Adding stuffing to meatloaf is a game changer! It creates the most tender, flavorful meatloaf! Top with delicious sweet tomato glaze, and you have one insanely good meatloaf. All you need is 15 minutes of prep time, and let the oven do the rest.
Stove Top Stuffing Meatloaf
The best part about stuffing meatloaf is that you don't actually have to prepare the stuffing, which makes this recipe super quick and easy! One box of dry Stove Top stuffing is mixed with milk and a few other wet ingredients to soften the bread crumbs before the meat goes in.
Not only does the stuffing help to create the most juicy and tender meatloaf, but the stuffing also adds incredible flavor! I mean think about how delicious stuffing is, now imagine how much better it makes meatloaf. You won't be disappointed.
And don't forget the sweet tomato glaze! Meatloaf craves a touch of sweet and tangy, and this is the perfect addition. It's super easy to make with ketchup, brown sugar and apple cider vinegar - nothing fancy, just the way meatloaf should be!
Ingredients.
- Stove Top Stuffing. I like to use chicken, pork or savory herb, but honestly any flavor will work! Feel free to use whatever flavor you have on hand or can find at the store.
- Milk.
- Yellow onion.
- Ketchup.
- Worcestershire sauce.
- Eggs.
- Ground beef. Since meatloaf takes a while to bake, I recommend using 80/20 or 85/15 beef blend, so your meatloaf doesn't dry out.
- Salt and pepper.
- Brown sugar.
- Apple cider vinegar.
How to Make Meatloaf with Stuffing.
Stove Top Stuffing Meatloaf is incredibly easy to make, yet is so flavorful and tender! All you need is one bowl and one loaf pan, making for easy cleanup! Here's how to make stuffing meatloaf.
- Prepare the stuffing (but not according to box directions). Mix the stuffing with milk, and onion. Let sit for 5 minutes so the stuffing can absorb the liquid.
- Add the remaining ingredients. To the stuffing mixture, mix in eggs, ketchup, Worcestershire, salt and pepper, then mix in ground beef.
- Top with sweet tomato glaze. You can't make meatloaf without it! A simple mixture of ketchup, brown sugar and apple cider vinegar.
- Bake. Bake until fully cooked through.
- Serve! I recommend serving stuffing meatloaf with mashed potatoes and your favorite vegetable!
Full instructions below in recipe card.
Tips & Tricks.
Don't overmix the meatloaf.
Once you add the mix, mix until just combined. Over mixing the meatloaf can result in dense, tough meatloaf.
Allow the meatloaf to rest.
Once the meatloaf is finished cooking, allow it to rest in the pan for about 10 minutes. This allows the meatloaf to finish cooking and to absorb some of the juices left in the pan.
Slicing the meatloaf immediately after removing from the oven often results in crumbly meatloaf.
Using stuffing instead of breadcrumbs.
As opposed to traditional meatloaf that uses breadcrumbs, this meatloaf recipe calls for one box of stuffing. Stuffing adds lots of flavor, makes meatloaf tender, and works as a binding agent preventing the meatloaf from falling apart.
You can really use any flavor of stuffing, but I recommend chicken, pork or herb seasoned.
Frequently Asked Questions.
How to Keep Meatloaf from Falling Apart?
Stuffing and eggs are binding agents that help meatloaf hold together really nicely!
If your meatloaf is crumbly, the beef may not have been mixed well enough with the stuffing mixture.
Should meatloaf be covered when baking?
No, you should bake meatloaf uncovered. The meatloaf will release a lot of juices as it bakes, and you want some of these juices to escape.
When the meatloaf is uncovered, it also allows the edges to get brown and the glaze to caramelize!
How long to Cook Meatloaf.
The more meat you use, the longer the meatloaf will need to cook. Typically, meatloaf is made with 1-2 pounds of ground beef.
How long to cook 1 pound of meatloaf: Bake uncovered at 350°F for 45 minutes.
How long to cook 2 pounds of meatloaf: Bake uncovered at 350°F for 1 hour and 10 minutes.
Can I make stuffing meatloaf with a mix of meat?
Yes, feel free to swap half of the ground beef with ground pork!
Alternatively, using 2 pounds of ground turkey or ground chicken also tastes great!
Can I make stuffing meatloaf without the sweet tomato glaze?
Yes, most certainly! But the glaze adds a lot of flavor and helps to lock in the moisture, resulting in tender, moist meatloaf, so I recommend topping with some sort of sauce.
What to Serve with Stuffing Meatloaf.
If you enjoyed this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below! I'd love to hear from you! If you’re on Instagram, share a picture of the food you created and tag me at Modern Farmhouse Eats! I enjoy seeing all the pictures! 😊
Stove Top Stuffing Meatloaf
Ingredients
- 1 6-ounce box Stove Top stuffing (any flavor)
- ½ cup milk
- 1 small yellow onion, grated (using large holes on cheese grater)
- 2 eggs
- 1 teaspoon Worcestershire sauce
- ¼ cup ketchup
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 pounds ground beef
Sweet Tomato Glaze
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 ½ tablespoons apple cider vinegar
Instructions
- Preheat the oven to 350°F. Grease or line a 9x5 inch loaf pan or baking sheet. Set aside.
- In a large bowl, mix together the stuffing, milk, and onion. Let sit for 5 minutes.
- In the meantime, mix together the sweet tomato glaze ingredients. Set aside.
- To the bowl with the stuffing, mix in the eggs, Worcestershire, ketchup, salt and pepper, then mix in the beef until just combined. Press into the loaf pan or shape into a loaf on the baking sheet.
- Evenly spread half of the sweet tomato glaze over the meatloaf, and bake uncovered for 45 minutes.
- Remove from the oven and top with the remaining sweet tomato glaze. Bake another 15 minutes, or until the internal temperature reaches 160°F.
- Let the meatloaf rest for 10 minutes, then slice and serve!
Susan says
This is the best meatloaf I have ever made, the topping really put it over the top. I followed
the recipe pretty faithfully, I like to do that the first time I make something. I did cut the
salt and pepper in half (we're older and I try to watch the sodium). And I don't usually buy
garlic cloves and don't like the kind that's in a jar. I used the garlic powder equivalent. I
also squished it together with my hands to make sure I didn't have any big clumps of
stuffing mix. I was skeptical because of the amount of stuffing, but the meatloaf came
out perfect. Thanks for a great recipe, this the only meatloaf I will ever make again.
Modern Farmhouse Eats says
Susan, I am so so happy that you love the recipe!! Thank you so much for the kind review 😊
Kellie says
I love this meatloaf. I don't put on the topping just because I have a picky son BUT we love it. Leftovers are just as moist as when first made. I don't make meatloaf any other way now.
Modern Farmhouse Eats says
Kellie, that's so great to hear!! 😊 Thanks so much for the review!
Gilly says
This was so so good! I used almost 8oz of brownberry onion and sage stuffing because that's what I had left in an open bag so I added just a splash more milk. Hubby hates ketchup. It's literally the only thing he won't eat. So I reduced some homemade tomato sauce and used that instead. I accidentally put all the glaze on top instead of saving half for the end but it created a crusty top that was so good. I did have to cook it longer that 45 minutes to come to temp.
Hubby says this is the best meatloaf I've ever made. Definitely doing it again.
Modern Farmhouse Eats says
Gilly, I'm so happy that you both loved the recipe!! Thanks for giving it a try!
Beth A. says
Best meatloaf! Daughter & hubby are allergic to MSG and only one flavor of stove-top stuffing is MSG-free - that's turkey, for some reason. So I only use that one. Very moist, flavorful meatloaf, and I've been making meatloaf all my life & my mom before me. We always used broken up bread slices, but this is way better.