If you’re looking for a quick, easy, and delicious way to make meatloaf, this Stove Top Stuffing Meatloaf is a must try. With minimal prep and maximum flavor, this recipe is perfect for busy weeknights or cozy family dinners. The stuffing mix adds an incredible savory depth and perfect texture, eliminating the need for extra seasonings or breadcrumbs. Just mix, bake, and enjoy! Whether you’re a meatloaf lover or making it for the first time, this recipe is foolproof and packed with flavor.
Table of Contents
Why You’ll Love This Stove Top Stuffing Meatloaf
- Super simple, only a handful of ingredients and minimal prep time.
- Packed with flavor, the stuffing mix is pre seasoned, making this meatloaf incredibly tasty.
- No breadcrumbs needed, the stuffing mix acts as both a binder and a flavor booster.
- Moist and tender, no dry meatloaf here, just juicy, flavorful perfection.
- Great for leftovers, it tastes even better the next day, perfect for sandwiches!
Ingredients You’ll Need
Essential Ingredients
To make this Stove Top Stuffing Meatloaf, you only need a few pantry friendly ingredients:
- Ground beef, use 80/20 ground beef for the perfect balance of juiciness and flavor.
- Stove Top Stuffing Mix, the key ingredient that adds both seasoning and texture.
- Eggs, helps bind everything together for the perfect meatloaf consistency.
- Beef broth or water, hydrates the stuffing mix, keeping the meatloaf moist.
- Ketchup glaze, a classic topping that adds a hint of sweetness and tang.
Note: You can find the printable recipe with exact measurements below.
Variations and Substitutions
Meat Options (Beef, Turkey, etc.)
While ground beef is the classic choice, you can swap it out for ground turkey, chicken, or pork. Turkey and chicken make for a leaner, lighter meatloaf, while pork adds extra richness. If using leaner meats, consider adding a splash of broth or an extra egg to keep it moist.
Stuffing Mix Flavor Variations
Stove Top offers different stuffing flavors, and each can bring a unique twist! Savory Herb keeps it classic, Chicken adds a comforting touch, and Cornbread gives a slightly sweet Southern style taste. Try Turkey Stuffing for a holiday inspired spin or Garlic and Herb for extra seasoning depth.
Low-Sodium or Healthier Alternatives
To reduce sodium, choose a low sodium stuffing mix or opt for homemade stuffing crumbs with herbs. Use low sodium broth instead of regular broth or water. For a healthier option, swap ground beef for lean turkey or a beef and turkey mix and use unsweetened tomato sauce instead of ketchup for the glaze.
How to Make Stove Top Stuffing Meatloaf
Step-by-Step Guide
1. Prepare the Stuffing Mix
In a large mixing bowl, combine the Stove Top Stuffing Mix with 1 cup of beef broth or water. Stir gently and let it sit for 5 minutes, allowing the stuffing to absorb the liquid and soften. This step ensures that the stuffing blends seamlessly with the ground meat, keeping your meatloaf juicy and flavorful.
2. Mix Ingredients Together
Once the stuffing mix is fully hydrated, add the ground beef, eggs, and any additional seasonings to the bowl. Using clean hands or a spoon, gently mix everything together until just combined. Be careful not to overmix, as this can make the meatloaf dense and tough instead of tender and juicy.
3. Shape the Meatloaf
Transfer the mixture to a lightly greased baking dish or a foil lined baking sheet. Shape it into a loaf about 2 inches thick, making sure it’s compact but not overly packed. If using a loaf pan, press the mixture in evenly to help it cook consistently. This step sets up the perfect meatloaf shape!
4. Apply the Glaze
For a sweet and tangy glaze, spread a generous layer of ketchup over the top of the meatloaf. You can also mix ketchup with a little brown sugar and mustard for extra flavor. This classic glaze caramelizes beautifully while baking, adding a delicious contrast to the savory meat.
5. Bake Until Perfectly Done
Preheat your oven to 375°F (190°C) and bake the meatloaf for 45 to 50 minutes or until it reaches an internal temperature of 160°F (71°C). Let it rest for 5 to 10 minutes before slicing to lock in the juices. Serve with your favorite sides and enjoy a tender, flavorful meatloaf!
Alternative Cooking Methods
Slow Cooker Method
For an ultra tender meatloaf, shape the mixture and place it in a greased slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. To get a caramelized glaze, spread the ketchup topping during the last 30 minutes. This method locks in moisture, making the meatloaf incredibly juicy!
Air Fryer Method
To make an air fryer meatloaf, shape the mixture into a loaf that fits your air fryer basket. Preheat to 375°F (190°C) and cook for 30 to 35 minutes, checking for an internal temperature of 160°F (71°C). Add the glaze in the last 5 minutes for a perfect sticky finish. This method is quick, easy, and crispy!
Oven Free Options
If you do not have an oven, try stovetop steaming by shaping smaller patties and cooking them in a covered skillet over medium low heat for about 20 minutes. You can also grill the meatloaf in foil for a smoky twist or even bake it in a toaster oven for smaller portions.
Helpful Tips and Tricks
Tips for the Best Meatloaf
- Use the right meat, 80/20 ground beef gives the best balance of flavor and juiciness.
- Do not overmix, gently combine ingredients to keep the texture light and tender.
- Rest before slicing, letting the meatloaf sit for 5 to 10 minutes after baking helps retain juices.
- Enhance the glaze, mix ketchup with a bit of brown sugar and mustard for a sweet savory topping.
- Try cheese, adding shredded cheddar or mozzarella makes the meatloaf even more flavorful.
How to Keep It Moist and Flavorful
- Use broth instead of water when softening the stuffing mix for extra richness.
- Add finely diced onions or grated carrots to boost moisture and natural sweetness.
- Do not pack the meat too tightly when shaping the loaf, or it may turn out dense.
- Cover loosely with foil during baking if the top is browning too fast.
- Avoid overbaking, use a meat thermometer and remove the loaf at 160°F (71°C).
Common Mistakes to Avoid
- Skipping the resting time, cutting too soon causes juices to run out, making it dry.
- Using too lean meat, anything leaner than 85 percent beef may result in a dry texture.
- Overloading with seasonings, the stuffing mix is already seasoned so go easy on extra salt.
- Not pre soaking the stuffing mix, dry stuffing will not mix well and can cause uneven texture.
- Forgetting to grease the pan, a light coating of oil or foil lining makes for easy cleanup.
How to Serve
What to Serve with Stove Top Stuffing Meatloaf
This meatloaf pairs beautifully with classic comfort sides like creamy mashed potatoes, roasted vegetables, or buttery green beans. For a fun twist, try serving it with garlic butter rice or mac and cheese for an ultra cozy meal. Want something extra delicious? Pair it with Bacon Brown Sugar Chicken Tenders for a sweet and savory combination that will have everyone asking for seconds!
Creative Leftover Ideas
Leftover meatloaf is just as good, if not better, the next day! Slice it up and make hearty sandwiches with toasted bread and a little mayo. Crumble it into tacos or burritos for an easy, protein packed meal. Chop it into small pieces and toss it into pasta or a breakfast hash with eggs. You can even freeze slices for a quick, ready to eat meal anytime you need one!
Stove Top Stuffing Meatloaf Nutrition Facts
Caloric Breakdown and Key Nutrients
Here is a rough breakdown of the nutritional content per serving of Stove Top Stuffing Meatloaf:
| Nutrient | Amount per Serving | Notes |
|---|---|---|
| Calories | ~350 kcal | Based on 1 slice |
| Protein | 22g | High in protein |
| Carbohydrates | 18g | Mostly from stuffing mix |
| Fat | 20g | Balanced for tenderness |
| Saturated Fat | 7g | From beef and glaze |
| Cholesterol | 85mg | Moderate level |
| Sodium | 750mg | Can be reduced with low sodium ingredients |
| Fiber | 1g | Minimal, but can be increased with veggies |
| Iron | 15% DV | From beef and seasonings |
How to Make It Healthier
- Use lean ground turkey or chicken instead of beef for a lower fat version.
- Opt for a low sodium stuffing mix and broth to cut down on salt.
- Reduce the glaze by using less ketchup or swapping it for unsweetened tomato sauce.
- Add more vegetables like grated zucchini or carrots to boost fiber and nutrients.
- Bake on a rack to let excess fat drain off for a lighter meal.
How to Store and Reheat for Later
The Best Way to Store Leftovers
To keep your Stove Top Stuffing Meatloaf fresh, store leftovers in an airtight container in the fridge for up to 4 days. If you prefer to freeze it, slice it into portions, wrap each slice in plastic wrap or foil, and place them in a freezer safe bag. It will stay fresh for up to 3 months. When ready to eat, thaw overnight in the fridge before reheating for the best texture and flavor.
Reheating Without Drying It Out
For the best results, reheat meatloaf in the oven at 325°F (160°C) for 15 minutes, covering it with foil to retain moisture. In a hurry, microwave individual slices on medium power for 1 to 2 minutes, covering them with a damp paper towel to prevent drying. For a crispier texture, heat slices in a skillet over medium heat with a little butter or broth for extra juiciness.
Frequently Asked Questions
Can I use a different brand of stuffing mix?
Yes, while Stove Top Stuffing Mix is the most popular choice, you can use any boxed stuffing mix. Brands like Pepperidge Farm or homemade stuffing crumbs work well. Just be mindful of the seasoning levels, as some brands may be saltier or have different herb blends, so adjust accordingly.
How do I prevent my meatloaf from drying out?
To keep your meatloaf moist and juicy, use 80/20 ground beef, do not overmix the ingredients, and let it rest for 5 to 10 minutes after baking. Also, adding a bit of broth or grated veggies like carrots or zucchini can help maintain moisture while enhancing the flavor.
Can I prepare this meatloaf ahead of time?
Absolutely, you can mix and shape the meatloaf up to 24 hours in advance. Store it covered in the fridge until you are ready to bake. If freezing before baking, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before cooking.
How do I store and reheat leftovers properly?
Store leftover meatloaf in an airtight container in the fridge for up to 4 days. For freezing, wrap slices in plastic wrap and foil and freeze for up to 3 months. Reheat in the oven at 325°F (160°C) for 15 minutes or microwave on medium power for 1 to 2 minutes.
Can I freeze Stove Top Stuffing Meatloaf?
Yes, you can freeze it before or after baking. Wrap the entire loaf or slices in plastic wrap and foil, then store in a freezer safe bag for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat in the oven for the best texture and flavor.
What can I use instead of eggs in meatloaf?
If you are out of eggs or need an alternative, try 1/2 cup of mashed potatoes, unsweetened applesauce, or plain Greek yogurt per egg. These substitutes help bind the ingredients and maintain moisture. Another great option is a flax egg where you mix 1 tablespoon flaxseed meal with 3 tablespoons water.
More Easy Dinner Recipes
If you loved this Stove Top Stuffing Meatloaf, here are more easy and flavorful dinner ideas to add to your meal rotation:
- Air Fryer Chicken Breast Recipe, a quick and crispy chicken recipe perfect for busy weeknights.
- Cajun Shrimp Pasta Recipe, a creamy, spicy pasta dish loaded with bold Cajun flavors.
- Smoked Chicken Thighs Recipe, tender, smoky, and packed with rich barbecue taste.
Try them out and let us know in the comments which one is your favorite!
Stove Top Stuffing Meatloaf
Equipment
- Baking Dish
- Oven
Ingredients
Meatloaf Mixture
- 1.5 lb ground beef 80/20 ground beef
- 1 box Stove Top Stuffing Mix choose your preferred flavor
- 2 eggs large
- 1 cup beef broth or water
Glaze
- ½ cup ketchup for glaze
- 2 tbsp brown sugar optional, for glaze
- ½ tsp salt optional
- ¼ tsp black pepper optional
Instructions
- Combine the Stove Top Stuffing Mix with 1 cup of beef broth in a large bowl and let it sit for 5 minutes until softened.
- Add the ground beef, eggs, salt, and black pepper to the hydrated stuffing mix and gently mix until just combined.
- Transfer the mixture into a greased baking dish and shape it into a loaf about 2 inches thick.
- Spread a generous layer of ketchup (mixed with brown sugar if desired) evenly over the top of the meatloaf.
- Preheat the oven to 375°F (190°C) and bake the meatloaf for 45 to 50 minutes until the internal temperature reaches 160°F (71°C). Let it rest for 5 to 10 minutes before slicing.