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!
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!
Recipe 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.
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