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This quick and flavorful meatloaf with Stove Top Stuffing is your new weeknight lifesaver. It comes together in just five minutes, delivering a moist and hearty dish that balances taste and texture perfectly, making dinner a satisfying experience for the whole family.
I made this recipe on a busy weeknight when I had almost no time to cook. Not only did it come together quickly, but my family couldn’t stop talking about how tender and delicious it was. Now it’s a staple when I want comfort food without fuss.
Ingredients
- Ground beef: one pound use a version with some fat for juiciness otherwise add milk or extra egg to keep it moist
- Stove Top Stuffing: one box any flavor works well the mix adds seasoning and texture in one step
- Eggs: two large help bind the ingredients and keep the meatloaf tender
- Ketchup: half a cup adds moisture and a subtle sweetness you will also use half for topping
- Water: half a cup keeps the mixture from drying out and helps everything combine smoothly
- Optional additions: diced onion for more savory depth, minced garlic for aroma, shredded cheese for richness, fresh herbs for brightness, BBQ or chili sauce for a bold topping
Step-by-Step Instructions
- Preheat the oven:
- Set your oven temperature to 350 degrees Fahrenheit so it’s ready once your meatloaf is assembled
- Mix the ingredients:
- In a large bowl combine ground beef, dry stuffing mix, eggs, water, and half the ketchup. Mix gently just until everything looks evenly blended Avoid overmixing or the loaf can become dense
- Shape the loaf:
- You can either press the mixture into a greased loaf pan or shape it by hand on a foil-lined baking sheet both work well for baking
- Add the topping:
- Evenly spread the remaining ketchup or your choice of BBQ or chili sauce on top of the meatloaf this adds flavor and helps keep the surface moist
- Bake the meatloaf:
- Place it in the oven and bake for 45 to 50 minutes or until the internal temperature reaches 160 degrees Fahrenheit
- Rest before slicing:
- Let the meatloaf rest for about five minutes before slicing This helps retain the juices and makes serving easier
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My favorite part has to be the stuffing mix It not only flavors the meatloaf perfectly but also gives it a nice soft crust on the outside I remember making this on a chilly evening with my kids begging for seconds It quickly became a family favorite
Storage tips
Wrap leftovers tightly in foil or airtight containers and refrigerate to keep them fresh for about three days Freeze portions wrapped well for up to three months When reheating try the oven at low heat with a splash of broth to keep slices moist
Ingredient substitutions
If you don’t have Stove Top Stuffing use plain breadcrumbs mixed with your favorite seasonings like garlic powder and dried herbs as a replacement Eggs can be swapped with flax eggs for a vegetarian alternative though texture will vary
Serving suggestions
Serve this meatloaf with mashed potatoes or roasted vegetables for a classic comforting meal A simple green salad or steamed broccoli adds a fresh contrast to the richness
Cultural context
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Meatloaf recipes vary widely but this version with Stove Top Stuffing is a modern twist on a traditional American comfort food This shortcut reflects a busy lifestyle while keeping the heartiness and homey feeling intact
Frequently Asked Questions
- → What type of beef works best for this meatloaf?
Using ground beef with some fat content helps keep the loaf moist and juicy, while very lean beef may dry out the final dish.
- → Can I add vegetables for extra flavor?
Yes, diced onions, minced garlic, or fresh herbs can be mixed in to enhance the flavor without altering the texture much.
- → How does Stove Top Stuffing affect the texture?
The stuffing mix replaces breadcrumbs, adding a flavorful, slightly crunchy texture that holds moisture well in the loaf.
- → What are good topping options?
Besides ketchup, spreading BBQ sauce or chili sauce on top before baking adds a delicious, tangy finish.
- → How should leftovers be stored and reheated?
Wrap slices in foil and freeze up to three months. Reheat in the oven at 250°F with a little broth for 20–25 minutes to retain moisture.