Are you searching for a foolproof recipe that guarantees a moist, flavorful meatloaf every single time? Look no further! This Meatloaf with Stove Top Stuffing Recipe is the answer to your dinner dilemmas. Today, we’re diving into how you can create a truly exceptional meatloaf that’s not only incredibly easy to make but also packed with savory goodness, thanks to a secret ingredient – Stove Top Stuffing. This recipe transforms a classic comfort food into an effortless culinary delight, perfect for busy weeknights or cozy family gatherings. Get ready to impress your taste buds with a meatloaf that’s anything but dry!
Key Ingredients for Meatloaf with Stove Top Stuffing Recipe
To craft this delicious and easy meatloaf, you’ll need the following ingredients. Each one plays a crucial role in achieving that perfect moist texture and savory flavor.
- 1 ½ pounds ground beef (80/20 lean): This fat content ensures a moist meatloaf without it being overly greasy.
- 1 (6-ounce) box Stove Top Stuffing Mix (chicken or savory herb flavor): The star ingredient! It provides seasoning, binding, and incredible moisture. Do not prepare the stuffing mix as directed on the box; you’ll use it dry.
- 1 medium onion, finely chopped: Adds a foundational savory flavor to the meatloaf.
- 2 large eggs, lightly beaten: Acts as a binder, helping the meatloaf hold its shape.
- ½ cup milk: Contributes to the moistness and tender texture of the meatloaf.
- ¼ cup ketchup, plus extra for topping: For a classic meatloaf glaze that caramelizes beautifully.
- 1 tablespoon Worcestershire sauce: Deepens the savory, umami flavor.
- 1 teaspoon garlic powder: Enhances the overall flavor profile.
- ½ teaspoon black pepper: A touch of warmth and spice.
How to Make Meatloaf with Stove Top Stuffing Recipe
This meatloaf recipe is a weeknight warrior’s dream! It’s incredibly straightforward, combining simple ingredients for a comforting, satisfying meal in under an hour and a half. The Stove Top stuffing mix is the secret to its unparalleled moisture and rich flavor, making it a guaranteed family favorite. Prep time is just 15 minutes, with a total cook time of approximately 60-70 minutes.
Step-by-Step Instructions:
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan or line a baking sheet with parchment paper for a free-form loaf.
- Combine Ingredients: In a large mixing bowl, combine the ground beef, dry Stove Top stuffing mix, finely chopped onion, beaten eggs, milk, ¼ cup ketchup, Worcestershire sauce, garlic powder, and black pepper.
- Mix Thoroughly: Using your hands (the best tool for this job!), gently but thoroughly mix all the ingredients until just combined. Be careful not to overmix, as this can make the meatloaf tough.
- Form the Loaf:
- Loaf Pan Method: Press the mixture evenly into the prepared loaf pan.
- Free-Form Method: On the lined baking sheet, shape the mixture into a compact loaf, approximately 9×5 inches and about 2-3 inches high.
- Add Ketchup Topping: Spread a thin layer of extra ketchup over the top of the meatloaf. This will create a delicious, slightly caramelized glaze as it bakes.
- Bake: Bake in the preheated oven for 60 to 70 minutes, or until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer.
- Rest: Once baked, remove the meatloaf from the oven and let it rest in the pan for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful result.
- Serve: Slice and serve warm. Enjoy your perfectly moist and incredibly delicious meatloaf!
Why You’ll Love This Meatloaf with Stove Top Stuffing Recipe
You’ll quickly fall in love with this meatloaf recipe for its ultimate simplicity and incredibly moist, flavorful results. The main highlight is undoubtedly the Stove Top stuffing mix, which eliminates the need for separate breadcrumbs and seasonings, adding a fantastic depth of flavor and acting as a magical moisture-retainer. This isn’t just about deliciousness; it’s also a budget-friendly way to feed a crowd, offering a substantial and satisfying meal that costs far less than takeout. The caramelized ketchup glaze on top provides that perfect tangy-sweet finish, making each bite an experience.
Forget dry, crumbly meatloaf – this recipe ensures a tender, juicy slice every time, thanks to those clever stuffing crumbs and the perfect ratio of ingredients. If you enjoy hearty, comforting meals that are both easy on the wallet and a joy to eat, you absolutely must give this a try! And if you’re a fan of classic comfort, you might also enjoy our “Easy Weeknight Shepherd’s Pie” recipe – another family favorite!
What to Serve Meatloaf with Stove Top Stuffing Recipe With
This hearty and flavorful meatloaf pairs beautifully with a variety of classic comfort food sides. Here are a few suggestions to complete your meal:
- Creamy Mashed Potatoes: The ultimate companion to meatloaf, perfect for soaking up any delicious juices.
- Roasted Vegetables: Broccoli, carrots, or asparagus tossed with olive oil, salt, and pepper make a healthy and flavorful side.
- Green Bean Casserole: A classic pairing that offers a comforting, creamy texture.
- Corn on the Cob: Sweet and simple, it adds a touch of freshness.
- Side Salad: A light, fresh green salad with a vinaigrette dressing can cut through the richness of the meatloaf.
- Dinner Rolls or Crusty Bread: Great for wiping up any leftover gravy or ketchup glaze.
Top Tips for Perfecting Meatloaf with Stove Top Stuffing Recipe
Achieving the perfect moist and flavorful meatloaf is easier than you think with these expert tips:
- Don’t Overmix: The most crucial rule! Overmixing meatloaf ingredients can lead to a dense, tough texture. Mix just until everything is combined. Your hands are the best tool for this, allowing you to feel when it’s just right.
- Choose the Right Ground Beef: An 80/20 lean-to-fat ratio for ground beef is ideal. The fat contributes significantly to the moisture and flavor. Leaner ground meats can result in a drier meatloaf.
- Keep the Stuffing Mix Dry: Do not prepare the Stove Top stuffing according to its package directions. You want to use the dry stuffing mix directly in your meatloaf mixture. The breadcrumbs and seasonings will absorb the meatloaf’s juices and contribute to its moisture.
- Finely Chop Onions: Ensure your onions are very finely chopped. Larger pieces might not cook through completely and can create an inconsistent texture. You can even grate them if you prefer a smoother texture and want them to virtually disappear into the meatloaf while still contributing flavor.
- Use a Meat Thermometer: The best way to ensure your meatloaf is cooked through and safe to eat (without overcooking and drying it out) is by using a meat thermometer. It should register 160°F (71°C) in the thickest part.
- Resting Period is Key: After removing the meatloaf from the oven, let it rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the loaf, resulting in a significantly more moist and tender slice. Skipping this step can lead to a dry meatloaf and all the juices running out onto your cutting board.
- Prevent Cracking (Free-Form Loaf): If you’re making a free-form loaf on a baking sheet, shape it firmly and try to create an even thickness throughout. If cracks appear during baking, you can gently press them back together with a spatula while it’s still warm.
- Customizing Flavors: Feel free to experiment! While chicken or savory herb stuffing is recommended, you could try other variants. Adding a pinch of dried thyme or sage can also enhance the savory notes. For a little spice, a dash of red pepper flakes can be a nice addition.
Storing and Reheating Tips
Proper storage and reheating are essential to enjoy leftover meatloaf as much as the first time.
- Storage: Once completely cooled, slice the meatloaf and place the slices in an airtight container. You can also store it as a whole loaf if preferred, but slicing often makes reheating easier. Store in the refrigerator for up to 3-4 days.
- Freezing: This meatloaf freezes wonderfully!
- Cooked Meatloaf: Once cooled, wrap individual slices or the whole loaf tightly in plastic wrap, then an additional layer of aluminum foil. Place in a freezer-safe bag or container. It can be frozen for up to 3 months.
- Uncooked Meatloaf (Free-Form): You can also prepare the mixture, form the loaf, wrap it tightly in plastic wrap and foil, and freeze it uncooked. Thaw completely in the refrigerator before baking as directed.
- Reheating (Refrigerator Leftovers):
- Oven (Recommended): Place slices on a baking sheet, perhaps with a splash of broth or water at the bottom to help retain moisture, and cover loosely with foil. Reheat at 300-325°F (150-160°C) for 15-20 minutes, or until heated through.
- Microwave: For a quick reheat, place a slice on a microwave-safe plate, cover with a damp paper towel (this helps steam and prevents drying), and microwave in 30-60 second intervals until hot.
- Reheating (Frozen Leftovers):
- Thawed: Thaw frozen cooked meatloaf overnight in the refrigerator, then reheat using the oven or microwave methods above.
- From Frozen (Oven): You can reheat a whole frozen loaf (unwrapped and covered in foil) in a 300°F (150°C) oven for about 1 hour or until heated through, adding more glaze if desired. Individual slices might take 30-40 minutes. Ensure it reaches an internal temperature of 165°F (74°C).
Final Thoughts
There you have it – the ultimate Meatloaf with Stove Top Stuffing Recipe that promises a tender, juicy, and flavor-packed dish every single time. This recipe is a true testament to how simple ingredients can come together to create something truly extraordinary. It’s a lifesaver for busy evenings, a crowd-pleaser for family dinners, and a delightful journey back to the comforting flavors of home. So go ahead, gather your ingredients, and prepare to make a meatloaf that will earn you rave reviews and requests for seconds!
try also :
- Salted Caramel Cheesecake
- Biscoff Cookie Butter Cheesecake
- Pumpkin Spice Cheesecake
- Longhorn Steakhouse Brussels Sprouts
- find more in Pinterest
Meatloaf with Stove Top Stuffing Recipe FAQs
Q1: Can I use a different type of ground meat?
A1: Yes, you can. You can use ground turkey or a mix of ground beef and pork. However, keep in mind that leaner meats like ground turkey may result in a slightly drier meatloaf. If using leaner meat, you might consider adding a bit more milk or a tablespoon of olive oil to compensate.
Q2: Do I need to prepare the Stove Top stuffing first?
A2: No, absolutely not! This is a crucial point for this recipe. You will use the dry Stove Top stuffing mix directly from the box. The dry crumbs and seasonings absorb the meat’s juices and milk, contributing significantly to the meatloaf’s moisture and flavor.
Q3: How do I know when my meatloaf is cooked through?
A3: The best way to check for doneness is with a meat thermometer. Insert it into the thickest part of the meatloaf (avoiding the pan bottom). The internal temperature should register 160°F (71°C).
Q4: Can I make this meatloaf ahead of time?
A4: Yes, you can! You can prepare the meatloaf mixture, form the loaf, and then cover and refrigerate it for up to 24 hours before baking. Just make sure to bring it closer to room temperature before putting it in the oven for more even cooking.
Q5: What if I don’t have Worcestershire sauce?
A5: While Worcestershire sauce adds a unique depth of umami flavor, you can omit it if you don’t have it. A splash of soy sauce or even a tiny bit of balsamic vinegar could be a very light substitute for a touch of savory complexity, but it’s not strictly necessary.
Q6: My meatloaf cracked on top, what happened?
A6: Cracking can happen if the meatloaf mixture is too dry, if it’s overcooked, or if the oven temperature is too high. Ensure you don’t overmix and use the recommended fat content for the ground beef. While a slight crack doesn’t affect flavor, you can gently press it back together after baking if desired.
Q7: Can I add vegetables to the meatloaf mixture?
A7: Absolutely! Finely diced carrots, celery, bell peppers, or even mushrooms can be sautéed lightly before adding to the mixture. This adds extra flavor, nutrients, and moisture. Just make sure they are finely diced so they cook evenly with the meatloaf.
Meatloaf with Stove Top Stuffing Recipe
Ingredients
Equipment
Method
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan or line a baking sheet with parchment paper for a free-form loaf.
- Combine Ingredients: In a large mixing bowl, combine the ground beef, dry Stove Top stuffing mix, finely chopped onion, beaten eggs, milk, ¼ cup ketchup, Worcestershire sauce, garlic powder, and black pepper.1 ½ pounds ground beef, 1 (6-ounce) box Stove Top Stuffing Mix, 1 medium onion, 2 large eggs, ½ cup milk, ¼ cup ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, ½ teaspoon black pepper
- Mix Thoroughly: Using your hands, gently but thoroughly mix all the ingredients until just combined. Be careful not to overmix, as this can make the meatloaf tough.
- Form the Loaf:
- Loaf Pan Method: Press the mixture evenly into the prepared loaf pan.
- Free-Form Method: On the lined baking sheet, shape the mixture into a compact loaf, approximately 9×5 inches and about 2-3 inches high.
- Add Ketchup Topping: Spread a thin layer of extra ketchup over the top of the meatloaf.¼ cup ketchup
- Bake: Bake in the preheated oven for 60 to 70 minutes, or until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer.
- Rest: Once baked, remove the meatloaf from the oven and let it rest in the pan for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful result.
- Serve: Slice and serve warm. Enjoy your perfectly moist and incredibly delicious meatloaf!
Yummy