Meatloaf With Stuffing

This super easy meatloaf turns a box of Stove Top stuffing into a tasty, moist dinner that'll win over even the fussiest eaters. With just four cheap ingredients and barely any prep, this wallet-friendly meal delivers homestyle comfort any day of the week.

A few weeks back, I whipped this up for a regular family dinner, and my hubby who usually thinks meatloaf is 'nothing special' grabbed second and third helpings. The trick? Stove Top stuffing mix adds ready-seasoned taste and great texture in one handy box.

Key Ingredients and Smart Choices

• Ground Beef: The fattier kind (80/20) gives the best results in this dish
• Stove Top Stuffing: All flavors work fine, but Traditional Sage or Savory Herbs really shine
• Eggs: They keep everything stuck together and boost juiciness
• Water: Gets the stuffing mix just right for perfect texture
• Ketchup: Makes a zingy, slightly sweet topping

The best part happens when the Stove Top soaks up all the meat juices while baking, making a perfectly flavored, juicy meatloaf without any fancy ingredients or tricky steps.

Simple Cooking Steps

Step 1: Warm Up Your Oven

Turn your oven to 350°F. This medium heat lets the meatloaf cook all the way through without getting dry or burnt outside.

Step 2: Combine Everything

In a big bowl, throw in the ground beef, dry stuffing straight from the box (don't prep it first), eggs, water, and half the ketchup. Mix until just combined - too much mixing makes tough meatloaf.

Step 3: Shape It Up

Put the mixture into a greased bread loaf pan. No loaf pan? No problem - just shape it into a loaf on a foil-covered baking sheet. Fold up the foil edges to catch any juices that come out during cooking.

Step 4: Top It Off

Spread the rest of the ketchup all over the top. This makes a tangy, sweet crust that adds flavor and keeps moisture in.

Step 5: Cook It Right

Stick the meatloaf in your hot oven and bake for 45-50 minutes, or until it hits 160°F inside when you check with a meat thermometer. Don't have one? Just cut into the middle to check it's done.

Step 6: Make Sure It's Done

The meatloaf should be fully cooked with no pink left. If it's not quite there, pop it back in the oven for a bit longer.

Step 7: Let It Sit

Once it's done, let your meatloaf rest about 5 minutes before cutting. This key step lets all the juices spread back through the meat, making it way more flavorful and moist.

Step 8: Cut and Enjoy

Slice into thick pieces and serve with classic sides like mashed potatoes and green beans for a total comfort food experience.

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I found out how important using fattier ground beef is when my first try with lean meat ended up a bit dry. The fat really makes a huge difference in how juicy this simple dish turns out.

Money-Saving Meal Ideas

This meatloaf shows off smart cooking, feeding four people for less than $10. Ground beef goes on sale often, and one Stove Top box makes a pound of meat go much further. To save the most money, buy stuffing mix when it's discounted and freeze ground beef in one-pound packages. Add basic sides like mashed potatoes and frozen veggies, and you've got a full, tasty dinner for under $2.50 per person.

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Kid-Friendly Variations

For homes with different taste preferences, this dish is super easy to tweak. Picky eaters love the familiar taste without visible onions or veggies. For more adventurous eaters, mix in finely chopped veggies like bell peppers or mushrooms, or add some shredded cheese to the mix. My kids started loving meatloaf when I made 'meatloaf cupcakes' by cooking individual portions in a muffin tin, topped with mashed potato 'icing.'

Tasty Side Dish Ideas

This flexible meatloaf goes well with whatever produce is in season. Summer brings fresh corn salad or juicy watermelon. Fall calls for roasted sweet potatoes or Brussels sprouts. Winter pairs nicely with hearty root veggies. Spring works great with asparagus or fresh green salads. This flexibility keeps the meal exciting all year while using what's fresh and available.

Prep-Ahead Options

For busy families, this dish really shines as a do-ahead meal. Mix and form the raw meatloaf up to a day ahead, wrap it tight with plastic and keep in the fridge until you're ready to bake. For saving even longer, shape the raw mixture into a loaf, wrap well in plastic and foil, then freeze up to three months. Thaw in the fridge overnight before baking as usual, adding just 1-2 extra minutes to the cooking time.

Tasty Tweaks and Tricks

• For more depth, throw a spoonful of Worcestershire sauce in the meat mix
• Lightly toast the pan before putting everything in if it's not super fresh
• Mix a bit of cayenne with the ketchup for a spicy touch
• For neater slices, add a tablespoon of cornstarch to the mix
• Always let it cool down after baking for juicier slices

I figured out these little improvements after making this many times - especially adding the Worcestershire sauce, which gives amazing depth without anyone being able to spot it as Worcestershire.

This upgraded meatloaf has become my trusty standby when I need a filling meal everyone enjoys. The mix of convenience, taste, and value creates something better than you'd expect from the parts - a dish that feels special while being surprisingly quick to make.

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This Stove Top Stuffing meatloaf shows that yummy, satisfying meals don't need fancy methods or weird ingredients - just a few smart shortcuts and the boldness to keep things wonderfully basic.

Frequently Asked Questions

→ Can I swap the ground beef for something else?

Definitely! Try ground turkey, chicken, or even a mix of meats. Just remember leaner meat may need more moisture, so toss in extra water or another egg.

→ Which Stove Top flavor pairs best?

Honestly, they're all good! Sage, chicken, or savory herb flavors add great seasoning to beef, but pick your favorite.

→ Is making the meatloaf in advance possible?

For sure! Shape and store it in the fridge up to a day earlier. Bake straight from the fridge—just tack on 5–10 extra minutes to the cooking time.

→ When is my meatloaf ready to come out of the oven?

Use a meat thermometer to check—it should hit 160°F in the center. No thermometer? Firm to the touch with no pink in the middle works too.

→ What’s the best way to warm up leftovers?

Heat slices in a skillet with some oil for crispy edges, or microwave with a damp paper towel over them to keep things juicy. They also make awesome sandwiches!