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This is absolutely one of the best, if not the best meatloaf recipe I’ve ever tried (let alone made!). Other than testing out new meatloaf recipes for you all to try, I’m not going to be making it any other way for my family on a regular basis now that I’ve perfected this – I’m confident you’ll agree once you try it. I also recommend using my homemade meatloaf seasoning with this and my meatloaf sauce for the top.
Why I Think You;ll Love This Recipe!
- This recipe has simple, affordable ingredients and is very easy to make
- It really is a family-pleaser, kids and adults alike will love it
- The meatloaf sauce on top of this meatloaf is the best I have ever made!
Stove Top Stuffing Meatloaf
When I first heard of this recipe, I knew right away that combining Stove Top with with meatloaf was a great way to add some extra flavor and texture to something I am already very fond of – and knew that I needed a fantastic sauce to smother all over the top as well.
You Can Make Homemade Stove Top Stuffing Too!
We tend to make stove top stuffing whenever my mom isn’t feeling like making her Homemade Stove Top Stuffing. If you are a stuffing fan, you absolutely need to try her recipe, it blows away the boxed stuff!
How to Make Stove Top Stuffing Meat Loaf
This is an easy meatloaf recipe to make, so don’t be intimidated. Once you’ve done it this way, you will never go back. Here’s how to get started.
- Preheat your oven and spray a baking pan/cookie sheet with non-stick cooking spray. You will not be using a traditional loaf pan for this recipe. Trust me, it’s better this way.
- Mix the stuffing mix, ground beef, ketchup, garlic, salt, and pepper together.
- Whisk together the eggs, milk, and Worcestershire sauce until well combined, then pour over the meat mixture.
- Transfer to a baking sheet and then form it into a loaf with your hands. Be sure not to overwork the meat, if you can.
- Combine the meatloaf sauce ingredients together and brush the meatloaf evenly with the sauce (see below for a picture).
- Bake per the recipe card directions below.
Karlynn’s Tip for the Best Meatloaf
Don’t use a loaf pan! This is best baked on a flat pan as the stuffing holds this meatloaf together in a loaf shape perfectly and the fat drains away nicely. I know it may seem counter-intuitive but I promise, it’s better this way.
Make Sure You Don’t Overcook This
Meatloaf can dry out if you overbake it and that’s definitely not something that you want to happen after you’ve gone to all the time and effort of making a meatloaf from scratch! Use an instant-read thermometer and as soon as the meatloaf is at 165°F in the middle when tested, the meatloaf is done! Remove and let sit for a few minutes before serving.
More Delicious Meatloaf Recipes
I stand by my statement that this is hands-down the best meatloaf I’ve ever made or tried. I will not be making it any other way going forward, it’s just too good. The sauce is the perfect addition without being overpowering. I hope you enjoy it!
Happy Cooking!
Karlynn
Stove Top Stuffing Meatloaf
- Prep Time
- 15 minutes
- Cook Time
- 1 hour
- Course
- Main Course
- Cuisine
- American
- Servings
- 8 slices
- Calories
- 225
- Equipment
- baking sheet
- Author
- Karlynn Johnston
Ingredients
- 2 pounds lean ground beef
- one 6 oz Stove Top Stuffing
- ¼ cup ketchup
- 1 tablespoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup milk
- 2 large eggs
- 1 teaspoon Worcestershire sauce
- 1 batch meatloaf sauce
Optional
- 1 teaspoon meatloaf seasoning
Instructions
- Preheat the oven to 350°F. Spray a rimmed baking pan with non-stick cooking spray and set aside.
- In a large mixing bowl, add the stuffing mix, ground beef, ketchup, garlic, salt and pepper. If you want more flavor, add in a teaspoon of meatloaf seasoning.
- Whisk the eggs, milk and Worcestershire sauce together until well combined then pour over the meat mixture. Use your hands to mix the ingredients together until well combined.
- Transfer the meat to the baking dish and shape the meat into a loaf.
- Combine the meatloaf sauce ingredients together until combined. Brush the meatloaf evenly with the sauce.
- Bake at 350°F for 50-60 minutes or until the meatloaf has at least a 165 °F internal temperature.
- Cool for 10 minutes on the pan then slice and serve.
Recipe Notes
- This is best baked on a flat pan as the stuffing holds this meatloaf together in a loaf shape perfectly and the fat drains away nicely.
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Melany says
This is delicious!! My husband is a picky eater and he loves it!!
Claudia Wittenberg says
Can you freeze this? Looking for some great freezer recipes to make for son and wife and family who just moved.
Bill says
I don’t know why you always use “Stove Top” stuffing when Pepperidge Farm has more flavor.
Karlynn Johnston says
Hi Bill, you can totally use your favourite stuffing mix instead of Stove Top in this recipe as long as it’s the same amount- but I live on the Canadian Prairies, so I don’t get Pepperidge stuffing mix here.
Deborah says
I’ve been using Stovetop stuffing for years. I always crush it up so there’s not such big pieces, just our preference, and I try to find the stuffing with sage, as sage is the seasoning i remember my mom putting in the meatloaf.
Doris says
I’m anxious to try this recipe but I have a question. Do I prepare the stuffing as instructed on the box before mixing with the meat or add the contents in its dry form? Thanks.
Karlynn says
Just the ingredients in the box, dry! You use it like you would breadcrumbs!