This stove top stuffing meatloaf recipe is an easy-to-make twist on classic meatloaf.
Stove Top Stuffing Meatloaf
This recipe is so good! It's also received really great reviews! Boxed stove top stuffing is used as a shortcut that decreases time but creates wonderful flavor!
The stuffing is mixed with ground beef, eggs, onion, spices and milk. Add all the ingredients together, mix thoroughly, shape into a loaf and bake. Then make the zesty ketchup topping, and spread overtop and bake again. It's super easy and a great family-friendly recipe.
Recipe Ingredients
- 1 ½ lbs lean ground beef - or a ground beef/ ground pork blend
- 1 box stove top stuffing mix - any flavor will work
- 1 cup diced onion - chop as small as possible
- 2 eggs
- ⅓ cup milk
- ¾ cup ketchup
- 1 Tbsp white vinegar
How To Make Stove Top Stuffing Meatloaf
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat the oven to 350°F. Line a baking sheet with aluminum foil and lightly spray the foil with nonstick cooking spray (to prevent sticking).
STEP 2: Add 1 ½ lbs lean ground beef, 1 box stove top stuffing mix, 1 cup finely diced onion, 2 eggs, and ⅓ cup milk to a large bowl and mix together thoroughly. The egg and milk should be evenly coated with the ground beef.
STEP 3: Lightly spray a loaf pan with non-stick spray and pack in the ground beef mixture. Then flip the loaf pan to place the meatloaf on the baking sheet (without the loaf pan). Using a baking sheet creates a more crispy meatloaf crust.
STEP 4: Bake uncovered and without the sauce for 40 minutes.
STEP 5: While meatloaf is baking, make the sauce in a bowl by mixing ¾ cup ketchup and 1 Tbsp white vinegar. Once the meatloaf has cooked for 40 mins, remove from oven and top it with the ketchup glaze.
Place back in the oven and bake another 10-30 minutes, or until fully cooked and beef is no longer pink inside. A meat thermometer is the easiest way to tell when meatloaf is done. The internal temperature should reach 160°F.
STEP 6: Remove from the oven and let the meatloaf rest for 10 minutes before slicing and serving so that the internal juices distribute evenly.
Recipe Tips
- If you want a crispy outer shell, cook the meatloaf on a baking sheet and not in the loaf pan. However, a loaf pan is helpful to create the shape of the meatloaf which can then be transferred to baking sheet.
- Do not use extra lean ground beef. Lean ground beef has the perfect fat content and will produce a moist and tender meatloaf.
- Save money on ground beef by cutting it with canned lentils, or using a pork/beef mixture, it tastes just as amazing. Swap beef with ground chicken or ground turkey.
- The ground beef must be coated evenly with bread crumbs, eggs, and milk for the loaf to stick together properly.
- Large chunks of onion will prevent the loaf from sticking together so it's important to dice the onion small for best results.
- If you want to incorporate veggies, add 1 cup of frozen peas, corn, or carrots.
- Try BBQ sauce in place of ketchup and vinegar for a smoky taste.
- You can bake two meatloafs on one baking sheet at the same temperature for the same length of time as one.
How to store leftovers
- Refrigerate - Cooled meatloaf can be stored in the fridge for 4-5 days.
- Reheat Leftovers - Leftovers can be heated in the microwave for 1-2 minutes.
- Freeze - Consider doubling this recipe to make two meatloaf at the same time, and freeze one for later. First, wrap it in foil and then store in a large freezer bag. Remove as much air as possible from the bag and freeze for up to 6 months.
- Reheat from frozen - Frozen meatloaf wrapped in foil can be baked at 350°F for 30-40 minutes. Spread fresh ketchup sauce topping in the last 10 minutes before serving.
Stove Top Stuffing Meatloaf
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Ingredients
- 1 ½ lbs lean ground beef - or beef/pork blend
- 1 box stove top stuffing mix - any flavor will work
- 1 cup diced onion - chop as small as possible
- 2 eggs
- ⅓ cup milk
- ¾ cup ketchup
- 1 Tbsp white vinegar
Instructions
- Preheat the oven to 350°F. Line a baking sheet with aluminum foil and lightly spray the foil with nonstick cooking spray (to prevent sticking).
- Add 1 ½ lbs lean ground beef, 1 box stove top stuffing mix, 1 cup finely diced onion, 2 eggs, and ⅓ cup milk to a large bowl and mix together thoroughly. The egg and milk should be evenly coated with the ground beef.
- Lightly spray a loaf pan with non-stick spray and pack in the ground beef mixture. Then flip the loaf pan to place the meatloaf on the baking sheet (without the loaf pan). Using a baking sheet creates a more crispy meatloaf crust.
- Bake uncovered and without the sauce for 40 minutes.
- While meatloaf is baking, make the sauce in a bowl by mixing ¾ cup ketchup and 1 Tbsp white vinegar. Once the meatloaf has cooked for 40 mins, remove from oven and top it with the ketchup glaze.
- Place back in the oven and bake 10-30 minutes, or until fully cooked and beef is no longer pink inside. A meat thermometer is the easiest way to tell when meatloaf is done. The internal temperature should reach 160°F.
- Remove from the oven and let the meatloaf rest for 10 minutes before slicing and serving so that the internal juices distribute evenly.
Notes
- Refrigerate - Cooled meatloaf can be stored in the fridge for 4-5 days.
- Reheat Leftovers - Leftovers can be heated in the microwave for 1-2 minutes.
- Freeze - Consider doubling this recipe to make two meatloaves at the same time, and freeze one for later. First, wrap it in foil and then store in a large freezer bag. Remove as much air as possible from the bag and freeze for up to 6 months.
- Reheat from frozen - Frozen meatloaf wrapped in foil can be baked at 350°F for 30-40 minutes. Spread fresh ketchup sauce topping in the last 10 minutes before serving.
- Cooking time may vary - As some readers have noted, depending on your oven, you might need to add 10-20 extra minutes of baking time to reach
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
Laura says
Very good, only thing I did different was I lightly sauteed the onion in a bit of olive oil, let it cool, then added it to the meatloaf mixture.
ALU says
Not anywhere near safe internal temperature after the 50 minutes of cooking. So far, it's cooked an extra 20 minutes and wasn't ready yet. It smells really good though!
Andi says
Thanks for sharing how yours went. Mine took 50 mins but ovens can certainly vary. It's good to know that for some people it may take up to 20 extra minutes. I will add this note to the recipe. Thanks
Emily says
This is my go to recipe for meatloaf now! Comes out perfect everytime! Makes awesome meatloaf sandwiches the next day, if there is any leftover 😉
Angela says
Nutrition is off a good bit, but excited to try this!
Angela says
Added mushrooms and grated swiss cheese for mushroom swiss meat loaf. Very good.
Lyn says
Why does it show ketchup in the bowl with mixture for meatloaf but in instructions only uses ketchup in sauce to pour over? Does some ketchup get added to loaf?
Andi says
No it's just use for the sauce topping
Connie says
I thought I already wrote this. But it was not saved. This dish is great. I understand why you suggested making 2 and freeze 1 to cook later. It's a great recipe we had 3 slices left for a meatloaf sandwich.
Morgan says
That was delicious! Thank you for the great recipe. I used ground turkey and I added a hot pepper mix. Truly, it was perfect.
Rachel says
Delicious! I added spinach for a little more nutrition. I think next time I won't use the entire box of stuffing mix and maybe crush the bread cubes. Will definitely be making again!