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.
Servings: 8 servings
Calories: 269kcal
Ingredients
Meatloaf
- 1 cup ketchup
- 1/2 cup milk
- 1 large egg
- 1 1/2 teaspoons seasoning salt or salt and black pepper
- 6 ounce box chicken or savory herb Stovetop Stuffing
- 1 3/4-2 pounds ground beef
Topping
- 3/4 cup ketchup
- 1/4 cup brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat oven to 350℉. Line a loaf 8×4-inch pan with foil or parchment paper or use a meatloaf pan.
- In a large mixing bowl, whisk together ketchup, milk, egg, and seasoning salt.
- Fold in Stovetop Stuffing. Once combined, allow the mixture to rest for 5 minutes.
- Add the ground beef. Mix together just until combined. Don't overmix .
- Transfer the mixture into the prepared pan or shape into a loaf.
- Bake 40 minutes. While it bakes, in a small bowl, whisk together the glaze: ketchup, brown sugar, and Worcestershire sauce.
- Carefully remove the meatloaf from the oven. Brush the glaze evenly on top. Bake an addition 10-15 minutes or until the internal temperature reaches 160°F.
- Rest for about 10 minutes before slicing. Garnish with additional toppings as desired.
Video
Notes
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.Nutrition
Calories: 269kcal | Carbohydrates: 27g | Protein: 24g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 1124mg | Potassium: 567mg | Fiber: 1g | Sugar: 19g | Vitamin A: 403IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 3mg
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