Stovetop Stuffing Meatloaf

Stovetop Stuffing Meatloaf uses pantry staples to create a delicious meal that’s both comforting and quick to prepare. Topped with a sweet and savory glaze, it's perfect for busy nights or family gatherings.

Stovetop Stuffing Meatloaf

Stovetop stuffing meatloaf is a great twist on a classic dinner we all know and love.

It combines traditional meatloaf with Stovetop stuffing.

It's easy to make and is perfect for busy weeknights or lazy weekends.

Ingredients

Ground Beef: Choose lean ground beef for a less greasy meatloaf. Avoid overmixing to prevent it from becoming tough.

Stove Top Stuffing Mix: You can use any flavor of Stove Top you like.

Water

Milk: We use whole milk.

Onion: Finely chopped yellow or white onion is best for a slightly sweet flavor.

Green Bell Pepper: If you're not a fan of bell peppers, you could substitute with finely chopped celery or carrots for a different flavor.

Ketchup: We use ketchup in both mixing into the meatloaf and for the glaze.

Eggs: Eggs help bind the mixture together.

Worcestershire Sauce: Don’t skip this—it really makes a difference in the taste of the meatloaf!

Salt and Black Pepper

Brown Sugar: You can use light or dark brown sugar.

Dijon Mustard: If you prefer a milder glaze, you can use yellow mustard instead.

How to Make

Preheat the oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan.

In a large mixing bowl, combine the Stove Top stuffing mix with water and milk, stirring until the stuffing absorbs the liquid and softens.

Add the ground beef, finely chopped onion, green bell pepper, ketchup, eggs, Worcestershire sauce, salt, and black pepper to the stuffing mixture.

Mix everything together thoroughly, but be careful not to overwork the meat to keep the loaf tender.

Form the meat mixture into a loaf shape and place it in the prepared loaf pan.

For the glaze, stir together ketchup, brown sugar, and Dijon mustard in a small bowl, then spread it evenly over the top of the meatloaf.

Bake for about 60 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C).

Once the meatloaf is done, remove it from the oven and let it rest for a few minutes before slicing.

Serve it with your favorite sides, like mashed potatoes or green beans, for a satisfying meal.

Leftovers/Storage

Store leftover meatloaf in an airtight container in the fridge for up to 5 days.

To reheat, microwave individual slices for 1-2 minutes or warm in the oven at 350°F for about 10 minutes.

Tips & Tricks

Here are some tips for making this Stovetop Stuffing Meatloaf:

Use lean ground beef to reduce grease, or go for a ground beef and pork mix for a juicier, more flavorful meatloaf.

Chop the veggies finely so they blend smoothly into the meat mixture and cook evenly.

Skip the loaf pan and shape the meat mixture into a loaf on a baking sheet for a crispier crust all around.

Make it ahead: You can prep the meatloaf the night before and refrigerate it, then bake it the next day—this saves time when you're ready to cook.

Double the glaze: If you love the sweet and tangy topping, make extra glaze and brush it on halfway through baking for more flavor.

Try different stuffing flavors—use cornbread stuffing for a Southern twist or savory herb for a more traditional taste.

Substitute the veggies: Swap the green bell pepper for diced carrots, celery or zucchini.

Don’t overmix the meat mixture: Mixing too much can make the meatloaf dense, so mix just enough to combine everything.

Check the internal temperature with a meat thermometer to avoid undercooking or overcooking—160°F (71°C) is the sweet spot.

What to Serve with Stovetop Stuffing Meatloaf

Here are some of our favorites to serve with Stovetop Stuffing Meatloaf:

Mashed Potatoes: Creamy mashed potatoes complement the hearty meatloaf and soak up the delicious glaze.

Green Beans: Lightly seasoned, crisp-tender green beans.

Roasted Vegetables: Roasted carrots, sweet potatoes, or Brussels sprouts.

Mac and Cheese: A cheesy, comforting side.

Corn on the Cob: Sweet corn pairs wonderfully.

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