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This Stove Top stuffing meatloaf has completely revolutionized my weeknight dinner game. I stumbled on this recipe years ago when I needed comfort food but didn't have breadcrumbs in the pantry. That box of stuffing in the back of my cupboard turned out to be the secret ingredient I never knew I needed! The stuffing mix adds incredible flavor and helps keep the meatloaf perfectly moist - honestly, I've never gone back to traditional breadcrumbs since.
Last month, I made this for my father-in-law who considers himself a meatloaf purist. He took one bite, looked surprised, and said, "This is how meatloaf should taste." Coming from a man who rarely compliments anything that deviates from tradition, that's high praise indeed.
Key Ingredients
- Ground beef: The 85/15 ratio gives you enough fat for flavor and moisture without making it greasy. You could go leaner, but it won't be quite as juicy.
- Stove Top stuffing mix: The Savory Herbs variety works beautifully, but any flavor would work well. The dried bread already has seasonings built in, making this recipe super simple.
- Ketchup: Divided between the mixture and the glaze, it adds tangy sweetness and that classic meatloaf flavor.
- Milk and water: These liquids help hydrate the stuffing mix and create that perfect moist texture.
- Eggs: They bind everything together so your meatloaf holds its shape when sliced.
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Meatloaf Magic
- Gentle mixing
- When combining ingredients, mix just until everything is incorporated. Overmixing makes for a dense, tough meatloaf instead of a tender one.
- The foil sling
- Don't skip making that foil sling! It makes removing the meatloaf from the pan so much easier and prevents it from breaking apart.
- Shaping strategy
- When forming your loaf, keep it even in height and width for consistent cooking. Pat it gently rather than compacting it too firmly.
- Two-stage cooking
- Adding the ketchup glaze halfway through cooking prevents it from burning while still giving it time to caramelize slightly for that perfect top.
- Temperature testing
- Using a meat thermometer takes the guesswork out of doneness. That 160°F reading ensures it's fully cooked but not overdone.
- Resting time
- Those 5 minutes of rest before slicing are crucial - they allow the juices to redistribute throughout the meat instead of running out when cut.
I've been perfecting this recipe for years, and it's evolved quite a bit from my first attempt. Initially, I used just the stuffing mix and beef, but it was a bit dry. Adding the milk made a huge difference in moisture. The garlic was a later addition that boosted the flavor profile substantially. My kids, who used to pick at meatloaf, now request this version regularly - the ultimate seal of approval in my book.
Serving Ideas
Serve this hearty meatloaf with classic sides like mashed potatoes and green beans for the ultimate comfort meal. For a lighter option, pair it with a crisp salad and roasted vegetables. Leftover slices make incredible sandwiches on good bread with a bit of extra ketchup and some lettuce.
Tasty Twists
Try using half ground beef and half ground pork for a different flavor profile. Add a cup of shredded cheddar cheese to the mixture for a cheesy variation. For a sweet and tangy glaze, mix the ketchup with a tablespoon of brown sugar and a splash of Worcestershire sauce.
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I've made this Stove Top stuffing meatloaf for countless family dinners, potlucks, and meal trains for new parents. There's something about meatloaf that just screams comfort food, and this version delivers all that nostalgic flavor with improved moisture and taste. It's the perfect example of how sometimes the simplest shortcuts (like using stuffing mix) can actually make a dish better than the traditional version.
Frequently Asked Questions
- → Can I use a different flavor of Stove Top Stuffing?
- Yes! Any flavor works well - try chicken, turkey, or traditional sage for different flavor profiles.
- → Can I add vegetables to this meatloaf?
- Absolutely. Finely diced onions, bell peppers, or carrots make great additions. Just be sure to keep the total amount under 1 cup to maintain the proper texture.
- → How can I make this meatloaf leaner?
- You can use ground turkey or chicken instead of beef, or use a leaner beef like 93/7. If using leaner meat, add 2 tablespoons of olive oil to maintain moisture.
- → Can I make this ahead of time?
- Yes! You can mix and shape the meatloaf up to 24 hours ahead, cover with plastic wrap and refrigerate. Add 5-10 minutes to the cooking time if baking from cold.
- → What sides go well with this meatloaf?
- Classic sides include mashed potatoes, roasted vegetables, green beans, or a simple salad. It's a versatile main dish that pairs well with most sides.