Stove Top Stuffing Meatloaf (Print Version)
# Ingredients:
→ Meatloaf Base
01 -
2 pounds ground beef (I used 85/15 ratio)
02 -
6 ounce box Stove Top Stuffing (I used Savory Herbs variety)
03 -
⅔ cup ketchup (Divided ⅓ cup for filling and ⅓ cup for glaze)
04 -
½ cup whole milk
05 -
⅓ cup water
06 -
2 teaspoons minced garlic
07 -
2 large eggs, slightly beaten
# Instructions:
01 -
Preheat the oven to 350°F.
02 -
Tear a large piece of heavy duty aluminum foil. Fold it lengthwise to run the length of a 9x13 baking dish with enough overhang to lift the meatloaf out of the pan. When folding the foil, make sure it is wide enough to match the width of the meatloaf.
03 -
Add the ground beef, entire contents of the box of Stove Top Stuffing, ⅓ cup ketchup, milk, water, minced garlic and beaten eggs to a large mixing bowl. Mix the ingredients until well combined, using a large spoon or your hands. (If you are using your hands, I strongly suggest using disposable nitrile gloves. This will keep your hands clean and help prevent the spread of germs)
04 -
Transfer the meatloaf to the prepared baking dish and shape into a loaf.
05 -
Bake for 40 minutes, uncovered.
06 -
Remove the meatloaf from the oven. Use a spoon or silicone pastry brush to spread the remaining ⅓ cup of ketchup over the surface of the meatloaf. (When spreading the remaining ketchup, make sure to avoid the edges of the meatloaf to prevent it from sliding down.)
07 -
Return the meatloaf to the oven to cook for an additional 20 minutes, or until the internal temperature reaches 160°F. (Use an internal meat thermometer to check the temperature)
08 -
Allow the meatloaf to rest for 5 minutes. Slice before serving.