Easy Stove Top Stuffing Meatloaf Recipe

Stove Top Stuffing Meatloaf is the ultimate cozy comfort food hack you didn't know you needed. It’s juicy, flavorful and laughably easy, thanks to that magical little box of stuffing mix we each keep stashed in the pantry. If you want a hearty, home-cooked dinner without building up too heavy of a sweat, girl. This one’s gonna be your new weeknight hero.

I originally discovered this Stove Top Stuffing Meatloaf recipe on one of those “what’s for dinner with what I have” nights. You know the drill — pantry’s lookin’ a little sad, but you still wanna cook up something that tastes like you tried.

My mom made an old-school meatloaf almost every Sunday, but I never had the patience for all the chopping and mixing. Then one day I traded the breadcrumbs for stuffing mix, and y’all… game changer.

Now it’s one of those recipes I turn to when I want dinner to feel special enough to warrant a glass of wine without sending me into a full-on kitchen tornado. My husband practically begs for it every other week, and honestly, I’m not tired of it!

Main Ingredients

This basic dish calls for only a few ingredients. Here are the major items you'll need:

• Ground beef – This is the foundation of the entire recipe. It providing that hearty, juicy bite we all love in a meatloaf. I suggest an 80/20 blend so you get enough fat to keep it flavorful and not greasy.
• Onion – We’re going raw here! It doesn’t take up a lot of room in the batter, though, instead just chop it finely so that it mixes in and breaks down nicely while it bakes. It brings that hint of sweetness and crunch without any additional prep — easy peasy.
• Homemade Stove Top stuffing mix — The cube shortcut that elevates this meatloaf from ordinary to boom! It’s got all those cozy, herby seasonings mixed right in, and it serves as a perfect binder to keep everything together.
• Ketchup — A couple tablespoons are mixed into the meatloaf for moisture and flavor (like the sauce, meatloaf should never taste dry, people), and a little is spread on top for that classic tangy-sweet glaze. This is sort of the icing on the cake on this savory meal.
• Eggs – These are your best binding agents. They hold everything in place, so you get layers that don’t crumble when you cut into your meal and plate it up.
• Water — Just enough to moisten the stuffing mix and keep the whole meatloaf moist and tender. Believe me, it makes a difference.
• Garlic powder – Because it provides that warm, savory depth without dominating. It just disappears, and it makes everything taste just a bit more like homemade.
• Salt & pepper — The essentials. Salt amplifies all the flavors, and pepper adds just a touch of heat in the background.
• Chopped parsley (for garnish) – Optional but totally worth it! A few shavings before serving makes it feel fresh, bright and like you actually cared more than you did.

Serve this with creamy mashed potatoes or some roasted veggies on the side. This is total comfort food heaven!

Instructions To Make Stove Top Stuffing Meatloaf

1. Preheat the oven. Preheat your oven to 350°F (175°C) so it will be nice and hot by the time your meatloaf is ready to bake.
2. Beat the eggs. Break the eggs into a small bowl, then beat lightly with a fork, this makes them easier to mix in and more evenly distributed.

3. Mix the main ingredients. Place the ground beef into a large bowl along with the stuffing mix, minced onion, garlic powder, water, and ketchup. Mix well (with your hands or a spoon).
4. Add the eggs. Add the beaten eggs and fold gently until everything is just combined — don’t overmix or your meatloaf can be tough.

5. Shape and top with ketchup. Form the mixture into a loaf and transfer to a greased baking dish or loaf pan. Just smear some ketchup on top for that sweet and tangy glaze.
6. Bake and serve. Bake for 50–60 minutes, or until center registers 160°F. Allow it to rest for a few minutes, add a sprinkle of fresh parsley and serve up with some mashed potatoes or your favorite veggie side!

Notes

1. Don’t overmix the meat. When you add the eggs, mix just until combined. Overmixing the meat can result in a denser, tougher meatloaf, and nobody wants that!
2. Let it rest before slicing. Once your meatloaf is done baking, allow it to rest for 5–10 minutes. This allows the juices to settle, so you don’t end up with a crumbly mess when you cut into it.
3. Use a meat thermometer. To ensure that it’s done but not dried out, make sure the internal temperature reaches 160 degrees F. That’s the sweet spot for both juicy and safe meatloaf.
4. Customize the flavor. You can absolutely switch up the seasonings or stir in extras like shredded cheese, Worcestershire sauce or chopped herbs. This is a super forgiving recipe and easy to make your own!

What To Serve with Meatloaf

• Mashed Potatoes: The classic combo! Rich and buttery mashed potatoes are just the right accompaniment to soak up all that meatloaf juice.
• Roasted Veggies: Roast some carrots, green beans or Brussels sprouts for a crispy, caramelized side that complements the richness of the meatloaf.
• Mac and Cheese: Creamy macaroni and cheese is a crowd-pleaser for when you want to go full comfort mode.
• Side Salad: A light, crisp salad with a sharp dressing cuts the heaviness and offers a nice pop of color.
• Cornbread or Dinner Rolls: It’s great with something warm and tender, cornbread or dinner rolls, to mop up any excess sauce or glaze.

How To Store Leftover Meatloaf

Cool the meatloaf completely before storing. You can wrap it tightly in foil or plastic wrap, or transfer it to an airtight container. The first cut makes grabbing what you need later easier.

It will keep in the fridge for 3 to 4 days. Reheat slices in the microwave, the oven, or in a skillet with a little splash of water to keep it moist. (Leftover meatloaf also makes a killer sandwich!)

For freezing, wrap individual slices, then put into a freezer bag or container. They’ll last up to 3 months. Simply thaw in the refrigerator overnight and reheat when you’re ready to eat!

Pro Tips

• Choose ground beef that’s not too lean- And an 80/20 mix gives you a good balance of flavor and juiciness without being greasy.
• Chop the onion super fine- It doesn’t get sautéed, so if the pieces are small, it will cook through and blend directly into the meat without any crunchy surprises.
• Don’t overmix the meat- Mix only until combined, overworking the mixture will create a tough, dense meatloaf instead of the tender, juicy kind.
• Let it rest after baking- Let rest for 5–10 minutes before slicing. This allows the juices to settle and helps keep your slices from falling apart.
• Liberate your pan with a little lining- Use parchment paper or foil in your loaf pan or baking dish—makes cleanup a total breeze and saves you a little scrubbing later!

FREQUENTLY ASKED QUESTIONS:

If you tried this Easy Stove Top Stuffing Meatloaf Recipe or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!

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Recipe

Easy Stove Top Stuffing Meatloaf Recipe

Stove Top Stuffing Meatloaf is the ultimate cozy comfort food hack you didn't know you needed. It’s juicy, flavorful and laughably easy, thanks to that magical little box of stuffing mix we each keep stashed in the pantry. If you want a hearty, home-cooked dinner without building up too heavy of a sweat, girl. This one’s gonna be your new weeknight hero.

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Course: Main Course, main dish

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 8 servings

Calories: 321kcal

Author: Imsen

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INGREDIENTS

• ▢ 1 lb ground beef
• ▢ 1 cup homemade Stove Top stuffing mix or store-bought if time is tight
• ▢ ½ cup water
• ▢ ½ small onion  minced
• ▢ 2 large eggs beaten
• ▢ ⅓ cup ketchup or more for topping, if you like that glaze
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ Chopped fresh parsley for garnish

INSTRUCTIONS

• Preheat the oven. Preheat your oven to 350°F (175°C) so it will be nice and hot by the time your meatloaf is ready to bake.
• Beat the eggs. Break the eggs into a small bowl, then beat lightly with a fork, this makes them easier to mix in and more evenly distributed.
• Mix the main ingredients. Place the ground beef into a large bowl along with the stuffing mix, minced onion, garlic powder, water, and ketchup. Mix well (with your hands or a spoon).
• Add the eggs. Add the beaten eggs and fold gently until everything is just combined — don’t overmix or your meatloaf can be tough.
• Shape and top with ketchup. Form the mixture into a loaf and transfer to a greased baking dish or loaf pan. Just smear some ketchup on top for that sweet and tangy glaze.
• Bake and serve. Bake for 50–60 minutes, or until center registers 160°F. Allow it to rest for a few minutes, add a sprinkle of fresh parsley and serve up with some mashed potatoes or your favorite veggie side!

NOTES

1. Don’t overmix the meat. When you add the eggs, mix just until combined. Overmixing the meat can result in a denser, tougher meatloaf, and nobody wants that!
2. Let it rest before slicing. Once your meatloaf is done baking, allow it to rest for 5–10 minutes. This allows the juices to settle, so you don’t end up with a crumbly mess when you cut into it.
3. Use a meat thermometer. To ensure that it’s done but not dried out, make sure the internal temperature reaches 160 degrees F. That’s the sweet spot for both juicy and safe meatloaf.
4. Customize the flavor. You can absolutely switch up the seasonings or stir in extras like shredded cheese, Worcestershire sauce or chopped herbs. This is a super forgiving recipe and easy to make your own!

NUTRITION

Calories: 321kcal | Carbohydrates: 5g | Protein: 21g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 229mg | Potassium: 370mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg

Keyword meatloaf recipe, Stove top stuffing meatloaf

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