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).
Patsy says
I used Savory Herb Stove Top Stuffing, did not add the extra salt and did add 3/4 cup milk and 1.5 cups grated cheddar cheese. It was delicious. It would have been fine as written, except for the extra salt - it isn't needed as the stuffing and worcestershire sauce are salty enough.
Kim R says
By far the best meatloaf our family has ever had!!! So glad I found this website 🙂
Rene says
Definitely a hit with my family!
KennyG says
I love meatloaf, though this is my first time using a stuffing mix. Excellent !
First try: ground Turkey; Second try: ground Bison; Third round will be Ground Venison & Pork. I like freezing the leftovers and taking them camping for a fast sandwich or campfire dinner. Thanks for the inspiration. I'm all about recipe variations.
Allison says
How was it with bison? Love bison 🦬
Molly says
Can you freeze the meatloaf before cooking?? Thanks!
Angela @ BakeItWithLove.com says
Yes, you most certainly can freeze the combined meatloaf. Note that when you go to cook the meatloaf from frozen, they typically will take between 1 1/2 to 2 times longer to cook fully. To make sure your meatloaf doesn't need much longer to cook, let it thaw completely in the fridge then set it out at room temperature for 30 minutes to an hour before cooking. Enjoy!
Jessica says
Just making this now and put it in the oven.... was i supposed to soak the stuffing mix in water and then add to the meat mixture???
Angela @ BakeItWithLove.com says
No, I don't soak the stuffing. It'll be just great!
Amanda says
Where in the directions does it say to soak the stuffing mix? I have looked over the directions 2x and don't see any mention of soaking the stuffing. Wondering if it is a necessary step?
Angela @ BakeItWithLove.com says
No, it's not necessary at all. Just mix as directed, thanks for asking!!
Anonymous says
good but used 1 tsp of salt which was way too much. stuffing already has salt. next time will add onion
Linda says
I added onion and green pepper…my husband had seconds!
Vanessa says
I made this last night and it was delicious and flavorful. I did not have Stove Top brand stuffing, only a 12 oz bag of another brand. When I was trying to determine how much to use, 1/2 the bag seemed like a huge amount so I measured out 6 oz (3/4 cup) as the recipe calls for. Please let us know how many cups of stuffing mix you used as I think mine could have used more. I love all the other variations you provide but did not see anything else about alternate stuffing brands. Thank you!
Angela @ BakeItWithLove.com says
We're glad you went ahead with a different brand anyway! Really, any brand of stuffing should work just fine as long as you start with the 6 ounces. From there, because nothing comes together exactly the same all the time, you can add more stuffing or liquid as needed to get a perfect meatloaf consistency. Thanks for asking!!
Lisa M. says
I have never made meatloaf before in my life, since my mother's version turned me off of it...until now! This was absolutely delicious, so tender, I used BBQ sauce instead of ketchup to top it with, and used 97% lean beef, added sliced mushrooms. It was perfectly caramelized, and I am so glad I tried it! Thank you!
Cheryl Gehring says
My husband and I love the Stove Top meatloaf. I put green pepper in with the ketchup, water and onion and blend it together. We use part of it for peppers and the rest for the meatloaf. Delicious!!
Brady says
What do you do with the olive oil?
Angela @ BakeItWithLove.com says
Oops! I had meant to include that if you like some onion and garlic in your meatloaf, I prefer mine sauteed lightly first. In which case you would saute the onion for 4-5 minutes with the olive oil then add garlic for another minute before combining with all the meatloaf ingredients. Thanks for asking!!
Jodi says
I have never been a huge fan of meatloaf but my husband sent me a tiktok of something similar and wanted to try it. I have made it this recipe 3 times in the past month. I really like it and my husband says it's the best meatloaf he has ever had. I used Savory Herb stove top. I also used water in place of the milk/beef broth because I didn't have either in the house. My husband likes a little sweetness so I added BBQ mixed with ketchup to one half of the top. I prefer it with just ketchup so I put ketchup on the other half.
I highly recommend this recipe!
Shannon Trombley says
Hi Jodi! My family likes sweetness as well...for the topping I make a mixture of salsa & brown sugar and spread that on top, it is a hit and it's delicious!!!!
Michelle says
Hey there, my family likes the sweetness as well but I wasn’t in the mood for bbq sauce so I topped it with Manwich Bold sauce and oh my gracious it was DELICIOUS!!
Judy Garcia says
When I click to print the recipe, it just takes me back to the first of the page. I can't print it!!
Angela @ BakeItWithLove.com says
Hello Judy, you may have a pop up blocker? But here is the direct link https://bakeitwithlove.com/wprm_print/33835
Hope that helps!
Artemis Brewski says
Wow! First of all, great recipe!! Most importantly, I've finally found a food blog that is awesome! Very nicely formatted. Links to the different parts of the post. Well done. 99% of what I see is awful, and I can hardly be on those sites more than 10 seconds. Yours is truly a blessing. Nice job!!
Joan says
You are by far the most entertaining chef so exsplicid which I love your recipes are yummy I know your a teacher thanks
Gail says
My husband loves meatloaf, I’m not that crazy about it.
I’m hoping that with the stuffing in it I will like it better.
But I know my husband will love it💙 and to me that’s all that matters 😉
Sharyn Fireman says
Hi
I am a part time chef. I cater small dinners! My clients love meat loaf!
I was taught at the French Culinary Institute
I never put meatloaf in a pan. It STREAMS the meat
I make a loaf and cook it!
Amazing…. Sometimes I wrap in bacon
Or make a well and stuff with Lucious sautéd mushrooms.
Enjoy!
Angela @ BakeItWithLove.com says
I have never had a problem with "steaming" but I do love to wrap meatloaf with bacon check out this bacon wrapped meatloaf, you will probably love it, and its outside the pan!
Anonymous says
Love new recipes. I will try this recipe. Thanks so much
janice everage says
Tried it tonight,was a hit.
Lacey Sorrell says
I've been making meatloaf this way for over 20 years. I always kept it a secret but guess it's out now. 💕
Angela @ BakeItWithLove.com says
I love it! I had another lady tell me that at some time years ago, this was published in a regional booklet (like a chamber of commerce for a state). I'm going to have to go find that now...