4-Ingredient Stove Top Stuffing Meatloaf

Sliced Stove Top Stuffing meatloaf on a flowered serving platter.

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4-Ingredient Stove Top Stuffing Meatloaf

My Stove Top stuffing meatloaf uses a box of stuffing mix, ground beef, eggs, and a ketchup glaze. The stuffing mix brings all the seasoning, so there’s nothing else to measure. It bakes for about an hour on a sheet pan, and 2 pounds of beef makes 8 servings. You can shape it ahead and keep it in the fridge until dinner.

Prep Time10

Cook Time1 5

Resting Time10

Total Time1 25

Course: Dinner Recipes

Cuisine: American

Servings: servings

Calories: 335kcal

Author: Samantha Erb

Equipment

Ingredients

1 (6-ounce) box Stove Top Stuffing Mix any flavor (I use Savory Herbs)
¾ cup hot water
2 pounds 80/20 ground beef
2 large eggs
1 cup ketchup

Instructions

Preheat the oven to 375°F. Line a baking sheet with aluminum foil for easy cleanup, or lightly grease it.
Crush the stuffing mix while it is still in the bag, then pour it into a large bowl. Add the hot water and stir. Let it sit for 5 minutes to soften and cool.
Add the ground beef and eggs to the stuffing mixture. Gently mix everything with your hands or a large spoon until they are all just combined. Do not overmix, or the meatloaf can become dense.
Transfer the mixture to the baking sheet and gently shape it into an even loaf about 12 inches long and 7 inches wide.
Bake the meatloaf uncovered at 375°F for about 1 hour, until the center reaches 160°F on a meat thermometer, depending on the shape and thickness of your loaf.
Take the meatloaf out of the oven and spread the ketchup over the top and sides.
Return the meatloaf to the oven and bake it for another 5 minutes, just until the ketchup is heated through and has formed a glossy glaze.
Let it rest for 5 to 10 minutes, then slice it into 8 pieces about 1 1/2 inches thick.

Notes

Letting the stuffing sit for about 5 minutes is enough to soften it and cool down so the eggs don't scramble before the meatloaf goes in the oven.

Make it ahead by preparing the meatloaf until it's set to be baked, then cover it tightly and keep in the fridge until you're ready to bake (up to 24 hours). Let it sit on the counter for about 30 minutes to come to room temperature, then bake it just like the recipe says.

Store leftover slices wrapped tightly in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat them covered loosely with foil at 350°F for about 15 minutes.

Nutrition