Easy Stovetop Stuffing Meatloaf that’s moist, flavorful, and perfectly seasoned! A cozy, family-friendly dinner made simple with a box of stuffing mix.

Stovetop Stuffing Meatloaf is classic comfort food. It’s moist, tender and super flavorful, all thanks to a box of stuffing mix that takes care of both the seasoning and the breadcrumbs. Every bite is tender, juicy, and perfectly seasoned.

 

This easy meatloaf recipe comes together in minutes with just a few pantry staples and one simple shortcut. The stuffing mix adds savory herbs and texture, while the ketchup glaze on top caramelizes beautifully in the oven.

It’s a hearty, family-friendly meal that pairs perfectly with mashed potatoes, broccoli, or your favorite side salad.

Ingredients Needed

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• Ground Beef
• Stovetop Stuffing Mix – you just need the dry mix, you don’t need to actually make the stuffing.
• Eggs
• Milk
• Water
• Ketchup

How To Make Stovetop Stuffing Meatloaf

1. Mix. In a large bowl combine the ground beef, stuffing mix, eggs, milk, water, and half of the ketchup. Mix until it is well combined.
2. Form Loaf. Line a baking tray with foil (makes for really easy clean up), and form the ground beef into a loaf about 2 inches thick. You can use a loaf pan, but the cooking time will be longer.
3. Bake. Bake for 30 minutes. After 30 minutes top with the remaining ketchup and spread evenly over the top. Return the pan to the oven for 10-15 more minutes until the glaze as caramelized slightly, and the internal temperature is 160º F.
4. Rest. Remove the pan from the oven and let it rest for 5 minutes before slicing to serve.

Recipe Tips & Tricks

• Keep It Moist. Meatloaf has a reputation for being dry, and that is all in the baking. You want to cook until it is 160º F, and that time will vary based on how thick your meatloaf is. I find a loaf pan takes almost double the time, so I prefer to use a baking sheet. But if you have a traditional method you like, you can use it with this.
• Ground Beef. The leaner the ground beef the less fat, which can lead to a dryer meatloaf. I like to use 85/15 when I make meatloaf, so you get the balance of juiciness without it being greasy.
• Stovetop Stuffing. You can use any flavor of stuffing mix you like, they are all delicious. I usually default to the chicken flavor when I make it. You can also use another brand if you prefer, but make sure it is the same size and includes all the seasoning and it just not bread cubes.
• Mix Up The Glaze. I used just ketchup here, but you could mix that with mustard for a tangy glaze, you could use chili sauce or barbecue sauce. Or another twist I do sometimes is marinara sauce over the top. Great way if you have just a little left.

Storage

Meatloaf is great leftover, you can store it in an airtight container for up to 4 days in the fridge. You can reheat slices in the microwave or enjoy cold!

Freezing

You can also freeze for later. Wrap tightly and store in the freezer for up to 3 months.

Serving Suggestions

Meatloaf is one of those classic meals you can really serve just about anything with. It is hearty and filling, so you can go easy on the sides, or lean into the comfort food.

• Twice Baked Potato Casserole
• Roasted Brussels Sprouts
• Homemade Hawaiian Rolls
• Brown Gravy
• Oven Roasted Potatoes

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