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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Servings: 8 servings
Calories: 321kcal
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
- 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!
- 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.
- 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.
- 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
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