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Stove Top Stuffing Meatloaf

Stove Top stuffing meatloaf is an easy meatloaf recipe with a moist, perfectly seasoned interior thanks to the stuffing mix. It bakes in a greased loaf pan and finishes with a sticky ketchup glaze that caramelizes on top.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
rest 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 1 can (6 oz) Stove Top stuffing mix any flavor
  • 2 eggs
  • 0.5 cup water
  • 0.33 cup milk
  • 1 small onion grated
  • 2 tbsp Worcestershire sauce
  • salt to taste
  • pepper to taste
Ketchup Glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp mustard

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan with a thin coating so the loaf releases cleanly.
  2. Mix the Stove Top stuffing mix with the water and milk, then let it stand 5 minutes until fully moistened and beginning to soften.
Assemble and glaze
  1. Combine ground beef, soaked stuffing, eggs, grated onion, Worcestershire sauce, salt, and pepper, mixing just until evenly incorporated.
  2. Press the mixture into the loaf pan and smooth the top so the glaze spreads evenly.
  3. Mix the ketchup, brown sugar, and mustard, then spread half of the glaze over the top for a sticky first layer.
Bake and rest
  1. Bake at 350°F for 55–65 minutes until the internal temperature reaches 160°F, watching for a deepening color at the edges.
  2. At the 45-minute mark, spread the remaining glaze over the meatloaf so it caramelizes as the finish bakes.
  3. Rest the meatloaf for 10 minutes before slicing so the juices settle and the interior stays moist.

Notes

Pro tip: Use an instant-read thermometer and pull the loaf as soon as it hits 160°F for a moist interior (no dry overbaking). Refrigerate leftovers in an airtight container up to 3–4 days; freeze baked leftovers up to 2–3 months. For a lower-sodium option, choose a low-sodium Worcestershire and use reduced-salt seasoning to taste.