Introduction
Have you ever wondered how to make meatloaf that’s consistently moist and flavorful without spending hours in the kitchen? This meatloaf recipe using Stove Top stuffing is my answer to busy weeknight dinners when I want to serve something comforting but don’t have all day to cook.
Let me tell you, I tried this recipe 7 times before getting it perfect! The stuffing mix adds incredible flavor while keeping the texture just right – not too dense, not too crumbly.
Table of Contents
Ingredients List
For this meatloaf recipe using Stove Top stuffing, you’ll need:
- 2 pounds of ground beef (I use 85/15 lean-to-fat ratio from the butcher at Wilson’s Market near my house)
- 1 box (6 oz) Stove Top stuffing mix, any flavor (I prefer the savory herbs variety for the earthy, warm aromas that fill the kitchen when mixed with the meat)
- 2 large eggs (from my neighbor’s chickens when I can get them – the rich orange yolks add amazing color!)
- 1 cup water
- 1 medium onion, finely diced (sweet Vidalia onions are my go-to)
- 1 medium green bell pepper, finely diced (I grow these in my backyard garden during summer months)
- 2 cloves garlic, minced (Trust me, fresh is worth the extra minute of peeling)
- 1/3 cup ketchup, plus extra for topping
- 2 tablespoons Worcestershire sauce (I discovered this bottle in my mother-in-law’s pantry and now can’t make meatloaf without it)
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
For the glaze:
- 1/2 cup ketchup
- 2 tablespoons brown sugar (I use the dark variety for a deeper molasses flavor)
- 1 tablespoon yellow mustard
- 1 teaspoon garlic powder
Potential substitutions:
- Ground turkey can replace beef for a lighter option (this became my go-to when my husband started watching his red meat intake)
- Gluten-free stuffing mix works perfectly if you have sensitivity (my niece has celiac, and this swap made her so happy to enjoy family dinner again)
- Bell pepper can be swapped for grated carrots or zucchini to sneak in extra veggies (a trick I use when my kids go through their “no vegetables” phases)
Timing
Preparation Time: 15 minutes (I usually chop all my veggies while helping my daughter with homework at the kitchen island)
Cooking Time: 1 hour (perfect for jumping on a quick video call or helping with evening chores)
Total Time: 1 hour 15 minutes
This meatloaf recipe using Stove Top stuffing is my Thursday night savior when basketball practice runs late and everyone walks through the door starving. I can prep it before pick-up time, pop it in the oven, and dinner’s ready when we all get home. If you’re really pressed for time, you can even prepare the meatloaf mixture the night before and keep it covered in the refrigerator until you’re ready to bake.
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Preheat your oven to 350°F. In a small bowl, combine the Stove Top stuffing mix with 1 cup of water. Let it sit for about 5 minutes until the water is absorbed and the stuffing is softened.
The first time I made this recipe, I skipped this soaking step and ended up with dry patches of stuffing throughout my meatloaf. Taking these few minutes to properly hydrate the stuffing makes all the difference in the final texture!
Step 2: Dice Your Vegetables
Finely dice the onion and green pepper. The key word here is “finely” – I learned the hard way that large chunks of vegetables can make the meatloaf fall apart when slicing. My youngest son is also a vegetable detective, so the smaller I can make them, the less likely he is to pick them out!
Mince the garlic cloves as well. I use the side of my knife to crush them first, which makes the peels slip right off and releases all those amazing aromatic oils.
Step 3: Mix Your Meatloaf
In a large mixing bowl, combine the ground beef, hydrated stuffing mix, eggs, diced vegetables, garlic, ketchup, Worcestershire sauce, and seasonings.
Trust me on this – put away the spoon and mix with your hands! I know it feels messy, but you’ll get a much better texture without overmixing. When I use a spoon, I tend to stir too much, which makes the meatloaf tough. Just wash your hands well before and after, and you’ll be fine.
Mix until just combined – you should still see some texture in the mixture, not a paste.
Step 4: Shape Your Meatloaf
Line a baking sheet with foil or parchment paper (this cleanup tip will save you scrubbing later – something I learned after way too many stuck-on meatloaf pans).
Shape the meat mixture into a loaf shape about 9 inches long and 5 inches wide on the lined baking sheet. I prefer the free-form method rather than using a loaf pan because it allows more surface area for that delicious glaze and helps the fat render away from the meat.
Step 5: Prepare and Apply the Glaze
In a small bowl, mix together the glaze ingredients: ketchup, brown sugar, mustard, and garlic powder.
Spread this mixture evenly over the top and sides of your meatloaf. The first time I made this, I only put glaze on the top, but my family raved when I started covering the sides too – those end pieces with extra glaze are now the most fought-over at our dinner table!
Step 6: Bake to Perfection
Bake your meatloaf in the preheated oven for about 1 hour, or until the internal temperature reaches 160°F when tested with a meat thermometer.
I learned from a disastrous early attempt that guessing on the cooking time just doesn’t work – investing in a simple meat thermometer was a game-changer for my kitchen confidence!
Let the meatloaf rest for 10 minutes before slicing. I know it’s tempting to cut right in when that amazing aroma fills your kitchen, but this resting time allows the juices to redistribute and results in moist, perfect slices.
Nutritional Information
As a blogger who cares about balanced nutrition, I always try to provide accurate information while keeping things realistic. Let’s be honest – meatloaf is comfort food, not health food, but it can absolutely be part of a balanced diet!
Per serving (based on 8 servings per meatloaf):
- Calories: Approximately 350
- Protein: 25g
- Carbohydrates: 18g
- Fat: 19g
- Fiber: 1g
- Sodium: 680mg
Healthier Alternatives for the Recipe
While this classic meatloaf recipe using Stove Top stuffing is already a family favorite, here are some modifications I’ve tested that maintain the flavor while making it a bit more nutritious:
- Swap half the ground beef for ground turkey or chicken. When my husband’s doctor suggested lowering his red meat intake, I started making this switch, and honestly, no one even noticed the difference!
- Add 1 cup of finely chopped mushrooms to the mixture. They blend perfectly with the meat, add moisture, and boost nutrition. My mushroom-hating son has never spotted them!
- Use the whole wheat variety of Stove Top stuffing for added fiber. I discovered this option during my oldest daughter’s “healthy eating phase” in high school, and now I actually prefer the nuttier flavor it adds.
- Replace the ketchup in the mixture with tomato paste mixed with a splash of apple cider vinegar and a teaspoon of honey for less sugar. This was a tip from my neighbor who’s watching her sugar intake, and it works beautifully.
- Add 1/2 cup of grated zucchini or carrots to the mixture. During summer when my garden is overflowing with zucchini, this becomes my favorite way to incorporate extra vegetables that the kids don’t even detect!
Serving Suggestions
This meatloaf recipe using Stove Top stuffing is wonderfully versatile when it comes to side dishes. Here are some of my family’s favorite pairings:
- Creamy mashed potatoes – a classic combination that never fails to please. Every Sunday during fall, this is what you’ll find on our family dinner table.
- Roasted green beans with a sprinkle of parmesan cheese. The slight crunch complements the tenderness of the meatloaf perfectly. This was the side dish I served when my in-laws came to dinner for the first time, and my mother-in-law actually asked for the recipe!
- A crisp garden salad with a light vinaigrette. When the weather gets warmer, this refreshing side balances the heartiness of the meatloaf. I like to use whatever greens are coming up in my small backyard garden.
- Buttered corn on the cob in summer or corn casserole in winter. My kids virtually lick their plates clean when I serve this combo at our monthly family game nights.
- Dinner rolls with honey butter – my daughter Lily’s absolute favorite addition to meatloaf night. She’s been my little kitchen helper making these rolls since she could stand on a stool at the counter.
Common Mistakes to Avoid
Through my many years of making this meatloaf recipe using Stove Top stuffing (and occasionally failing spectacularly), I’ve identified these common pitfalls:
- Overmixing the meat mixture. The first time I made this for my in-laws, I was so nervous that I mixed it until it was practically paste. The result? A brick-like meatloaf that we still laugh about today! Mix just until combined to keep the texture light.
- Not soaking the stuffing properly. I once tried to rush through this step when unexpected company arrived, and ended up with dry, crunchy spots throughout my meatloaf. Those 5 minutes of soaking time are non-negotiable!
- Using lean meat only. I went through a super-healthy phase where I insisted on using 95% lean ground beef – big mistake! The meatloaf was dry and crumbly. The fat is necessary for moisture and flavor, so stick with 85/15 for the best results.
- Skipping the resting time. My family has learned to protect the just-out-of-the-oven meatloaf from me because I’m notorious for wanting to slice it immediately. But those 10 minutes of resting prevent all the juices from running out, leaving you with a moist final product.
- Not checking the internal temperature. Visual cues can be deceiving! I once served pink-centered meatloaf at a dinner party because I went by cooking time alone. Now I always use a meat thermometer to ensure it reaches 160°F.
Storing Tips for the Recipe
One of the best things about this meatloaf recipe using Stove Top stuffing is that it makes amazing leftovers! Here’s how I handle the extras:
- Refrigerating: Cool the meatloaf completely, then wrap tightly in plastic wrap or store in an airtight container. It will keep beautifully for up to 4 days. On Sundays, I often make a double batch specifically for weekday lunches.
- Freezing: Slice the cooled meatloaf and wrap individual portions in plastic wrap, then aluminum foil, before placing in a freezer bag. Label with the date (I learned this the hard way after playing “freezer mystery meat” one too many times). These portions will keep for up to 3 months.
- Make-ahead: You can prepare the entire meatloaf mixture and shape it up to 24 hours before baking. Just cover with plastic wrap and refrigerate. This is my secret weapon for dinner parties – I do all the prep while my kids are at school, then just pop it in the oven when guests arrive.
- Leftover ideas: Meatloaf sandwiches with a smear of mayo and some lettuce on toasted bread is my husband’s favorite work lunch. You can also crumble leftover meatloaf into pasta sauce, use it as a pizza topping, or add it to scrambled eggs for a hearty breakfast.
Every Thursday is my meal prep day, and this meatloaf is always on the rotation because of how well it stores and how versatile the leftovers are!
FAQs
Can I make this meatloaf recipe using Stove Top stuffing in advance?
Maria from Seattle recently asked me this, and the answer is absolutely yes! You can mix and shape the meatloaf up to 24 hours ahead of time, cover it tightly with plastic wrap, and refrigerate until you’re ready to bake. Just add about 10 minutes to the baking time if you’re cooking it straight from the refrigerator. I do this regularly before busy days when I know we’ll all be coming home hungry with no time to prep.
Can I freeze this meatloaf before cooking it?
Yes! After shaping your meatloaf, wrap it tightly in plastic wrap and then aluminum foil (the double layer prevents freezer burn). Freeze for up to 3 months. Thaw completely in the refrigerator before baking as directed. I wouldn’t recommend adding the glaze until you’re ready to bake.
What if I don’t have Stove Top stuffing? Can I use breadcrumbs instead?
Jack from Portland asked about this substitution. While you can use 1 cup of breadcrumbs mixed with 1 teaspoon of poultry seasoning, you’ll miss some of the flavors that make this recipe special. When my local store ran out of Stove Top during holiday shortages last year, I tried this method and while it was good, my family definitely noticed the difference!
Why does my meatloaf fall apart when slicing?
This is the most common question I get from blog readers! There are three likely culprits: not enough binding ingredients (try adding an extra egg), cutting the meatloaf while it’s too hot (always let it rest 10 minutes), or too many large vegetable pieces (dice them very finely). My neighbor Susan struggled with this until I showed her how small I dice my vegetables – almost to a mince!
Can I make this in a loaf pan instead of shaping it free-form?
Absolutely! I’ve made it both ways. If using a 9×5 inch loaf pan, you might need to extend the cooking time by about 10-15 minutes as the meatloaf will be thicker. I recommend using a meat thermometer to check for doneness (160°F). My mom always uses a loaf pan because she loves how it creates a more uniform shape for slicing.
Conclusion
This easy meatloaf recipe using Stove Top stuffing has saved countless weeknight dinners in my home. The stuffing mix creates perfect texture and flavor while cutting down on prep time. With simple ingredients, straightforward steps, and delicious results, it’s become a staple in my cooking rotation that pleases everyone at my table.