Stovetop Stuffing Meatloaf Is Your New Weeknight Hero for Hearty Comfort Food Without the Fuss

Meatloaf might just be one of the ultimate comfort foods, always hitting the spot after a long day. But if you’ve ever made it from scratch, you know it can sometimes be a bit time-consuming with all the mixing, seasoning and shaping. That’s why I always stick with this retro Stovetop Stuffing meatloaf. It uses the convenience of Stovetop Stuffing to deliver tons of flavor without needing a bunch of spices, breadcrumbs or extra ingredients. As someone who loves a good shortcut recipe, I can confirm this meatloaf is as easy to make as it is delicious. So, if you’re looking for a new go-to weeknight meal that still feels homemade, here’s how to make it.

What’s in Stovetop Stuffing meatloaf?

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Meatloaf! #meatloaf #easyrecipe #comfortfood

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Stovetop Stuffing meatloaf keeps it simple but doesn’t skimp on flavor, thanks to four essential ingredients. The base is ground beef, which provides the classic flavor everyone loves in a good meatloaf. But the real hero is Stovetop Stuffing mix. Introduced in the 1970s, this “instant” stuffing became a popular side dish as well as a medium to bake meats like chicken or beef. Not only does Stovetop Stuffing mix provide all those spices and herbs, but it also adds structure and a subtle crunch. Eggs and water help bind everything together, ensuring the meatloaf holds its shape and remains moist during baking. For the finishing touch, a layer of ketchup is spread on top, creating a tangy, caramelized crust as it bakes.

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How to make the best Stovetop Stuffing meatloaf

Here are a few handy tips to make sure your meatloaf turns out perfectly every time:

• Keep it moist: For moist meatloaf, I recommend using an 80/20 lean to fat ratio. No one wants a dry meatloaf and the breadcrumbs from the stuffing mix absorbs a lot of moisture while baking. If you do use lean ground beef, you may need to add more water, milk or an additional egg to the mixture. And as always, don’t over mix in the bowl!
• Choose your stuffing mix: You don’t need to prepare the stuffing mix ahead of time, so only use a dry stuffing mix. I personally like the savory herbs flavor, but feel free to use what stands out to you on the grocery store shelf.
• Customize your flavors: Meatloaf doesn’t have to be boring. Add some extra flair with diced bell peppers, chopped onion, Worcestershire sauce or even parmesan cheese. Or, use beef broth in instead of water. As for the topping, ketchup is traditional, but for a sweeter glaze, you can use BBQ sauce or add a sprinkle of brown sugar.
• Let it rest: Allowing the meatloaf to sit for five to 10 minutes after baking helps it hold its shape and keeps it from falling apart when you slice.

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Shortcut Stovetop Stuffing meatloaf recipe

This recipe by Meatloaf and Melodrama takes just 10 minutes to prep before you let your oven do the cooking. I also love the added garlic powder and onions. As a reminder, Stovetop Stuffing mix had added salt, so you don’t need too much of your own.

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Ingredients:

• 2 lbs. ground beef
• 1 box (6 oz.) Stovetop Stuffing mix, or preferred brand 
• 2 eggs
• ½ cup ketchup, divided
• 1 cup water
• 1 Tbs. dried minced onions
• 1 tsp. garlic powder, optional

Directions:

• Total Time: 1 hour 10 minutes
• Yield: 8 servings

1. Preheat oven to 350°F. Then, add the eggs to a large mixing bowl and mix slightly.
2. Add the ground beef, stuffing mix, water, ¼ cup ketchup, minced onions and garlic powder and mix with your hands until just combined.
3. Place the meat in a greased or foil-lined baking dish, form into a loaf shape about two inches thick, then spread the remaining ketchup in a thin layer on top.
4. Bake uncovered for one hour, or until the internal temperature reads 160° with a meat thermometer. You can add more ketchup to top right before its done for a thicker glaze, if desired
5. Allow meatloaf to rest for about five to 10 minutes before slicing.

Storage and reheating tips

Stovetop Stuffing meatloaf is a great make-ahead meal. I always use whatever leftovers I have as my lunch for the rest of the week. Be sure to store it in an airtight container in the fridge for up to three to four days. Wrap individual slices in plastic wrap if you want to grab and reheat quickly. You can also freeze it for up to three months. To reheat, warm individual slices in the microwave.