Stove Top Stuffing Meatloaf has a savory, tender center and a tangy ketchup topping that makes it a satisfying weeknight dinner. The stuffing mix brings seasoning and takes the place of breadcrumbs, so you can keep the ingredient list short without serving a plain-tasting loaf.
How to make Stove Top Stuffing Meatloaf: Mix dry stuffing with ground beef, eggs and the remaining loaf ingredients, then shape it on a baking sheet. Bake at 350°F for 30 minutes, add the ketchup topping and bake for another 10 to 15 minutes, until the center reaches 160°F.
Why You’ll Love It
- Quick to assemble: You need 10 minutes of prep before the loaf goes into the oven.
- A savory shortcut: Stuffing mix supplies seasoning as well as the bread component of the loaf.
- Simple cleanup: Shape the meatloaf on a foil-lined baking sheet rather than washing a loaf pan.
- A topping with some tang: Ketchup goes into the beef mixture and over the loaf, giving each slice a familiar meatloaf flavor.
Ingredient Notes
Ground beef: Buy 2 pounds for the loaf as written. Keep the rest of the ingredient amounts with it; changing the amount of beef without changing the mixture gives you a different balance of meat, stuffing and liquid.
Stuffing mix: Any variety of Stove Top stuffing mix works here. Its seasoning changes the flavor of your meatloaf, so choose a variety you like rather than adding a separate seasoning blend. I like to decide on the stuffing variety before I shop for anything else.
Eggs: Use large eggs. They are part of the mixture that holds the shaped loaf together, so keep them in even though the stuffing also provides structure.
Milk and water: Measure both liquids instead of treating them as interchangeable. The amounts here go with this quantity of stuffing and beef; adding extra liquid changes the mixture you need to shape.
Ketchup: Divide it before you start mixing. I set aside the topping portion so it cannot accidentally disappear into the bowl.
Ingredients
- 2 pounds ground beef
- 6 ounces Stove Top stuffing mix, dry; any variety
- 2 large eggs
- 2/3 cup ketchup, divided: 1/3 cup in the loaf and 1/3 cup on top
- 1/2 cup milk
- 1/4 cup water
How to Make Stove Top Stuffing Meatloaf
1. Heat the oven. Preheat the oven to 350°F. Line a baking sheet with foil so you have a prepared place to shape the loaf once the mixture is ready.
2. Mix the loaf. In a large bowl, combine the ground beef, dry stuffing mix, eggs, 1/3 cup ketchup, milk and water until well combined. Bring the ingredients together without continuing to work the beef after everything is distributed.
3. Shape. Transfer the mixture to the baking sheet and shape it into a loaf about 2 inches thick. Aim for an even thickness along its length rather than a tall middle and thin ends.
4. Start baking. Bake for 30 minutes. Leave the remaining ketchup aside for now; it goes onto the loaf after this first stretch in the oven.
5. Add the topping and finish. Spread the remaining 1/3 cup ketchup over the loaf. Return it to the oven for 10 to 15 minutes, until a food thermometer inserted into the center reads 160°F. Check the center, not just the browned outside, to decide when it is done.
6. Rest and slice. Let the meatloaf rest for 5 minutes before slicing. When you reheat leftover slices later, use a food thermometer to check that they reach 165°F.
Do You Prepare the Stuffing First?
No. For this meatloaf, put the stuffing mix into the beef mixture dry. Do not make a separate batch of stuffing using the directions on its box; the measured milk and water belong in the meatloaf bowl with the stuffing, eggs, ketchup and beef.
That distinction matters when you shop and when you mix. You want the measured 6 ounces of mix, not a bowl of prepared stuffing with its own added liquid. I put the dry mix straight into the large bowl so the loaf keeps the ingredient amounts written above.
Tips for Success
Why is my meatloaf dense?
If the baked slice feels firm and tightly packed rather than tender, the beef may have been worked too much during mixing. Combine the ingredients until they are distributed, then stop. You do not need to knead the mixture into a smooth paste before shaping it.
Why are the ends cooking faster than the middle?
A loaf with thin ends and a thick center will not cook as evenly as a loaf of consistent thickness. When you shape it, check its outline from end to end and gently adjust the thin spots. I prefer shaping it on the sheet so I can see the whole loaf before it goes into the oven.
Variations
- Barbecue sauce topping: Use barbecue sauce instead of the ketchup that goes on top for a different finishing flavor. Keep the ketchup measured for the loaf mixture.
- Chili sauce topping: Swap chili sauce for the topping portion of ketchup if you want a tangier finish. Leave the ingredients inside the loaf as written.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours; portion the meatloaf into shallow, covered containers and keep it in the refrigerator for 3 to 4 days or in the freezer for 3 to 4 months. Thaw frozen portions in the refrigerator, cold water or microwave, not on the counter. Reheat leftovers to 165°F, checking with a food thermometer; do not use a slow cooker to reheat them.
What to Serve With It
Serve your meatloaf with a simple vegetable side, then keep the rest of your dinner planning easy. For another meatloaf night, bookmark Parmesan Meatloaf, Old fashioned Momma’s Meatloaf and French Onion Meatloaf. If the stuffing shortcut appeals to you, try slow cooker chicken with stuffing next; for baked ground-beef dinners, save ground beef and potato bake and beef and rice casserole.
Frequently Asked Questions
Can Stove Top stuffing mix replace breadcrumbs in meatloaf?
Yes. In this meatloaf, the stuffing mix fills the bread-component role while bringing its own seasoning. Use the amount in the ingredient list rather than measuring out plain breadcrumbs and trying to add them as well.
Can I make it as a 4-ingredient meatloaf?
Yes. The 4-ingredient version is ground beef, a box of stuffing mix, eggs and ketchup, with a little water to moisten the mix: 1 pound of ground beef, one 6-ounce box of stuffing mix, 2 eggs, 1/2 cup of ketchup and 1/2 cup of water, with extra ketchup on top. This recipe is the same idea made bigger, with 2 pounds of beef and a splash of milk.
Can I use a loaf pan instead of a baking sheet?
Yes, but allow for a longer bake than the baking-sheet method. Check the center with a food thermometer to decide when the loaf is ready rather than relying on the baking-sheet time.
Final Notes
Keep a clean knife handy for cutting the rested loaf into slices. If you have a question or make it for dinner, tell me how it turned out in the comments.
Stove Top Stuffing Meatloaf
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Ingredients
- 2 pounds ground beef
- 6 ounces Stove Top stuffing mix dry; any variety
- 2 eggs large
- 2/3 cup ketchup divided: 1/3 cup in the loaf and 1/3 cup on top
- 1/2 cup milk
- 1/4 cup water
Instructions
- Preheat the oven to 350°F. Line a baking sheet with foil.
- In a large bowl, combine the ground beef, dry stuffing mix, eggs, 1/3 cup ketchup, milk and water until well combined. Stop mixing once the ingredients are distributed.
- Transfer the mixture to the baking sheet and shape it into a loaf about 2 inches thick, keeping its thickness even.
- Bake for 30 minutes.
- Spread the remaining 1/3 cup ketchup over the loaf. Return it to the oven for 10 to 15 minutes, until a food thermometer inserted into the center reads 160°F.
- Let the meatloaf rest for 5 minutes before slicing. Reheat leftover slices to 165°F, checked with a food thermometer.
