Stove Top Stuffing Meatloaf
Stove Top Stuffing Meatloaf is the easiest meatloaf you’ll ever make! The meatloaf comes out so tender and so flavorful thanks to the stuffing mix then it’s all topped with gravy!
A FASTER THAN TRADITIONAL MEATLOAF RECIPE
Many of you who grew up in the 70’s, 80’s or even the 90’s probably remember this recipe very well. It was super popular when Stove Top stuffing became a household name. And it takes that boring meatloaf taste and really amps it up! Don’t get me wrong, to me, traditional meatloaf is delicious, especially if you use my Momma’s Meatloaf recipe, but with the added stovetop stuffing, it will win over even the pickiest eater!
This was so good! We love your Momma’s meatloaf recipe and I had several boxes of stovetop leftover from the holidays and went searching for your site for recipes. I have made this recipe and your chicken and stuffing (casserole) recipe and both were huge hits! Absolutely delicious – thank you for sharing your recipes with all of us!
– Sheena
FREQUENTLY ASKED QUESTIONS:
This would be fantastic with a simple ketchup or bbq glaze as well and skip the gravy.
I always make my meatloaf this way. Using some kind of baking dish other than a loaf pan, allows all that excess grease to bake off of the meatloaf, where as, if you were making this in a loaf pan it just sits in all that fat. Plus, with this recipe, we are using two pounds of ground beef and that would probably be too much for most standard loaf pans. You could even use a baking sheet if that is all you have.
As you can see in the pictures, I like to serve my meatloaf slices on a bed of Creamy Mashed Potatoes with a simple side of peas and carrots or any other veggies I have on hand. This is just a comfort food meal, so if you’d rather have pasta or a pile of mashed sweet potatoes, whatever fills your belly, will do the job.
Sure, you can also use my Crock Pot Meatloaf recipe and follow those cooking instructions once you’ve assembled your loaf.
You bet. I’d assemble the loaf using the instructions for this recipe then use the cooking instruction in my Instant Pot Meatloaf recipe.
Of course, I’d recommend using my Air Fryer Meatloaf recipe if you want to do that. You could use that loaf recipe, or this Stuffing Meatloaf recipe and then just cook it in the Air Fryer.
Reheat any leftovers covered in aluminum foil in the oven with a splash of water or stock to keep it moist.
You can keep your leftovers in the fridge for up to 3 days, or freeze for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- Stove Top Stuffing Mix – it doesn’t have to be this brand specifically, you can use the store brand if you prefer.
- beef broth – you can use low sodium, or no sodium beef broth if desired.
- large eggs
- Worcestershire sauce
- lean ground beef – I used an 80/20 mixture. You want to use a leaner beef like 80/20 so there is not so much fat that comes out of the meatloaf itself. If you are only using one pound of ground beef, you will want to cut all the other meatloaf ingredients in half.
- butter
- all-purpose flour
HOW TO MAKE STOVE TOP MEATLOAF:
Preheat the oven to 375°F. Spray a 9×13 baking dish with cooking spray and set aside. Add the stuffing mix to a large bowl. Stir in the beef broth and let it sit for 5 minutes. Add the eggs and Worcestershire sauce, and stir to combine. Add the beef and mix it well, but try not to overmix it so it doesn’t become tough. I like to use my hands for this.
Add the beef mixture to the baking dish and form it into an even oval shape. For even cooking, you want to make sure it is the same thickness all the way through. Bake for 45-50 minutes until the internal temperature reaches 160°F. Allow to sit at room temperature and cool slightly while you make the gravy.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk it in, cook for 1 minute. (If you like thicker gravy, add an extra tablespoon of flour.) Stream in the beef broth slowly while whisking constantly to avoid lumps.
Stir in the Worcestershire sauce and pepper. Bring to a simmer and simmer for 5 minutes until thickened slightly. Place the meatloaf on your serving platter. Brush the meatloaf all over with the gravy.
Slice and serve with more gravy over each portion.
CRAVING MORE RECIPES?
Stove Top Stuffing Meatloaf
Ingredients
- 6 ounce box Stove Top Stuffing Mix
- ¾ cup beef broth (low or no sodium can be used)
- 2 large eggs
- 2 Tablespoons Worcestershire sauce
- 2 pounds lean ground beef (I try to use at least an 80/20 fat ratio)
For the gravy:
- 2 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 2 cups beef broth
- 1 Tablespoon Worcestershire sauce
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 375°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- Add 6 ounce box Stove Top Stuffing Mix to a large bowl. Stir in 3/4 cup beef broth and let it sit for 5 minutes.
- Add 2 large eggs and 2 Tablespoons Worcestershire sauce and stir to combine.
- Add 2 pounds lean ground beef and mix it well, but try not to overmix it so it doesn’t become tough. I like to use my (clean) hands for this.
- Add the beef mixture onto the baking dish and form it into an even oval shape. For even cooking, you want to make sure it is the same thickness all the way through.
- Bake for 45-50 minutes until the internal temperature reaches 160°F. Allow to sit at room temperature and cool slightly while you make the gravy.
- In a medium saucepan, melt 2 Tablespoons butter over medium heat.
- Add 2 Tablespoons all-purpose flour and whisk it in, cook for 1 minute. (If you like thicker gravy, add an extra Tablespoon of flour.)
- Stream in 2 cups beef broth slowly while whisking constantly to avoid lumps.
- Stir in 1 Tablespoon Worcestershire sauce and 1/2 teaspoon black pepper.
- Bring to a simmer and simmer for 5 minutes until thickened slightly.
- Place the meatloaf on your serving platter. Brush the meatloaf all over with the gravy.
- Slice and serve with more gravy over each portion.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I have always disliked meatloaf as growing up it was as dry as a bone…..
I made this with a 1lb of sweet italian sauage and 96/4 ground beef..
This came out so moist and delicious!! Will make again for sure!
I feel like we all have meatloaf horror stories growing up! Ha!
Added chopped bell pepper and onion, this is the only meatloaf that I ever tried to make that I won’t have to throw out to my dogs. They are going to be mad at me. Just an old Bachelor.
I lo9ve hearing that Art! It is really easy for meatloaf to go wrong in so many ways lol! So happy you enjoy this one and I am thankful you took the time to come back and comment!
I’ve made this a few times, and I’m making it again tonight. It’s so good. I don’t like ketchup covered meatloaf, and prefer this one with gravy. I’ve made traditional meatloaf and the seasoning was kind of overpowering. This has a much better flavor in my opinion. I plan to make this recipe regularly for a long time.
Thanks so very much Autumn!! I really appreciate you coming back to comment – love hearing that so much!
This was so moist and so flavorful! Even my meatloaf hating husband enjoyed it!
great meatloaf, my family loves it. yummy yummy
this meatloaf is to die for. I’ve made it several times and I’ve gotten rave reviews.
This was so good! We love your Momma’s meatloaf recipe and I had several boxes of stovetop leftover from the holidays and went searching for your site for recipes. I have made this recipe and your chicken and stuffing recipe and both were huge hits! Absolutely delicious – thank you for sharing your recipes with all of us!
This is the only meatloaf recipe I love and my husband too! Drop the spatula!
I have made this recipe twice and found it very tasty. The addition of the stuffing mix helps to lighten the density of the ground beef. Just adjusted the seasonings to our taste by adding 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder. First time made it with gravy and the second time with a meatloaf glaze.
Delicious either way and it likely will be my go-to recipe from now on.
Oh em geee!! I made this for dinner last night and it was the BEST meatloaf recipe I’ve ever made! It will be my go-to every time! Thank you so much for sharing!
I have found that adding diced then microwaved one minute vegetables of choice to the mix works well.
Hi Brandie, I was thinking about using my Stouffer’s in meatloaf just a few days ago, and then “Poof” your recipe appeared on my FB page. So nice, I don’t have to experiment with it because you’ve already done that job! In the pic it shows herb stuffing, I have the chicken and the turkey flavored. I don’t think it will make a difference, do you? And I wouldn’t have thought of using beef broth, good move! I always whisk the eggs in a bowl before adding them. It’s easier to get everything mixed together that way. This week I will give it the test. May the flavors be with you!
No not at all! I think either flavor will work just fine! I hope you love it!
When I first came across this, I thought what the heck. VERY easy. Add diced veggies if you want. ONLY way I will make it now.
Thanks so much Sher! I appreciate you taking the time to come back and comment!
Thank you for teaching a old woman a new trick lol I really enjoyed this it added new flavors I’m so glad I found you I’m having fun trying new stuff keep on cooking