Stovetop Stuffing Meatloaf
Elevate your weeknight dinner with this flavorful Stovetop Stuffing Meatloaf. Infused with the rich taste of savory stuffing mix, each slice is speckled with hearty bread chunks that add texture and depth to the classic dish.
The sweet, sticky glaze adds a mouthwatering finish, perfectly complementing the meatloaf’s tenderness. With minimal prep and an easy, straightforward method, this recipe is ideal for busy evenings or cozy weekend meals.
Whether you’re a meatloaf enthusiast or a first-time maker, this recipe guarantees deliciously satisfying results every time. Serve it up and enjoy comfort food done right!
Stovetop Stuffing Meatloaf Ingredients
Ground Beef
Rich and hearty, this ingredient forms the foundation, giving the meatloaf its tender, savory bite.
Chicken Stuffing Mix
A secret shortcut to unmatched flavor, the stuffing mix brings bold seasoning and texture to every slice.
Egg
The essential binder, keeping each ingredient in perfect harmony for a firm, sliceable meatloaf.
Kosher Salt & Poultry Seasoning
Together, they enhance and deepen each flavor, adding a cozy, comforting essence.
Ketchup & Brown Sugar
The perfect topping pair, creating a sweet and sticky glaze that completes this classic dish with a satisfying finish.
Recipe Tips
- Use 80/20 Ground Beef for Best Texture
For a tender, juicy meatloaf, use ground beef with an 80/20 fat ratio. The fat keeps the meatloaf moist and flavorful, preventing it from drying out as it cooks. Avoid leaner ground beef varieties, as they may result in a dense, crumbly texture. Mixing the meat and other ingredients by hand ensures even distribution without overworking, which can toughen the meat. - Don’t Skip the Rest Time
After baking, allow the meatloaf to rest for at least 5 minutes. This step is essential as it helps the juices redistribute throughout the meatloaf, ensuring each slice is tender and flavorful. Skipping this can lead to drier slices and cause the loaf to fall apart when sliced. - Line the Pan with Foil for Easy Removal
Lining the loaf pan with aluminum foil makes cleanup easy and, more importantly, allows for easy removal of the meatloaf. This way, you can transfer it seamlessly to a cutting board without losing its shape or leaving pieces stuck to the pan. Ensure there’s an overhang for easy lifting once it’s done.
What to Serve with Stovetop Stuffing Meatloaf
- Mashed Potatoes
Creamy mashed potatoes are a classic pairing for meatloaf, adding a smooth, buttery side that complements the savory flavors of the dish. They soak up the ketchup glaze and juices, making every bite comforting and cohesive. - Steamed Green Beans
Bright, tender green beans offer a pop of color and a fresh contrast to the hearty meatloaf. Steam them until just tender and toss with a little butter and salt for a simple yet satisfying side. - Homemade Dinner Rolls
Freshly baked dinner rolls are perfect for soaking up the meatloaf’s sweet ketchup glaze and balancing its savory flavors. Serve warm rolls on the side for a complete, comforting meal.
FAQ
- Can I use a different type of ground meat?
Yes! You can substitute ground beef with ground turkey or pork, though the texture may vary slightly. Turkey is leaner and might need a bit more seasoning or a splash of olive oil to keep it moist. - What if I don’t have chicken stuffing mix?
If you don’t have chicken stuffing mix, you can substitute with an equivalent amount of breadcrumbs or crushed crackers and add a teaspoon of poultry seasoning for flavor. - How do I know when the meatloaf is done?
The meatloaf is fully cooked when an instant-read thermometer reads 160°F (71°C) in the center. This ensures the meat is safe to eat without becoming overdone. - Can I make this meatloaf ahead of time?
Yes! You can prepare the meat mixture, press it into the pan, and refrigerate it covered for up to a day in advance. Bake it when ready for a quick, flavorful dinner.
Stovetop Stuffing Meatloaf
Ingredients
- Ingredients
- Cooking spray
- 1 large egg
- 1 1/2 pounds ground beef 80/20
- 1 6-ounce box chicken-flavored stuffing mix (such as Stovetop)
- 1/2 cup water
- 1 1/2 teaspoons kosher salt
- 1 teaspoon poultry seasoning
- 1 cup ketchup divided
- 2 tablespoons light brown sugar
Instructions
- Preheat the oven to 350°F (175°C). Gather all ingredients. Line an 8×4-inch loaf pan with a double layer of aluminum foil, ensuring a 3-inch overhang on both long sides for easy removal. Lightly coat with cooking spray and place the pan on a baking sheet.
- In a large mixing bowl, combine the ground beef, stuffing mix, water, egg, kosher salt, poultry seasoning, and 1/2 cup of the ketchup. Using your hands, mix until evenly combined, being careful not to overwork the mixture.
- Press the mixture evenly into the prepared loaf pan and place it on the baking sheet.
- Bake in the preheated oven until the top is golden and the sides are bubbling, approximately 35 minutes.
- While the meatloaf bakes, prepare the topping by mixing the remaining 1/2 cup ketchup with the light brown sugar in a small bowl until smooth.
- Remove the meatloaf from the oven and spread the ketchup-brown sugar mixture evenly across the top.
- Return the meatloaf to the oven and bake at 350°F (175°C) for an additional 10 to 15 minutes, or until an instant-read thermometer inserted into the center registers 160°F (71°C). Allow the meatloaf to rest for 5 minutes after baking.
- Using the aluminum foil overhang as handles, carefully lift the meatloaf from the pan and transfer it to a cutting board. Slice into 8 portions and serve.
