Stovetop Stuffing Meatloaf

This Stovetop Stuffing Meatloaf is the easiest version of the dinnertime classic recipe with only 7 ingredients. Using stovetop stuffing mix is pure genius since it seasons the beef and also helps it to bind perfectly. It’s a meatloaf recipe that I keep in my back pocket for any busy weeknight.

Meatloaf just might be one of those recipes we have once a month at our house. Everyone loves it, even picky eaters too! This Stovetop Stuffing Meatloaf has been in my family for years and for good reason…it’s SO simple.

Buy a box of stovetop stuffing and mix it with a couple of other classic meatloaf ingredients like ground beef, ketchup, and egg. Bake until juicy and moist with a classic brown sugar and ketchup topping, and before you know it you’ve only spent 10 minutes prepping dinner! Serve with Whipped Mashed Potatoes and Green Beans for the most comforting of meals.

Why You’ll Love this Recipe

• One bowl recipe. Forget a bunch of dirty dishes, clean up takes a matter of minutes for the Stovetop Stuffing Meatloaf.
• A hearty dinner with minimal prep time. If making a meal feels impossible, give this a try. I promise it will be in the oven in less than 10 minutes.
• Pair with all different side dishes. Whether it’s a starch like potatoes, or a veggie like roasted carrots, it works well with almost anything.

Laura Ashley’s Tip: I like the chicken or savory herb stovetop stuffing mix in this meatloaf for its rich seasoning that adds so much flavor to the meat mixture. It replaces the breadcrumbs or stale bread in a classic meatloaf recipe as well as any spices and herbs (cutting down prep time for you!).

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

Meatloaf

• Ketchup: The sweet tomato condiment that is key to a delicious meatloaf.
• Milk: Keeps the meatloaf mixture moist.
• Large egg: Helps with binding of the meatloaf with stovetop stuffing.
• Stovetop Stuffing: Buy a box of chicken or savory herb Stovetop Stuffing, this not only seasons the meatloaf but also helps it to hold together.
• Ground beef: Our protein of choice that is classic to this dish. You could also use ground chicken if desired.

Topping

• Ketchup: The tomato base with a hint of sweetness for topping.
• Brown sugar: Adds a hint of molasses sweetness to every bite.
• Worcestershire sauce: Gives tangy umami.

Tools You’ll Need

• Meatloaf Pan or Loaf Pan
• Small and Medium Mixing Bowl 
• Paring Knife
• Cutting Board
• Measuring Cups and Spoons
• Liquid Measuring Cups

How to Make Stovetop Stuffing Meatloaf

1. Preheat oven to 350℉. Line a loaf 8×4-inch pan with foil or parchment paper or use a meatloaf pan.
2. In a large mixing bowl, whisk together ketchup, milk, egg, and seasoning salt.

3. Fold in Stovetop Stuffing. Once combined, allow the mixture to rest for 5 minutes.

4. Add the ground beef. Mix together just until combined. Don’t overmix .

5. Transfer the mixture into the prepared pan or shape into a loaf on a sheet pan.
6. Bake 40 minutes. While it bakes, in a small bowl, whisk together the glaze: ketchup, brown sugar, and Worcestershire sauce.

7. Carefully remove the meatloaf from the oven. Brush the glaze evenly on top. Bake an additional 10-15 minutes or until the internal temperature reaches 160°F.
8. Rest for about 10 minutes before slicing. Garnish with additional toppings as desired. 

Expert Tips

• Don’t over-work the beef mixture. You want to make sure that you mix until the ingredients are just combined or the meatloaf will be tough.
• Swap the beef for another protein. Ground chicken also works well in this case, or ground turkey that isn’t too lean and has some fat in it.
• Allow the meatloaf to rest before slicing and serving. This is so important to help the juices settle for a tender bite that doesn’t fall apart.
• You’ll know when the meatloaf is done cooking when a meat thermometer reaches 160ºF. It’s that simple. Just look for the right temperature and you’ll know it’s cooked through perfectly.
• Use any leftovers to make a meatloaf sandwich the next day. It’s truly the best, layer between white bread with slices of cheese, delish!
• Homemade stove top stuffing. Combine 6 cups toasted bread cubes, 1 tablespoon parsley flakes, 3 chicken bouillon cubes or 1 tablespoon salt free chicken bouillon powder, 1/4 cup dried onion flakes, 1/4 cup dried celery flakes, 1 teaspoon thyme, 1 teaspoon sage, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.

Freezing this Stovetop Stuffing Meatloaf also works nicely. Be sure to let the meatloaf cool completely, then slice into 1-inch-thick slices to wrap individually in plastic wrap. Freeze for up to 2 months. The slices make it so quick to reheat for a single serving on a busy weeknight.

Frequently Asked Questions

More Easy Dinner Recipes

• Mini Chicken Pot Pies
• Taco Pie
• Bacon Cheeseburger Meatloaf
• King Ranch Chicken Casserole