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A sliced loaf of Stove Top Stuffing Meatloaf topped with a rich red sauce and fresh parsley on a white plate.
Maryam

Hearty Stove Top Stuffing Meatloaf

This comforting Stove Top Stuffing Meatloaf is a flavorful twist on a classic, combining seasoned ground beef with the savory herbs of stuffing mix for an incredibly moist and satisfying meal, topped with a tangy-sweet glaze.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf
  • 2 lbs ground beef lean (80/20 or 85/15)
  • 1 box Stove Top Stuffing Mix 6 oz, chicken or savory herb flavor
  • 1/2 cup milk
  • 2 large eggs lightly beaten
  • 1/2 cup onion finely diced
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
For the Glaze
  • 1/2 cup ketchup
  • 2 tbsp brown sugar packed
  • 1 tsp Dijon mustard

Equipment

  • Large Mixing Bowl
  • 9x5 inch Loaf Pan
  • Small Bowl
  • Wire Rack

Method
 

Prepare Oven & Loaf Pan
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan, or line it with parchment paper for easier removal.
Combine Meatloaf Ingredients
  1. In a large mixing bowl, combine the ground beef, dry Stove Top stuffing mix, milk, beaten eggs, finely diced onion, salt, and black pepper.
  2. Using your hands, gently mix all ingredients until just combined. Be careful not to overmix, as this can result in a tough meatloaf.
  3. Transfer the meat mixture into the prepared loaf pan. Gently press it down and shape it evenly into a loaf.
Prepare and Apply Glaze
  1. In a small bowl, whisk together the ketchup, brown sugar, and Dijon mustard until smooth.
  2. Spread about half of the prepared glaze evenly over the top of the meatloaf in the pan.
Bake the Meatloaf
  1. Bake for 45 minutes.
  2. Remove the meatloaf from the oven, spread the remaining glaze over the top, and return to the oven. Bake for an additional 15-20 minutes, or until the internal temperature reaches 160°F (71°C) with an instant-read thermometer.
Rest and Serve
  1. Carefully remove the meatloaf from the oven. Let it rest in the pan for 10 minutes before slicing and serving. This allows the juices to redistribute, ensuring a moist meatloaf.

Notes

For a firmer meatloaf, you can drain any excess fat from the pan halfway through baking, especially if using higher fat ground beef.
Feel free to add other finely chopped vegetables like bell peppers or grated carrots to the meatloaf mixture for added flavor and nutrition.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. It's delicious in sandwiches!