STOVE TOP STUFFING MEATLOAF

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Introduction

Meatloaf is the quintessential comfort food—warm, hearty, and endlessly adaptable. But what if you could take that classic dinner staple and give it a flavorful twist that’s both easy and impressive? Enter Stove Top Stuffing Meatloaf: a clever reinvention that swaps traditional breadcrumbs for Stove Top Stuffing mix, infusing every bite with savory herbs, extra moisture, and a nostalgic taste of home. This recipe is a game-changer for busy weeknights, offering all the satisfaction of a homemade meal without the fuss. It’s no wonder this dish has become a family favorite, beloved for its simplicity, adaptability, and crowd-pleasing appeal.

What sets this meatloaf apart is its ingenious use of Stove Top Stuffing mix as both a binder and a flavor booster. The stuffing mix soaks up broth or milk, keeping the meatloaf tender and juicy, while the blend of seasonings adds depth without extra prep. Whether you’re a seasoned home cook or just starting out, this recipe is forgiving and flexible—perfect for customizing with your favorite add-ins or sauces. Plus, it’s a fantastic way to use up pantry staples, making it a practical choice for any night of the week. Serve it with classic sides like mashed potatoes and green beans, and you’ve got a meal that feels both familiar and excitingly new.

Stove Top Stuffing Meatloaf is more than just a clever hack—it’s a celebration of comfort food at its best. It’s moist, flavorful, and holds together beautifully when sliced, making it ideal for sandwiches the next day. Whether you’re feeding a crowd, meal prepping for the week, or simply craving something satisfying, this meatloaf delivers on every level. Read on to discover how to make it, along with tips, variations, and everything you need to know for perfect results every time.

Nutritional Information

Per serving (approximate values, based on a typical recipe using 80/20 ground beef and standard ingredients):

  • Calories: 400–450
  • Protein: 30g
  • Carbohydrates: 25g
  • Fat: 20g
  • Fiber: 1g
  • Sodium: 800mg

Note: Nutritional values can vary based on specific ingredients, portion size, and any customizations. For lower sodium, use reduced-sodium broth and stuffing mix.

Ingredients

  • 2 pounds ground beef (preferably 80/20 for juiciness)
  • 1 (6 oz) box Stove Top Stuffing mix (any flavor—Savory Herbs, Cornbread, or your favorite)
  • 1 cup vegetable or beef broth (or milk, for a richer texture)
  • 2 large eggs
  • 1/4 cup ketchup (plus extra for glazing)
  • 2 tablespoons brown sugar (optional, for glaze)
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons Worcestershire sauce (optional)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F. Line a baking sheet with parchment paper or foil for easy cleanup, or lightly grease a loaf pan.
  2. In a large mixing bowl, combine the dry Stove Top Stuffing mix with the broth (or milk). Stir well and let sit for a few minutes to allow the stuffing to soften.
  3. Add the ground beef, eggs, ketchup, onion powder, garlic powder, salt, pepper, and Worcestershire sauce (if using) to the bowl with the stuffing. Use your hands or a fork to mix just until the ingredients are evenly combined—avoid overmixing to keep the meatloaf tender.
  4. Transfer the mixture to the prepared baking sheet or loaf pan. Shape it into a loaf about 2 inches thick.
  5. In a small bowl, mix the remaining ketchup with brown sugar (if using) to create a glaze. Spread this evenly over the top of the meatloaf.
  6. Bake in the preheated oven for 45–60 minutes, or until the internal temperature reaches 160°F when checked with a meat thermometer.
  7. Remove the meatloaf from the oven and let it rest for 5–10 minutes before slicing. This allows the juices to redistribute, ensuring a moist result.
  8. Garnish with chopped fresh parsley if desired, slice, and serve warm.

Cooking Tips and Variations

For the Best Results:

  • Avoid overmixing: Mix the ingredients just until combined to prevent a dense, tough texture.
  • Choose the right beef: Higher-fat ground beef (80/20) yields a juicier meatloaf, as the stuffing absorbs moisture. If using leaner meat, add a bit more liquid.
  • Check for doneness: Always use a meat thermometer to ensure the internal temperature reaches 160°F for food safety.
  • Easy cleanup: Line your pan with foil or parchment for quick cleanup.

Flavor Variations:

  • Stuffing flavors: Use any Stove Top Stuffing flavor—Savory Herbs, Cornbread, or even Turkey for a seasonal twist.
  • Meat options: Swap ground beef for turkey, chicken, or pork. For leaner meats, consider adding a little extra fat or liquid to keep the loaf moist.
  • Add-ins: Stir in diced onions, minced garlic, shredded cheese, or chopped herbs like parsley or thyme for extra flavor and texture.
  • Glaze ideas: Experiment with BBQ sauce, a mix of ketchup and mustard, or even a drizzle of gravy on top after baking.
  • Cheesy surprise: Stuff the center of the meatloaf with cheese before baking for a gooey, melty middle.

Serving Suggestions:

  • Pair with classic sides like creamy mashed potatoes, roasted vegetables, or a crisp green salad.
  • Use leftovers for hearty sandwiches the next day—just add a slice of cheese and some pickles.

Storage and Reheating

Stove Top Stuffing Meatloaf keeps well in the refrigerator for up to 3–4 days. Wrap slices tightly in plastic wrap or store in an airtight container. For longer storage, freeze individual portions in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, place slices on a microwave-safe plate and heat in 30-second intervals until warmed through. Alternatively, reheat in a 350°F oven, covered with foil, for 10–15 minutes. Adding a splash of broth or water before reheating can help maintain moisture.

Frequently Asked Questions

Can I use a different type of meat?

Absolutely! Ground turkey, chicken, or pork all work well in this recipe. Keep in mind that leaner meats may result in a drier loaf, so consider adding a bit more liquid or fat to the mixture.

Can I make this meatloaf ahead of time?

Yes, you can prepare the meatloaf mixture up to a day in advance and store it covered in the refrigerator until ready to bake. You can also bake the meatloaf, cool it completely, and freeze it for future meals.

Why is my meatloaf dry?

Dry meatloaf is often the result of overmixing, using lean meat, or overcooking. Be gentle when mixing, choose higher-fat ground beef, and always check for doneness with a thermometer to avoid overcooking.

Can I add vegetables to the meatloaf?

Definitely! Diced onions, bell peppers, mushrooms, or grated carrots can be mixed into the meatloaf for extra flavor, nutrition, and moisture. Just be sure to chop them finely so they cook evenly.

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