temperature and bake, uncovered, for one hour or until it reaches 160 degrees. If desired, top with extra ketchup just before cooking for a thicker coating.
- Before slicing, let the meatloaf rest for five to ten minutes.
NOTES
- For meatloaf, 80/20 lean ground beef works best.
- The thickness of the slices determines the number of servings.
- I don't use more salt or pepper because the dry stuffing mix already contains salt. If you'd like, you can add some.
- To make cleanup easier, you can use foil to line the baking dish.
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