Tasty Stove Top meatloaf combines ground beef with classic Stove Top Stuffing to make a super easy, moist meatloaf dinner. Add a few herbs, an egg, and Worcestershire sauce for flavor. Then top it off with ketchup, tomato sauce, or your favorite BBQ sauce for a family-favorite meal.
Updated to clarify instructions, tips, and answer some commonly asked questions. New photos were added to visualize the walk-through.
Serve with garlic green beans or sauteed asparagus with cherry tomatoes and a simple green garden salad.
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Is there any other food that screams classic comfort food more than meatloaf recipes?? It is the ultimate for a down-home, nostalgic, and easy meal.
This easy Stove Top Stuffing meatloaf recipe is all about making quick and delicious meals! You'll be surprised at just how simple it is to create this savory comfort food dinner that is truly a crowd-pleaser.
Adding the convenient seasoned bread cubes from Stove Top Stuffing mix makes whipping up this hearty meatloaf recipe a snap. This recipe from the box became popular with families everywhere in the 1970s - and it's just as satisfying today!
🥘 Ingredients
- Olive Oil – To grease the pan, but does add a bit of flavor. I like to use extra virgin olive oil (EVOO) for the best flavor.
- Ground Beef – Choose a higher-fat meat for maximum moisture. Lean beef will produce a dry and grainy loaf.
- Stove Top Stuffing (boxed mix) – This classic boxed stuffing can be found in any grocery store, typically near the instant mashed potatoes. Any Stove Top brand stuffing flavor will work, but I like the Savory Herb and Traditional Sage flavors the most. Any of your favorite brands will work, Pepperidge Farm, Kinder's, or Mrs. Cubbison are my top picks. Bell's or any store brands are great too.
- Milk – I like to use a higher fat content for richness, but any type of milk works wonderfully. You can also use water or beef broth (which adds great flavor) as your liquid.
- Egg – Always a great binding agent, the egg holds meatloaf ingredients together and adds rich flavor to your entree.
- Ketchup – Used for both the meatloaf mixture and as a glaze on the outside. Tomato paste or barbecue sauce works well, too.
- Garlic – An excellent addition to any meatloaf, garlic adds its unique depth of flavor to everything.
- Italian Seasoning – A readily available dried blend of basil, oregano, sage, and thyme. Chopped parsley can also be used instead.
- Worcestershire Sauce – Slightly sour and a bit sweet, with a rich flavor to make your meatloaf that 'extra special' bit better. Don't like Worcestershire sauce? Swap out A1 steak sauce instead.
- Salt and Pepper – These staple spices highlight all the ingredients' flavors.
A few of my favorite additions include some dried minced onion and swapping the simple ketchup glaze for the tasty glaze on my Cracker Barrel meatloaf (using ketchup plus brown sugar, yellow mustard, and Worcestershire sauce or a splash of liquid smoke).
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
📖 Variations
If you want to make this recipe even easier, you can use brown gravy mix for flavor, reducing the recipe to 4 or 5 ingredients. Or add veggies for a wonderfully filling and incredibly tasty meatloaf.
- Brown Gravy Mix - To make this version, use 2 pounds of ground beef, a 6-ounce box of Stove Top Stuffing combined with 1 cup of hot water, 1 packet of brown gravy mix combined with 1 cup of cold water, and 2 large eggs. Combine the ingredients after the stuffing has sat in the hot water for about 5 minutes. Add your preferred topping, then bake as directed in the recipe card below.
- Vegetable Blend - Adding sauteed vegetables will increase the vitamins and the flavor and add moisture and texture to the meatloaf. Onions, celery, bell peppers, yellow squash, zucchini, and carrots are great additions. Be sure to chop your veggies up so they are small pieces, or put them in a food processor before lightly sautéing in a small amount of olive oil or butter.
- Eggless - You can use 1 teaspoon of unflavored gelatin. Dissolve it in half a cup of beef stock and let it sit for a bit. This is a beautiful binding ingredient.
🔪 How To Make Meatloaf with Stove Top Stuffing
Grab a large bowl for mixing ingredients, measuring utensils, a spatula, and loaf pan or rimmed baking dish to start dinner.
This recipe yields 10 servings or 6-8 larger servings for heartier portions.
Prep Then Combine And Shape
Step 1: Prepare. Preheat your oven to 350°F (175°C/Gas Mark 4); lightly grease the inside of the pan with oil or tallow, then set it to the side.
Step 2: Add meatloaf ingredients. Next, using a large bowl, add the ground beef, egg, stuffing mix, milk, garlic, Worcestershire sauce, all seasonings, and half of the ketchup reserving the other half for the topping later (photo 1).
Step 3: Combine, but don't over-mix. Mix ingredients with your clean hands (or use gloves for easier clean-up) until fully combined and evenly distributed in your ground beef (photo 2).
Step 4: Shape the loaf. Transfer the meat mixture to your greased pan, pressing it down slightly to shape the meatloaf. Go along the edges, using either your fingers or a spoon, pressing down next to the sides of the pan to create a well (photo 3).
Step 5: Topping. Spread the reserved ketchup (BBQ sauce or tomato paste) over the top of the meat (photo 4).
Bake, Slice & Serve
Step 6: Cook the meatloaf. Place your meatloaf in the preheated oven to bake at 350°F (175°C/Gas Mark 4) for one hour or until the internal temperature reaches 160°F (72°C), as read by a digital meat thermometer.
Step 7: Rest, then serve. Remove from the oven and rest for 10-15 minutes before slicing and serving.
Want to make this meatloaf in the air fryer? Follow the instructions for mixing the ingredients, then see my air fryer meatloaf for cooking it up!
🍽️ What To Serve With
This dish won’t be complete without a side dish of creamy roasted garlic mashed potatoes – a heavenly food combo. For more ideas, see all my favorites in this post on what to serve with meatloaf.
>>>See All Of My Tasty Recipes Here!<<<
💭 Angela's Pro Tips & Recipe Notes
- Be sure not to over-mix the ingredients. Overmixed meatloaf can result in a dry, dense, or tough meatloaf.
- To avoid over-mixing your meatloaf, beat the egg first and then add it to the mixture. You can also combine the egg and milk (plus any other liquids in the measuring cup) before adding them.
- Allow the meatloaf to rest for about 10 minutes before slicing and serving. This will ensure that your meatloaf is juicy rather than dry.
- Save the pan juices after you remove the cooked meatloaf from your loaf pan. Serve your meatloaf slices with the pan juices poured over them to maximize flavor and juiciness.
- To feed a large gathering, double the recipe. Use 2x the ingredients, then transfer the meatloaf mixture into a lightly greased 9x13 baking pan. Bake at a slightly higher temp (375°F vs 350°F).
- If using leaner beef, ground turkey, or ground chicken, add fat. You'll need to add some fat for great flavor. Try melted butter or grated butter, bacon grease or chopped bacon (uncooked or crisped), or beef tallow.
- Turkey or chicken should be cooked to 165°F/74°C. The higher temp is critical for ensuring that your meatloaf is safe to eat.
🥡 Storing & Reheating
Leftovers can be kept in the refrigerator for 3-4 days. Be sure to cool the meatloaf completely, store it in an airtight container, or wrap it securely in plastic cling film or heavy-duty aluminum foil.
Freezing
If you decide to freeze the leftover meatloaf, make sure it is completely cooled and then wrap it tightly with heavy-duty foil.
Place the wrapped meatloaf in an air-tight container or freezer storage bag. It will keep in the freezer for up to 3 months.
Get all of my best methods and tips in this guide on how to freeze meatloaf.
Reheating
My favorite method is to reheat the leftover meatloaf in an oven-safe dish and add some water or beef broth. Cover with aluminum foil, place on the center rack of your oven, and heat at 250°F (120°C).
Your meatloaf should be heated through in 25-30 minutes, but check to make sure you’re not overheating, which will draw out the moisture. *The amount of time it takes to reheat leftover meatloaf will depend on the portion size of your meatloaf!
See my best tricks on how to reheat meatloaf for perfectly tasty and moist leftovers. Then make a meatloaf sandwich. Yum!
❓ Best Stove Top Stuffing Meatloaf Recipe FAQs
Yes, you definitely can. However, the glaze on top of the meatloaf works really well for retaining moisture and keeping the meatloaf super juicy.
Yes – but please don’t eat raw meat! Take a spoonful of the mixture and cook it in a frying pan before tasting. Then, adjust the meatloaf seasoning as needed.
Of course! My favorite combo is beef and pork, but you can also mix in lamb or veal. Remember to keep the ratios close to 80-85% meat with 15-20% fat for maximum moisture.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Stove Top Meatloaf Recipe
Ingredients
- 1 tablespoon olive oil (extra virgin)
- 2 lbs ground beef (80-85% lean ground beef)
- 6 oz Stove Top Stuffing (boxed mix)
- ¼ cup milk (beef broth or water can work)
- 1 large egg
- 8 tablespoon ketchup (divided in half, half in the loaf the other half on top of the meatloaf - you also can use tomato paste or BBQ sauce)
- 1 tablespoon garlic (minced)
- 1 tablespoon Italian seasoning (or chopped parsley)
- 1 teaspoon Worcestershire sauce (optional)
- 1 teaspoon salt (to taste)
- 1 teaspoon ground black pepper (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat the oven to 350°F (175°C/Gas Mark 4) and lightly grease the interior of your loaf pan with 1 tablespoon olive oil.
- In a large mixing bowl add the 2 lbs ground beef, 6 oz Stove Top Stuffing mix, ¼ cup milk, 1 large egg, half of the 8 tablespoon ketchup, 1 tablespoon garlic, 1 tablespoon Italian seasoning, 1 teaspoon Worcestershire sauce, and 1 teaspoon salt. Reserve 4 tablespoons of the ketchup (or tomato paste or BBQ sauce) for the topping.
- Using clean hands or latex gloves, mix all ingredients thoroughly until well incorporated.
- Put the meat mixture into your loaf pan, press it evenly throughout the pan. Go along the edges and push down with your fingers or a spoon to create a well.
- Spread the remaining 4 tablespoon of 8 tablespoon ketchup (or tomato paste or BBQ sauce) over the top of the meatloaf.
- Bake in the oven at 350°F (175°C/Gas Mark 4) for an hour or continue baking until meatloaf reaches an internal temperature of 160°F (72°C).
- Remove from the oven and allow the meatloaf to rest for 10 minutes before serving.
Notes
- Be sure not to over-mix the ingredients – it could result in a dry, dense, or tough meatloaf.
- Allow the meatloaf to rest for about 10 minutes before slicing and serving. This will ensure that your meatloaf is juicy rather than dry.
- Save the pan juices after you remove the cooked meatloaf from your loaf pan. Serve your meatloaf slices with the pan juices poured over them to maximize flavor and juiciness.
- To feed a large gathering, double the recipe! Use 2x the ingredients, then transfer the meatloaf mixture into a lightly greased 9x13 baking pan. Bake at a bit higher temp (375°F vs 350°F).
Katie says
I’ve never liked meatloaf with ketchup. I made this with bbq sauce but I think I might have accidentally doubled the sauce! The meatloaf tastes quite sweet. Oops! It is delicious but would be even better if you add the onions, etc. and bacon! It needs a little extra, (which might be my fault because it’s so sweet) and make sure I get the right amount of bbq sauce! Definitely a keeper!
Angela Latimer says
Thanks Katie, glad you tried out the meatloaf recipe! See my Cracker Barrel meatloaf for more great add-ins (the green peppers, cheese, onions, and Ritz crackers are a hit).
Alan Wells says
first time using stove top stuffing turned out great will be using this again saved to my favorites list
Anonymous says
Delicious
Jen says
I doubled the recipe. It turned out awesome. I used cookie sheets and formed two loaves using 2 cookie sheets. The loved it. Stuffing made it it so tasteful.
Thank you!!!
Gigi says
I have used this recipe three times in the past few months and it is definitely a favorite in my house. Local butcher recommended 1 pound hamburger and 1 pound Italian sausage for extra flavor and this recipe is a family favorite, topped it off with strips of bacon on top with a little bit of hickory smoked bbq sauce. Winner ! Winner! Meatloaf dinner !!!
Dick Jordan says
Adding the veggies, (onion, celery, and bell pepper), really made this dish pop, both in flavors and color! Thanks for sharing this version. I'm a meatloaf aficionado, and you mos def nailed this one!
Heather says
Make meatloaf this way every time, family loves it. And my son hates stuffing.
Marie Helene Ethier says
Bonjour j'aimerais savoir le temps de cuisson pour des pains de viande individuels. Merci
"Hello, I would like to know the cooking time for individual meatloaves. THANKS"
Angela @ BakeItWithLove.com says
Cela dépendra du poids des mini pains de viande. Ce temps de cuisson de 80 minutes est pour un pain de 2 livres/0,91 kg. Divisez le poids en temps pour votre temps de cuisson.
"It will depend on the weight of the mini meatloaf loaves. This 80 minute cooking time is for a 2 pound/.91 kg loaf. Divide the weight into the time for your cook time."
Karen says
Please help! This recipe looks de6, but I am confused by the "make a well" part of the instructions.
Angela @ BakeItWithLove.com says
I push down between the meatloaf and the edges of the pan to give the fat somewhere to run off to, creating a 'well'. Does that help? It's not a make-it-or-break-it thing, you can totally skip it. 🙂
Kathy says
Hi Karen, I just use the loaf pan to shape my meatloaf then turn out onto a wire rack inside my baking sheet. This way the juices don’t drown the meatloaf and it’s not greasy. Makes for perfect loaf.
Deborah Biggins says
Great recipe…..I mix hot salsa, instead of ketchup, into the meat. Takes it up a notch…..
Anonymous says
Just have mine in the oven now can't wait for it my first time doing with stove top stuffing
love the way it sounds
Thank you
Rose says
Does the stove top orstuffing have all the ingredients for the meatloaf or do I need to more spices?
Angela @ BakeItWithLove.com says
Hello Rose! I usually add some Italian seasoning to this recipe but you'd be fine omitting that. Most of the stuffing mixes have seasoning in them these days. Thanks for asking!
Robin says
I've done this recipe but wrapped the meatloaf in bacon and topped with a sweet and smokey bbq sauce it was awesome
Angela @ BakeItWithLove.com says
What a fantastic idea to try with this meatloaf. I love a bacon-wrapped meatloaf, I have one on the website. Here it is: https://bakeitwithlove.com/bacon-wrapped-meatloaf/
Kimmy says
Such a great meatloaf recipe, wow this really hit the spot, thanks!
Carolyn Keane Franzoni says
Well done Angela. Delicious and easy. I use ground chicken** and in a pinch, the recipe works with 1 pound. My very particular husband and “foodie” daughter frequently request this and the leftovers make great sandwiches!
**chicken can be on the bland side so I bump up the spices.
Michele says
I am going to make this tomorrow but I have a really dumb question. When I add the stuffing mix, am I adding just the breadcrumb part or am I also using the seasoning packet. I just don’t want to mess it up! I am so excited to try a different meatloaf recipe…thank you!!.
Michele says
Ignore my question above….I am an idiot. There is no seasoning packet, I don’t know what my brain was thinking. Dumb!!!
Anonymous says
No question is ever dumb!
Beth Andre says
Not a dumb question. When stovetop stuffing first came out, it did have a separate seasoning packet. I hadn't used it in years until a few months ago, and I was surprised to find the seasoning was already mixed in the bread. Incidentally, my kids are allergic to MSG, and as far as I know, only the turkey variety is MSG-free so that's the only one I use.
Marianne says
There used to be a packet long ago!
Sue says
I am heading into the kitchen to make this now. Just wanted to share with you a game changing secret I learned recently, put a crockpot liner in your crockpot and form your loaf it in. Set it on low for 6-8 hours or high for 4 and let it go!!!!! When it's finished all you have to do is take it out, tie the bag up and dispose of the mess..Delish and no mess!
Angela @ BakeItWithLove.com says
I just bought a new box of liners when I grabbed some roasting bags! I always forget to pick up more, but they really are super convenient! Thanks for sharing. 🙂
Jamie says
This has to be the best meatloaf on the web. Amazingly tender and delicious not one bite was left.
Angela @ BakeItWithLove.com says
Thank you! I love hearing about my recipes being enjoyed!
Chris Collins says
What is the olive oil for?
Angela @ BakeItWithLove.com says
Greasing the interior of the pan, you can use butter, or another oil if desired. Hope that helps 🙂
Chris Collins says
Duh! Never thought of that. Sprayed pan with non stick cooking spray. Am serving with fresh green beans and new potatoes. Thanks for your reply!!
Angela @ BakeItWithLove.com says
No problem, I hope you love it!
Valerie says
Cant wait to try this, thank you
JP says
This has been such a hit with my family! Make it as directed but with meatloaf sauce and half an finely diced onion. I use my Ninja 8 in 1 and make this on the rack and mashed potatoes at the same time in the pot.