I absolutely love sharing this Stove Top Stuffing Meatloaf Recipe with friends and family because it brings together comforting flavors with incredible ease. Combining savory ground beef with the herby goodness of Stove Top stuffing makes each bite satisfying and full of texture. It’s one of those dishes that tastes like you spent hours in the kitchen, but it actually comes together pretty quickly. I find it perfect for busy weeknights or holiday dinners when I want something hearty, flavorful, and just a little bit special.
Why You’ll Love This Stove Top Stuffing Meatloaf Recipe
What really excites me about this recipe is how the Stove Top stuffing elevates the meatloaf in such an effortless way. It adds a wonderful herbed crunch and depth of flavor that blends beautifully with the juicy ground beef. The seasoning in the Savory Herbs stuffing gives it an inviting aroma while the ketchup glaze on top adds a perfect hint of sweetness and tang. I always look forward to the moment I slice into it because the texture and taste surprise people in the best way.
Beyond flavor, I appreciate how simple this recipe is to prepare. There’s no need to make breadcrumbs or fuss over multiple ingredients; everything comes together in one bowl. The use of foil to line the pan makes cleanup a breeze, which is a big win in my book. I often make this Stove Top Stuffing Meatloaf Recipe for family gatherings or casual dinners because it’s a crowd-pleaser that I can count on. It’s a stand-out because it feels classic and homey, yet fresh and exciting all at once.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, making the meatloaf juicy, flavorful, and beautifully textured. The combination is simple but perfectly balanced, creating a dish that feels thoughtfully assembled without complicated steps.
- Ground beef (2 pounds): I use an 85/15 ratio for the best flavor and just enough fat to keep it moist and tender.
- Stove Top Stuffing, Savory Herbs (6 ounces): This adds that iconic herby flavor and a bit of crunch that sets this meatloaf apart.
- Ketchup (⅔ cup divided): Half is mixed into the meat for moisture and tang; the other half goes on top as a glaze to seal in flavor.
- Whole milk (½ cup): Adds moisture and richness, helping bind everything together smoothly.
- Water (⅓ cup): Helps the stuffing absorb and hydrate perfectly without drying out the meatloaf.
- Minced garlic (2 teaspoons): For a punch of savory depth that brings all the ingredients to life.
- Large eggs (2, slightly beaten): These give structure and help hold the meatloaf together without becoming dense.
Directions
Step 1: Preheat your oven to 350°F. This ensures it’s ready when your meatloaf mixture is prepared and helps cook the meatloaf evenly.
Step 2: Tear a large piece of heavy-duty aluminum foil and fold it lengthwise so it matches the length of your 9×13 baking dish, with enough overhang to lift the meatloaf out after baking. I find this step super helpful for easy removal and minimal mess.
Step 3: In a large mixing bowl, add the ground beef, the entire box of Stove Top Stuffing, ⅓ cup of ketchup, whole milk, water, minced garlic, and the slightly beaten eggs.
Step 4: Mix all the ingredients thoroughly using a large spoon or, my favorite, clean hands wearing nitrile gloves to keep it hygienic and make mixing easier. Combine until everything is evenly incorporated but avoid overworking the meat.
Step 5: Transfer the mixture into your foil-lined baking dish, shaping it gently into a loaf. I like to keep it neat and slightly compact for even cooking.
Step 6: Place the meatloaf in the oven and bake uncovered for 40 minutes. This initial bake lets it set and start browning.
Step 7: After 40 minutes, take it out and spread the remaining ⅓ cup of ketchup evenly over the top, avoiding the edges so the glaze doesn’t drip down and slide off during baking.
Step 8: Return the meatloaf to the oven and bake for an additional 20 minutes, or until the internal temperature reaches 160°F. I always use a meat thermometer to be sure it’s perfectly cooked.
Step 9: Let the meatloaf rest for about 5 minutes before slicing. This resting time allows juices to redistribute, making each slice juicy and tender.
Servings and Timing
This Stove Top Stuffing Meatloaf Recipe makes about 10 hearty servings, perfect for feeding a family or having leftovers. The prep time is roughly 15 minutes, which is incredibly manageable. Baking takes 60 minutes total—40 minutes initially, plus 20 minutes after adding the glaze—giving a total of about 1 hour and 15 minutes from start to finish. Don’t forget to add 5 minutes of resting time before slicing; those extra minutes make a big difference in flavor and texture.
How to Serve This Stove Top Stuffing Meatloaf Recipe
When it comes to serving, I like to keep things simple and classic to highlight the hearty flavors. Mashed potatoes or creamy polenta are my go-to sides because their softness balances the texture of the meatloaf beautifully. Roasted vegetables like carrots, Brussels sprouts, or green beans add a nice touch of color and freshness on the plate. I usually garnish the sliced meatloaf with a sprinkle of fresh parsley or thyme leaves to add brightness and a pop of green.
If I’m hosting a dinner, I enjoy pairing this meatloaf with a glass of medium-bodied red wine like a Merlot or Zinfandel because the fruity notes complement the savory meat and herbs. For non-drinkers, a sparkling apple cider or iced tea with lemon works wonderfully, lending a refreshing counterpoint. I recommend serving the meatloaf warm so that the glaze is nice and glossy and the meat remains juicy—though it also tastes great served at room temperature for casual gatherings or packed lunches.
For portioning, I slice it into fairly thick pieces, about 1 to 1 ½ inches thick, to keep each serving satisfying without being too heavy. I like plating each portion with a generous scoop of sides and a drizzle of any pan juices that may have pooled during resting. This Stove Top Stuffing Meatloaf feels cozy enough for holidays but quick enough for busy weeknights, making it seriously versatile.
Variations
One of the things I love about this recipe is how easy it is to customize. If you’re not a fan of ground beef, try substituting half the beef with ground pork or turkey for a slightly different flavor and lighter texture. For a gluten-free version, you can find gluten-free Stove Top stuffing or use gluten-free breadcrumbs with similar seasoning. Just be sure to check other ingredient labels like ketchup to ensure they’re gluten-free too.
If you enjoy a bit more spice or want to mix up the taste, adding chopped bell peppers, diced onions, or even a little shredded cheese inside the meatloaf before baking gives it a nice twist. For those who want a smoky kick, I sometimes add a teaspoon of smoked paprika or swap the ketchup glaze for a barbecue sauce glaze to deepen the flavor profile. You could also try cooking the meatloaf in a cast-iron skillet on the stove top first to brown the sides before baking for extra crustiness.
For a vegan or vegetarian adaptation, this recipe would need a complete rework, but I imagine a lentil and mushroom loaf using seasoned gluten-free stuffing could capture some of that great texture. While I haven’t tried it myself, I’m curious about experimenting with plant-based grounds and vegetable broth to replace the meat and milk components. The stove top seasoning would still bring a lot of flavor in that case.
Storage and Reheating
Storing Leftovers
After enjoying your meatloaf, you’ll want to store leftovers properly to maintain freshness. I recommend transferring any uneaten pieces into an airtight container or wrapping them tightly with plastic wrap and then foil to prevent drying out. Once stored in the refrigerator, leftover meatloaf will keep well for about 3 to 4 days. This makes for an easy lunch or quick dinner option later in the week.
Freezing
This Stove Top Stuffing Meatloaf Recipe freezes beautifully if you want to make it ahead or save portions for later. To freeze, wrap the cooled meatloaf tightly in plastic wrap followed by a layer of aluminum foil, or place portions in freezer-safe containers or bags. Labeling the date is helpful, and it should keep well in the freezer for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge for best results.
Reheating
To reheat, I prefer using the oven set at 325°F. Cover the meatloaf loosely with foil to keep moisture in and heat for about 15 to 20 minutes depending on portion size, until warmed through. You can also reheat slices in the microwave, but be careful not to overcook as this tends to dry the meat out. To restore some juiciness, a quick brush of ketchup or a splash of broth before reheating does wonders. Avoid high heat or extended reheating times to keep the meatloaf tender and flavorful.
FAQs
Can I use a different type of stuffing for this meatloaf?
Absolutely! While I love using the Savory Herbs variety of Stove Top stuffing for its balanced flavor, you can experiment with other flavors like chicken or cornbread stuffing. Just keep in mind the seasoning differences, and you might want to adjust other spices accordingly.
Is it necessary to use ketchup in the meatloaf and as a glaze?
Ketchup adds moisture, tanginess, and a delicious glaze that caramelizes nicely in the oven. You can swap it out for barbecue sauce, tomato sauce, or even a mix of mustard and honey if you want a different flavor profile. Both inside and on top, it helps keep the meatloaf juicy and flavorful.
Can I make this meatloaf ahead of time?
Definitely! You can assemble the meatloaf up to a day in advance, keep it covered in the fridge, then bake it fresh when you’re ready. This saves time and lets the flavors meld a bit before cooking. Just add the glaze and bake as usual.
How can I tell when the meatloaf is done?
The best way is to use a meat thermometer and look for an internal temperature of 160°F. This ensures the beef is fully cooked but still juicy. If you don’t have a thermometer, cut into the center and check that juices run clear and there’s no pink remaining.
Can I add vegetables to the meatloaf mixture?
Yes! Finely diced onions, bell peppers, or grated carrots can add sweetness and moisture. Just be careful not to add too much, or the meatloaf might become loose and harder to shape. I recommend sautéing raw veggies first to remove excess moisture.
Conclusion
I truly hope you give this Stove Top Stuffing Meatloaf Recipe a try soon because it’s one of those dishes that feels like a warm hug on a plate. It’s easy to prepare, packed with flavor, and perfect for sharing with people you love. Whether you’re cooking for a big family gathering or a cozy dinner at home, this recipe never fails to impress and satisfy. Happy cooking!
