Name: Stove Top Stuffing Meatloaf
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1½ tbsp olive oil; 2 lbs ground beef (80–85% lean); 6 oz Stove Top Stuffing mix (boxed); ⅓ cup milk (or chicken/beef broth or water); 1 large egg; ¼ cup Dijon mustard; ¼ cup BBQ sauce (or ketchup); 3 cloves garlic, minced; 1 tbsp Italian seasoning (or ¼ cup chopped parsley); 1 tsp salt; 1 tsp freshly ground black pepper; ¼ cup ketchup (for topping)

Why You’ll Love This Recipe

I like this version of meatloaf because it’s simple, dependable, and has that cozy, homemade taste without a lot of fuss. The boxed stuffing eliminates the need for breadcrumbs or lots of extra seasoning, while ingredients like Dijon mustard, BBQ sauce, and garlic bring depth and flavor. The final touch of ketchup on top gives it that classic glazed finish that I can never resist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 tablespoons olive oil
2 pounds ground beef (80–85% lean)
6 oz Stove Top Stuffing mix (any flavor)
1/3 cup milk (or chicken/beef broth, or water)
1 large egg
1/4 cup Dijon mustard
1/4 cup BBQ sauce (or ketchup)
3 cloves garlic, minced
1 tablespoon Italian seasoning (or 1/4 cup chopped flat-leaf parsley)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup ketchup (for the topping)

Directions

Preheat the Oven:
I set my oven to 350°F (175°C) and lightly grease a loaf pan.
Mix the Ingredients:
In a large bowl, I combine the ground beef, stuffing mix, milk, egg, Dijon mustard, BBQ sauce, garlic, Italian seasoning, salt, and pepper. I mix everything until just combined, being careful not to overwork the meat.
Shape and Fill the Pan:
I press the meat mixture into the loaf pan evenly, making sure to fill the corners and smooth out the top.
Bake the Meatloaf:
I bake the meatloaf for 45–50 minutes, then remove it and spread the ketchup evenly over the top. I return it to the oven for another 10–15 minutes, or until the internal temperature reaches 160°F (72°C).
Rest and Serve:
Once baked, I let the meatloaf rest for about 10 minutes before slicing. This helps the juices redistribute and makes it easier to cut.

Servings and timing

This recipe makes 10 servings.
Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour and 10 minutes

Variations

I’ve used ground turkey instead of beef for a leaner version—it still turns out moist thanks to the stuffing mix.
Swapping Dijon mustard with whole grain or spicy brown mustard adds a different flavor profile.
I sometimes top it with BBQ sauce instead of ketchup for a smokier finish.
Chopped onions, shredded carrots, or even a little cheese can be added for texture and richness.
Using chicken broth instead of milk gives the loaf a more savory edge.

Storage/Reheating

Storage: I store leftovers in an airtight container in the fridge for up to 3–4 days.
Freezing: Once cooled, I wrap slices or the whole loaf tightly in foil or use a freezer bag. It keeps well in the freezer for up to 3 months.
Reheating: To keep it moist, I reheat it in a covered baking dish with a splash of water or broth at 250°F (120°C) for 25–30 minutes. This helps it warm through without drying out.

FAQs

Can I use a different kind of stuffing mix?

Yes, I’ve used herb, chicken, and savory flavors—all work well. Each one gives the meatloaf a slightly different twist.

What’s the best ground meat to use?

I prefer 80–85% lean ground beef. It has enough fat to stay moist without being greasy.

Do I need to cook the stuffing first?

No, I add the dry stuffing mix directly to the meat mixture. It absorbs the liquid during baking and helps hold everything together.

Can I make this ahead of time?

Absolutely. I often prep the meat mixture the night before and keep it covered in the fridge. I just bake it fresh when I’m ready to serve.

Can I make this without a loaf pan?

Yes, I’ve shaped it into a free-form loaf on a baking sheet. It works just as well and gives the edges more of a crust.

Conclusion

This Stove Top Stuffing Meatloaf has everything I want in a comfort food dinner—flavorful, juicy, and satisfying with minimal prep. It’s one of those recipes that I can always rely on to feed a crowd or make ahead for easy meals during the week. With a little ketchup on top and some mashed potatoes on the side, this meatloaf is always a win.