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Stove Top Stuffing Meatloaf

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This stove top, stuffing meatloaf recipe is a delicious and easy-to-make twist on a classic comfort food. This recipe uses a boxed stuffing mix as a shortcut to add flavor and texture to the meatloaf. The stuffing mix is combined with ground beef, eggs, and milk to create the perfectly flavored moist meatloaf that the family will love!

This recipe is one of my family’s favorites because of the flavor and how quickly it is to make. With just six inexpensive ingredients, you’ll have dinner on the table in no time!

We love changing up our meatloaf flavors because it’s so easy to do. You’ll have to try our delicious recipes including Italian meatloaf, spicy taco meatloaf, and brown gravy meatloaf.

Close up of stove top stuffing meatloaf with box of meatloaf in background.

Meatloaf With Stove Top Stuffing

This meatloaf is pretty easy to make. To save time you can prep the meatloaf and freeze it uncooked in advance. The secret to this easy meatloaf recipe is to chop the onion very small and mix all ingredients well.

  • LOADED WITH FLAVOR – There is some incredible flavor in this meatloaf, all thanks to the stove top stuffing mix.
  • CHEAP TO MAKE – All of these ingredients are easy to find at the grocery store. Consider using a beef/pork blend which is inexpensive.
  • FAMILY FAVORITE – This will easily become a family favorite recipe because it’s simple, easy and delicious.

Serve this delicious stuffing meatloaf recipe for an easy weeknight dinner with mashed potatoes and green side beans or leftovers in a meatloaf sandwich. For a fun twist, try making mini meatloaves in a muffin tin. This is a great option for portion control and can be served as an appetizer or main dish.

Recipe ingredients including box of stove top stuffing, raw ground beef on plate, and bowls with eggs, ketchup, chopped onion and milk.

Recipe Ingredients

For the best meatloaf that is moist on the inside and crispy on the outside, you will need lean ground beef, breadcrumbs, eggs, and milk. These will all help to hold the meatloaf together. Every other ingredient adds flavor including sauces, spices, and cheese.

Here’s an overview of the ingredients you’ll need. The full recipe details are in the recipe card at the bottom of this post:

GROUND BEEF – This meatloaf recipe uses 1 1/2 lbs of lean ground beef or add ground beef/pork blend. I recommend lean beef (not extra lean beef) because a bit of fat content helps to hold the meatloaf together.

STOVE TOP STUFFING – Many traditional meatloaf recipes require bread crumbs. This meatloaf recipe uses 1 packet of stovetop stuffing as top stuffing in replacement. The seasonings in the stovetop stuffing will add wonderful flavor!

CHOPPED ONION – 1 cup of finely chopped onion. A key tip to success is to dice the onion into small pieces. If you leave the chunks bigger, they will create larger spaces which can cause the whole meatloaf mixture to fall apart.

EGGS – Two eggs are an important ingredient in the best meatloaf-ever recipes. They add moisture and act like glue to hold the very best meatloaf together.

MILK – ⅓ cup of Milk is also important because the bread crumbs soak up the milk for needed moisture. This results in the perfect yummy meatloaf texture. If you don’t want to use meatloaf you can swap it with beef broth, plant-based milk, or even water.

KETCHUP – ¾ cup of ketchup makes a classic meatloaf sauce. You can also add 1 tsp of garlic powder, 1 tsp onion powder, 2 Tbsp of brown sugar, salt, and pepper for more flavor. Consider adding bbq sauce for a smoky taste.

WHITE VINEGAR – 1 Tbsp of white vinegar is added to the ketchup for the right sauce consistency.

Helpful Tip: An easy way to save money on ground beef is to cut it with canned lentils. I use this same method with my budget-friendly meatballs recipe.

Variations

  • Stove Top Substitutions – Stove top stuffing is the whole point of this recipe and is required for the right flavor. However, you can swap it with bread crumbs, rolled oats, crushed Ritz crackers, tortilla chips, gluten-free bread, or even cooked quinoa. If you want your meatloaf to be entirely without breadcrumbs, see my recipe here.
  • Milk Substitutions – Swap out milk for beef broth, water, or plant-based milk.
  • Ground Beef Substitutions – I used a ground pork/beef mixture for this recipe because it’s cheaper and tastes just as amazing. Or swap out with ground chicken, ground pork or ground turkey. Also, you can even make a salmon loaf using canned salmon!
  • Add More Vegetables – Try 1 cup adding frozen peas, corn or carrots for more flavor and texture.
  • Change The Sauce – Swap out the ketchup glaze for bbq sauce or brown gravy mix.
Four images showing steps to make recipe. First is steel bowl with meatloaf ingredients dumped in. Second is cooked meatloaf without topping. Third is cooked meatloaf with ketchup topping spread on. Fourth is sliced meatloaf on a plate.

How To Make Stove Top Stuffing Meatloaf

Here is how to make stove top stuffing meatloaf with full detailed instructions in the recipe card at the bottom.

  1. PREP – Preheat the oven to 350°F and place aluminum foil over a baking sheet. Set aside.
  2. MIX – Add lean ground beef, the contents of the stove top stuffing mix, finely chopped onion, eggs and milk to a large mixing bowl. Mix together evenly and thoroughly.
  3. SHAPE – Make a loaf shape by forming the meat mixture with your hands or by packing it into a greased loaf pan and then flipping it onto the baking sheet. Remove the loaf pan leaving the ground beef in a loaf shape on the baking sheet.
  4. BAKE – Bake uncovered and without the sauce for 40 minutes.
  5. SAUCE – While the meatloaf is cooking, mix together the ketchup and white vinegar. Remove the meatloaf from the oven, then spread the ketchup mix around the top and sides. Bake uncovered for another 10 minutes or until fully cooked inside.
  6. SERVE – Once cooked, Let the meatloaf sit for 10 minutes. This allows the juices inside to evenly distribute. Slice and serve.

Helpful Tip: Make two meatloaves at the same time on one baking sheet. Cook at the same temperature for the same amount of time. Let it cool completely before storing in the fridge or freezer.

Storing Leftovers

Leftover meatloaf tastes just as great as fresh. Here’s how to store leftover meatloaf for the best results:

  • REFRIGERATE – Allow the baked meatloaf to cool fully before placing it in an airtight container or plastic wrap. You can keep this in your fridge for about 4-5 days.
  • MICROWAVE – Reheat in the microwave for 1-2 minutes until warmed through.
  • FREEZE – This meatloaf can be frozen! Consider making two and freezing one for later. I prefer to wrap it in foil and then place it in a large freezer bag. Remove as much air as possible and freeze for up to 6 months.
  • REHEAT FROM FROZEN – Frozen meatloaf can be added straight to the oven while wrapped in foil. Bake at 350°F for 30-40 minutes, or until it’s heated through. Spread fresh ketchup sauce topping in the last 10 minutes before serving.

Important Tip: The sauce topping will stick to the foil once you wrap the meatloaf for freezing. Skip the sauce and add it in the last 10 minutes of reheating right before you serve.

Use up those leftovers to make sandwiches, add to soups or stews, or even make a meatloaf hash for breakfast. Here are a few suggestions:

Stove top stuffing meatloaf on a white plate with box of stove top stuffing and bunch of parsley beside it.

Recipe Tips

  • Cook on a baking sheet – You’ll get crispy sides versus a soggy meatloaf that’s cooked in a loaf pan.
  • Dice Onion Small – Large chunks will prevent the loaf from sticking together. Dice that onion small for the best results.
  • Use lean ground beef – Lean ground beef has the perfect fat content (extra lean doesn’t) and will produce a moist and tender meatloaf. I don’t recommend using extra lean ground beef.
  • Mix Evenly – The ground beef must be coated evenly with bread crumbs, eggs and milk in order for the loaf to stick together properly.
  • Use a meat thermometer – A meat thermometer is the easiest way to tell when meatloaf is done. The internal temperature should reach 160°F.
  • Add sauce and toppings at the end – Spread the sauce in the last 10 minutes. This will keep it fresh. If you add it too soon the sauce will bake into the meatloaf and dry out.
  • Let cooked meatloaf rest – Let the internal juices distribute evenly. Wait 10 minutes and then slice for the best results.
  • Batch Cook: You can bake two meatloaf flavors at the same time on one baking sheet! These can be cooked for the same time and temperature as one. If you make two, consider letting it cool and then freezing it for a future meal.

What To Serve With

Frequently Asked Questions

Can I use a different flavor of stuffing mix?

Yes, you can use any flavor you’d like. This will obviously change the flavor of the meatloaf as each stuffing box uses different herbs and spices.

Is it better to cook at 350°F or 375°F?

I recommend 350°F to prevent the meatloaf from drying out as it cooks.

How do you know when meatloaf is cooked?

You can use a meat thermometer and poke it into the middle of the loaf. The temperature will reach 160°F internally once it’s cooked. Also, the ground beef will be brown and no longer pink once you slice it.

Should You Use A Loaf Pan Or Baking Sheet?

Although many people are used to baking meatloaf in loaf pans, this can actually cause the meatloaf to steam which will create that wet soggy meatloaf you may remember as a kid.
If you bake it on a baking sheet or even a large baking dish with enough room around the meatloaf, this will allow the sides to become crispy and even caramelize.

Slices of meatloaf on a plate with a fork and box of stove top stuffing and bunch of parsley beside it.

This stove top stuffing meatloaf recipe is the perfect dinner to put together for a quick weeknight meal. With only 7 ingredients that are readily available at your grocery store, and also cheap, you’ll love this convenient recipe to feed your family.

More Easy Dinner Recipes

Stove top stuffing meatloaf with box of stove top and parsley in the background.

Stove Top Stuffing Meatloaf

This recipe uses a boxed stuffing mix as a shortcut to add flavor and texture to the meatloaf. The stuffing mix is combined with ground beef, eggs, and milk to create the perfectly flavored moist meatloaf!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8 servings

Ingredients

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 the lean ground beef, stove top stuffing mix, finely chopped onion, eggs, and milk to a large bowl and mix ingredients together.
    Two images of a steel bowl, first with meatloaf ingredients dumped in. Second with meatloaf ingredients mixed together.
  • Lightly spray a loaf pan with non stick spray and pack in the ground beef stuffing mixture. Flip the loaf pan and place it on to the baking sheet. Alternatively, you can add the mixture straight to the pan and form it into a loaf shape with your hands.
    Two images, first is a loaf pan with ground beef mixture, second is ground beef mixture on a baking sheet in loaf shape.
  • Bake uncovered and without the sauce for 40 minutes.
    Two images of a meatloaf on a baking sheet. First with cooked meatloaf without sauce. Second with sauce on top of meatloaf.
  • While meatloaf is baking, mix together the sauce ingredients, ketchup and white vinegar. Once meatloaf has cooked 40 mins, top meatloaf with the ketchup glaze. Place back in oven and bake another 10 minutes, or until fully cooked and beef is no longer pink inside.
  • Remove from the oven and let meatloaf rest for 10 minutes before slicing and serving.

Recipe Notes:

  • Cook on a baking sheet – You’ll get crispy sides versus a soggy meatloaf that’s cooked in a loaf pan.
  • Dice Onion Small – Large chunks will prevent the loaf from sticking together. Dice that onion small for the best results.
  • Use lean ground beef – Lean ground beef has the perfect fat content (extra lean doesn’t) and will produce a moist and tender meatloaf. I don’t recommend using extra lean ground beef.
  • Mix Evenly – The ground beef must be coated evenly with bread crumbs, eggs, and milk in order for the loaf to stick together properly.
  • Use a meat thermometer – A meat thermometer is the easiest way to tell when meatloaf is done. The internal temperature should reach 160°F.
  • Add sauce and toppings at the end – Spread the sauce in the last 10 minutes. This will keep it fresh. If you add it too soon the sauce will bake into the meatloaf and dry out.
  • Let cooked meatloaf rest – Let the internal juices distribute evenly. Wait 10 minutes and then slice for the best results.

Nutrition

Calories: 170kcal | Carbohydrates: 9g | Protein: 20g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 95mg | Sodium: 282mg | Potassium: 417mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 192IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 2mg

The nutritional information provided is an estimate and is per serving.

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Recipe Rating




Morgan

Saturday 8th of July 2023

That was delicious! Thank you for the great recipe. I used ground turkey and I added a hot pepper mix. Truly, it was perfect.