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Easy Stove Top Stuffing Meatloaf

This Easy Stove Top Stuffing Meatloaf uses stuffing mix instead of breadcrumbs for lots of extra flavor. It’s the perfect comfort food dinner for any day of the week!

Not only is it absolutely delicious (Stove Top stuffing is just sooo good), but it’s also one of the easiest meatloaves you’ll ever make!

Meatloaf so often gets a bad rap, but it’s really all about finding the right recipe. And when you do, it can be so good that you’ll go back for seconds and anxiously await the next time it comes up in your dinner rotation.

And this recipe, as far as I’m concerned, is the right one!

(Okay. Well, truthfully, it’s one of the right ones…because I do really love my Meatloaf Muffins too. But when I’m making a whole loaf, it’s always this meatloaf with Stove Top stuffing).

Now, this is not the exact same recipe that you’ll find on the back of the box. I’ve added a few more ingredients to make it even more tasty, and I make my own topping. I think it’s even better than the original!

The meatloaf comes together quickly and is ready to go into the oven in about 10 minutes, tops. While it’s cooking, you can mix together the sweet-and-tangy glaze and fix your side dishes.

Let it rest for 10 to 15 minutes after it comes out of the oven, and then gather everyone to sit down and enjoy your moist, tender, and super flavorful meatloaf!

all of the ingredients needed to make stove top stuffing meatloaf

Ingredients You Need

  • Cooking spray
  • Stove Top stuffing (I use Savory Herbs, but you can use any flavor you like)
  • Milk (or water)
  • Ground beef (80/20)
  • Dried minced onions
  • Egg
  • Ketchup
  • Worcestershire sauce
  • Garlic powder
  • Dijon mustard (or your favorite mustard)
  • Dark brown sugar (or light brown sugar)
  • Salt
  • Black pepper

Note: Ingredient amounts are in the recipe card at the bottom of the post.

Special Equipment Needed

  • Meat thermometer

How to Make Easy Stove Top Stuffing Meatloaf

1: Preheat the oven to 350°F.

2: In a large bowl, mix together the stuffing mix and milk (or water); let it sit for 5 minutes.

2 numbered images; number 1 is a graphic of an oven with text that says 350 degrees Fahrenheit, and number 2 is of stuffing mix and milk mixed together in a bowl with a spoon

3: Add the ground beef, dried minced onions, egg, ketchup, Worcestershire sauce, garlic powder, salt and pepper to the bowl with the stuffing mix. Mix gently just until everything is well-combined.

4: Place the meat mixture on a rimmed baking sheet that has been lined with aluminum foil and sprayed with cooking spray; form it into a loaf.

2 numbered images; number 3 is of the ground beef, egg and seasonings added to the bowl with the stuffing and being mixed together, and number 4 is of the shaped meatloaf on a baking sheet lined with foil

5: Bake for 30 minutes.

6: While the meatloaf is baking, mix together the ketchup, mustard and brown sugar in a small bowl to make the glaze.

2 numbered images; number 5 is a graphic of an oven with text that says 350 degrees Fahrenheit, and number 6 is of ketchup, mustard and brown sugar being mixed together in a bowl with a spoon

7: Remove the meatloaf from the oven and spread the glaze all over the top and sides of the loaf.

8: Return the meatloaf to the oven and bake until the internal temperature reaches 160°F, about an additional 20 to 30 minutes.

2 numbered images; number 7 is of the meatloaf on the baking sheet covered with glaze, and number 8 is a graphic of an oven with text that says 350 degrees Fahrenheit

9: Remove the meatloaf from the oven and let it rest for 10 to 15 minutes.

10: Slice and enjoy!

2 numbered images; number 9 is of the finished meatloaf on the baking sheet, and number 10 is of the meatloaf on a serving plate with half of it sliced and a serving for on the side with text that says enjoy

Note: This is just a brief overview of the steps. For the full printable recipe with ingredient amounts and detailed instructions, please go to the recipe card at the bottom of the post.

Recipe Tips & Tidbits

  • Since we’re only using half a box of stuffing mix, you’ll want to give the bag a good shake or pour the stuffing mix into a bowl and mix it to make sure the seasonings are evenly distributed before you divide it (they often settle on the bottom).
    • Save the other half for the next time you make this recipe.
    • If you don’t want to be left with a half package, you can double the recipe and make two meatloaves. You can freeze the second one for another time.
  • Be gentle when mixing and shaping the loaf. This will help ensure that your loaf is tender with a fluffier texture. Overmixing or compacting the meat = dense and tough meatloaf.
    • I use my clean hands to lightly toss the mixture with my fingers just until everything is nicely combined. A fork or spoon works too.
    • To make the loaf, I place the meat mixture on the prepared pan and then shape it with my hands, being careful to keep it somewhat on the looser side and to not compress it too much.
  • Try to keep the shape of the loaf rectangular so that it will cook more evenly (and so that all of the slices are about the same size). If you make an oval shape, the end slices can end up smaller and a little overcooked as compared to the center slices.
  • The foil is optional and is great for easy clean-up (and I’m all about that!). If you don’t want to use it, just spray your baking sheet to help prevent sticking.
  • Overcooking your meatloaf will make it dry. Use a meat thermometer to check the internal temperature at the center of the loaf, and take it out of the oven when it has reached 160°F.
  • Be sure to let the meatloaf rest for about 10 to 15 minutes before slicing. This allows it to set up a bit, and it also lets the juices redistribute throughout the loaf.
    • If you were to slice it immediately, the slices would likely fall apart, and a lot of those juices would end up on the cutting board rather than in your meatloaf.
a whole meatloaf on a white plate with a serving fork and knife on the side and a small bowl of parsley in the background

Substitutions & Variations

  • I use the Savory Herbs flavor of Stove Top Stuffing, but you can use any flavor you like.
  • Other brands of stuffing mix (such as a store brand or Pepperidge Farm) will also work in this recipe. If the stuffing is cubed or on the larger side, I suggest crushing it a bit to get smaller pieces.
  • Meatloaf mix (usually a combination of ground beef and pork, sometimes veal is also added) can be used instead of ground beef.
  • You can use ground turkey instead of beef. I recommend using an 85/15 variety for moisture. If you only have 93/7, consider adding a little extra milk or water so the meatloaf doesn’t end up dry.
    • For ground turkey, be sure to cook the meatloaf to an internal temperature of 165°F.
  • As written, this recipe makes a very generous amount of glaze (I love a lot of glaze!). You can make half the glaze if you don’t want as much.
  • Your favorite barbecue sauce would also make a fantastic glaze.
  • I prefer to shape and bake my meatloaf on a sheet pan because the grease drains away from the loaf rather than the loaf sitting in the grease, as happens with a loaf pan (unless you have one of those fancy meatloaf pans that drains the grease away).
    • You can use a loaf pan if you prefer. Since you will only be glazing the top of the meatloaf, you might want to consider only making half of the glaze.
4 slices of meatloaf on a white plate with the rest of the whole loaf on a plate in the background

Storing Leftovers, Reheating & Freezing

Storing Leftovers

Once cooled, store any leftover meatloaf in the refrigerator, covered or in an airtight container, for up to 3 to 4 days. Freeze for longer storage.

Reheating

I recommend reheating meatloaf in slices because it’s quicker than reheating a larger piece. My preferred method for reheating is in the oven.

Place the meatloaf slices in a baking dish. Add just a tablespoon or two of water or broth to the bottom of the dish for a little added moisture (optional). Cover with foil and bake in a 300°F oven just until heated through (be careful not to overcook, so your meatloaf isn’t dry).

You can also reheat the slices in the microwave. Place the slices on a microwave-safe plate and cover with a damp paper towel. Use a reduced power setting for more even heating.

Freezing Cooked Meatloaf

You can freeze cooked meatloaf whole or in slices. Either way, cool it to room temperature first.

For a whole loaf, wrap it in plastic wrap, then in aluminum foil, and place in a freezer bag. For slices, wrap each slice individually in plastic wrap, then in aluminum foil, place in a freezer bag and freeze. When wrapped properly, frozen meatloaf can last for up to 6 months, although I like to use it within 2 to 3 months for the best quality.

Thaw completely in the refrigerator and reheat as directed above.

Freezing Raw Meatloaf

If you want to make your meatloaf a freezer meal, freezing it raw will give you a higher-quality finished meatloaf because you’re not cooking it twice.

Just make sure that you use fresh ground meat that has not been previously frozen (raw meat that has been frozen and thawed should not be frozen again unless it has been cooked first).

Make and shape the loaf but don’t make the glaze. Wrap the loaf in plastic wrap, then in aluminum foil, place in a freezer bag and freeze. When wrapped properly, frozen meatloaf can last for up to 6 months, although I like to use it within 2 to 3 months for the best quality.

Thaw completely in the refrigerator. Place the thawed loaf on the prepared baking sheet and let it sit at room temperature for 30 minutes to take the chill off. Then bake and glaze as directed in the recipe.

2 slices of meatloaf on a plate with scalloped potatoes, green beans and a fork.

What to Serve With Stove Top Stuffing Meatloaf

My favorite way to serve meatloaf is with a potato and a veggie.

Mashed potatoes, roasted potatoes, simple boiled potatoes with butter and parsley, and even home fries are all great options. But my all-time favorite is classic scalloped potatoes (recipe coming up next!).

And if you’re not in the mood for potatoes, macaroni and cheese is a delicious alternative.

For the veggie, I usually go with something green like green beans amandine, oven-roasted broccoli or sautéed peas with pearl onions (although, when I’m in a hurry, I’ll just make simple steamed versions of any of those vegetables). Brussels sprouts are also a nice choice.

And don’t forget that leftover meatloaf makes a great sandwich!

I hope you try this Easy Stove Top Stuffing Meatloaf recipe and love it as much as I do. Thanks for visiting today!

michelle signature

Go to my Beef Recipes page for even more ideas!

If you make this recipe, I’d love to know how it went! Please leave a star rating and comment below. Thanks!

a meatloaf on a white plate with half of it cut into slices and a serving fork on the side

Easy Stove Top Stuffing Meatloaf

This Easy Stove Top Stuffing Meatloaf uses stuffing mix instead of breadcrumbs for lots of extra flavor. It's a delicious comfort food dinner for any day of the week!
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Author: Michelle / Now Cook This!
Prep Time: 10 minutes
Cook Time: 1 hour
Resting Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 4 (2 slices each)
Estimated Calories: 442

Ingredients

For the Meatloaf

  • cooking spray
  • 3 ounces Stove Top stuffing mix, half of a 6-ounce package (I use the Savory Herbs variety, but any flavor will work)
  • ¼ cup milk, or water
  • 1 pound 80/20 ground beef
  • 2 tablespoons dried minced onions
  • 1 large egg
  • 2 teaspoons ketchup
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ¾ teaspoon kosher salt, or to taste (if using regular table salt, use less)
  • ¼ teaspoon black pepper, or to taste

For the Glaze

  • 6 tablespoons ketchup
  • 1 tablespoon Dijon mustard, or your favorite mustard
  • 1 tablespoon brown sugar, I use dark, but light brown is fine to use

Special Equipment

  • meat thermometer

Instructions

  • Preheat the oven to 350°F.
  • Line a rimmed baking sheet with aluminum foil and spray with cooking spray (I use a quarter sheet pan).
  • In a large bowl, mix together the stuffing mix and milk (or water). Set aside and let sit for 5 minutes.
  • Add the ground beef, dried minced onions, egg, 2 teaspoons of ketchup, the Worcestershire sauce, garlic powder, salt, and pepper to the bowl with the stuffing mix. Mix gently just until everything is well-combined.
  • Place the meat mixture onto the prepared baking sheet; form into a loaf that is about 7 inches long, 4 inches wide and 2 inches high.
  • Bake for 30 minutes.
  • While the meatloaf is baking, make the glaze by mixing together the 6 tablespoons of ketchup, the Dijon mustard and the dark brown sugar until well-combined.
  • Remove the meatloaf from the oven and spread the glaze all over the top and sides of the loaf.
  • Return the meatloaf to the oven and continue baking until the internal temperature is 160°F (about an additional 20 to 30 minutes). Avoid overcooking, as this can make your meatloaf dry.
  • Remove the meatloaf from the oven and let it rest for about 10 to 15 minutes before slicing.
  • Slice into 8 slices and enjoy!

Notes

  • Lining the pan with foil makes for super easy clean up, but this is optional. If you’d rather not use it or don’t have any foil, just spray your baking sheet with cooking spray.
  • Since we’re only using half a box of stuffing mix, you’ll want to give the bag a good shake or pour the stuffing mix into a bowl and mix it to make sure the seasonings are evenly distributed before you divide it (they often settle on the bottom).
  • Be gentle when mixing and shaping the loaf. This will help ensure that your loaf is tender with a fluffier texture. Overmixing or compacting the meat = dense and tough meatloaf.
    • I use my clean hands to lightly toss the mixture together with my fingers just until everything is nicely combined. A fork or spoon works too.
    • When shaping the loaf, try to keep it somewhat on the looser side and to not compress it too much.
  • Keep the shape rectangular so that it will cook more evenly (and so that all of the slices are about the same size). If you make an oval shape, the end slices can end up smaller and a little overcooked as compared to the center slices.
  • As written, this recipe makes a very generous amount of glaze. You can make half the glaze if you don’t want as much.
  • The resting time allows the meatloaf to set up a bit, and it also lets the juices redistribute throughout the loaf. If you were to slice it immediately, it would likely fall apart, and a lot of those juices would end up on the cutting board.
  • Please refer to the post for additional recipe tips, substitutions and variations, serving suggestions, and information on storing leftovers, reheating and freezing.
Did you try this recipe? I’d love to see it!Share it on Instagram, tag @nowcookthis and use the hashtag #nowcookthisrecipes. Thanks!

This post is not sponsored by nor do I have any affiliation with the makers of Stove Top stuffing (I just really like it!).

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