You’ve got to try this Stove Top Stuffing Meatloaf—it’s a delicious, no-fuss twist on a classic!
By using Stove Top stuffing mix, you get a perfectly seasoned, moist meatloaf without the need for breadcrumbs or extra seasoning.
Topped with a sweet and tangy ketchup and brown sugar glaze, this dish is bursting with flavor and sure to be a hit with the whole family.
Whether you’re in a rush or just craving a comforting, homemade meal, this quick and easy recipe is the perfect solution!
Ingredients :
1.5 pounds ground beef
1 box Stove Top Stuffing (any flavor)
2 eggs
Ketchup (use as much as you want)
Salt & pepper
Brown sugar (for topping)
1/4-1/2 cup chopped onion (optional)
Preheat oven to 350° and spray a 9×13 baking dish. In a large bowl, thoroughly mix together all ingredients. Then form your meatloaf in your baking dish.
Cook for 45 minutes and remove from oven. In a small bowl, mix together more ketchup and brown sugar.
Coat your meatloaf with the ketchup and bake for 10 more minutes.
I don’t measure my ketchup. I just add until it looks like enough. Edit: If you all are making a thicker meatloaf, it won’t be done in 40 minutes.
You will need to cook it closer to an hour or until it’s no longer pink.
I was in a hurry and needed mine to cook quicker so I made the loaf thinner.
For the best Stove Top Stuffing Meatloaf, use any flavor of stuffing mix that complements your taste, such as savory herb or cornbread.
If you prefer a moister texture, add a splash of milk or beef broth to the mixture.
Mixing the ingredients gently will help keep the meatloaf tender—overmixing can make it dense.
For added flavor, consider incorporating minced garlic, Worcestershire sauce, or grated cheese.
If you like a little crunch, top with fried onions or breadcrumbs during the last 10 minutes of baking.
Lastly, let the meatloaf rest for 5-10 minutes before slicing to ensure it holds together and retains its juices.
To store leftover Stove Top Stuffing Meatloaf, allow it to cool to room temperature before transferring it to an airtight container.
You can refrigerate it for up to 3-4 days.
For longer storage, wrap the meatloaf tightly in plastic wrap and aluminum foil or place it in a freezer-safe container, then freeze for up to 3 months.
When reheating, slice individual portions and warm them in the microwave or cover the whole loaf with foil and heat it in the oven at 350°F until heated through.
If frozen, thaw the meatloaf overnight in the refrigerator before reheating.