by Angela @ BakeItWithLove.com · 62 Comments
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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!
Serve with garlic green beans or sauteed asparagus with cherry tomatoes and a simple green garden salad!
Jump to:
- 🥘 Ingredients
- 📖 Variations
- 🔪 How To Make Meatloaf with Stove Top Stuffing
- 🍽️ What To Serve With
- ❓ FAQ
- 📖 Recipe Card
- 💬 Reviews
Is there any other food that screams classic comfort food more than meatloaf?? It is the ultimate when it comes to a down-home, nostalgic, and very easy meal.
🥘 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.
- 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.
- Ketchup – Used for both the meatloaf mixture and as a glaze on the outside. Tomato paste or BBQ 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!
*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
Quick and easy is what my Stove Top meatloaf is all about! Grab a mixing bowl, ingredients, and loaf pan to start dinner!
- Prepare. Preheat your oven to 350°F (175°C/Gas Mark 4); lightly grease the inside of the pan with extra virgin olive oil, then set it to the side.
- 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 (reserve the other half for the topping).
- 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.
- 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.
- Topping. Spread the reserved ketchup (BBQ sauce or tomato paste) over the top of the meat.
- Cook the meatloaf. Place your meatloaf in the oven to bake at 350°F (175°C) for one hour or until the internal temperature reaches 160°F (72°C), as read by a digital meat thermometer.
- 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 instructions for cooking it up!
💭 Tips & Notes
- Be sure not to over-mix the ingredients – it could 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.
- 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).
🍽️ 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 side dish ideas, see my post here.
🥡 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!
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 all of my best freezing & reheating methods.
>>>>See all of my recipes here<<<<
❓ FAQ
Can I make this meatloaf without the ketchup on top?
Yes, you definitely can. However, the glaze on top of the meatloaf works really well for retaining moisture and keeping the meatloaf super juicy.
Should I taste-test the meatloaf mixture before cooking to ensure I have the desired flavor?
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.
Can I use a mix of meats, not just beef?
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.
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5 from 498 reviews
Stove Top Meatloaf Recipe
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 some Worcestershire sauce for flavor. Then top it off with ketchup, tomato sauce, or your favorite BBQ sauce for a family-favorite meal!
Author | Angela
Servings: 8 servings
Calories: 281kcal
Prep 10 minutes minutes
Cooking 1 hour hour
Resting Time 10 minutes minutes
Total Time 1 hour hour 20 minutes minutes
Pin 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 each, salt & pepper (to taste)
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
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 each, salt & pepper. 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.
Equipment You May Need
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).
Nutrition
Calories: 281kcal (14%) | Carbohydrates: 21g (7%) | Protein: 28g (56%) | Fat: 9g (14%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 94mg (31%) | Sodium: 520mg (23%) | Potassium: 645mg (18%) | Fiber: 2g (8%) | Sugar: 4g (4%) | Vitamin A: 305IU (6%) | Vitamin C: 4mg (5%) | Calcium: 62mg (6%) | Iron: 4mg (22%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
best stovetop stuffing meatloaf recipe, how to make meatloaf with stove top stuffing mix, meatloaf, Stove Top, Stove Top Meatloaf, stove top meatloaf ingredients
Course Beef Dishes, Dinner Recipes, Main Dish
Cuisine American
Angela @ BakeItWithLove.com
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
bakeitwithlove.com/about/
More Meatloaf
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Reader Interactions
Comments
Heather says
Make meatloaf this way every time, family loves it. And my son hates stuffing.Reply
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"Reply
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."Reply
Karen says
Please help! This recipe looks de6, but I am confused by the "make a well" part of the instructions.
Reply
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. 🙂
Reply
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.
Reply
Deborah Biggins says
Great recipe…..I mix hot salsa, instead of ketchup, into the meat. Takes it up a notch…..Reply
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 youReply
Rose says
Does the stove top orstuffing have all the ingredients for the meatloaf or do I need to more spices?
Reply
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!
Reply
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
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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/
Reply
Kimmy says
Such a great meatloaf recipe, wow this really hit the spot, thanks!Reply
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.Reply
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!!.
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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!!!
Reply
Anonymous says
No question is ever dumb!Reply
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.Reply
Marianne says
There used to be a packet long ago!
Reply
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!
Reply
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. 🙂
Reply
Jamie says
This has to be the best meatloaf on the web. Amazingly tender and delicious not one bite was left.Reply
Angela @ BakeItWithLove.com says
Thank you! I love hearing about my recipes being enjoyed!
Reply
Chris Collins says
What is the olive oil for?
Reply
Angela @ BakeItWithLove.com says
Greasing the interior of the pan, you can use butter, or another oil if desired. Hope that helps 🙂
Reply
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!!
Reply
Angela @ BakeItWithLove.com says
No problem, I hope you love it!
Valerie says
Cant wait to try this, thank youReply
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.
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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.
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Kim R says
By far the best meatloaf our family has ever had!!! So glad I found this website 🙂Reply
Rene says
Definitely a hit with my family!Reply
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.Reply
Allison says
How was it with bison? Love bison 🦬
Reply
Molly says
Can you freeze the meatloaf before cooking?? Thanks!
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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!
Reply
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???
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Angela @ BakeItWithLove.com says
No, I don't soak the stuffing. It'll be just great!
Reply
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?
Reply
Angela @ BakeItWithLove.com says
No, it's not necessary at all. Just mix as directed, thanks for asking!!
Reply
Anonymous says
good but used 1 tsp of salt which was way too much. stuffing already has salt. next time will add onionReply
Linda says
I added onion and green pepper…my husband had seconds!Reply
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!Reply
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!!
Reply
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!Reply
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!!
Reply
Brady says
What do you do with the olive oil?
Reply
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!!
Reply
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!Reply
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!!!!
Reply
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!!
Reply
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!!
Reply
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!Reply
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!!Reply
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
Reply
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 😉Reply
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!Reply
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!
Reply
Anonymous says
Love new recipes. I will try this recipe. Thanks so much
Reply
janice everage says
Tried it tonight,was a hit.Reply
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. 💕Reply
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...
Reply
Thanks for coming! Let me know what you think:
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