Stove Top stuffing meatloaf combines ground beef, stuffing mix, onions, and peppers for a tender, flavorful dinner that bakes in one pan and slices beautifully.

This stove top stuffing meatloaf is pure comfort food the way I like it: simple ingredients, big flavor, and just one pan to wash.

You get a tender loaf made with ground beef, Stove Top stuffing mix, onions, peppers, and a classic ketchup topping.

Instead of plain breadcrumbs, the stuffing mix has built-in herbs and seasoning, so you don’t have to measure a long list of extras.

It’s a great weeknight dinner, but it also looks right at home on the table with mashed potatoes and green beans for a Sunday meal.

If you like this, don’t forget to try our pork chop and stuffing bake, smothered pork chops, and apple cranberry walnut stuffing.

Why you’ll love this stove top stuffing meatloaf

Full of flavor: Stuffing mix, meatloaf seasoning, Worcestershire, and ketchup give you that classic, savory meatloaf taste.
No fussy steps: Everything mixes together in one bowl, then bakes on a sheet pan.
Moist, not mushy: Beef broth and stuffing help hold in moisture so the meatloaf slices cleanly without falling apart.
Family-friendly: Familiar flavors and a ketchup glaze make this an easy win with picky eaters.
Great for leftovers: Extra slices reheat well for sandwiches or another quick dinner later in the week.

Sliced stove top stuffing meatloaf on a white platter.

What you’ll need

You’ll find the full ingredient amounts in the recipe card at the bottom of the post. Here’s a quick overview of how I make this meatloaf:

Ketchup.
Ground beef: Use ground beef with a little fat, like 80/20 or 85/15. Leaner beef can dry out.
Stove Top stuffing mix (about 6 ounces).
Eggs.
White onion and green bell pepper.
Beef broth.
Meatloaf seasoning packet.
Worcestershire sauce.

Ingredients for stovetop stuffing meatloaf.

How to make stove top stuffing meatloaf

The detailed times and amounts are in the recipe card.

Add the ground beef, dry stuffing mix, eggs, chopped onion, chopped green pepper, beef broth, meatloaf seasoning, and Worcestershire sauce to a large mixing bowl.

Gently mix with clean hands or a spatula just until everything is combined.

Transfer the mixture to the prepared sheet pan and form it into a tight, even loaf. Try to keep the thickness consistent from end to end so it cooks evenly.

Cover the loaf loosely with foil and bake at 350°F for about 1 hour. This helps the meatloaf cook through without drying out.

Remove the foil and brush the top with ketchup. Return the meatloaf to the oven and bake for another 18–23 minutes, or until the internal temperature reaches 160°F

Serving Suggestions

This stovetop stuffing meatloaf is an easy main dish that can be served with any of your favorite sides! Here are some tasty pairing ideas:

Tips for the best results

Adjust the stuffing texture: If you don’t like larger stuffing pieces, pulse the dry mix in a food processor a few times before adding it to the bowl.

Don’t over-mix: Over-working the meat can make the loaf dense and tough. Mix just until everything looks combined.

Finely chop the veggies: Smaller onion and pepper pieces soften nicely and blend into the meatloaf instead of leaving big chunks.

Top down view of meatloaf on a platter and a separate plate.

Variations and substitutions

You can easily tweak this recipe based on what you have on hand:

Change the stuffing flavor: Use chicken, savory herb, or cornbread stuffing mix for a slightly different taste.
Add a different topping: Use BBQ sauce, chili sauce, or a mix of ketchup and brown sugar instead of straight ketchup if you like a sweeter glaze.
Loaf pans vs. sheet pan: You can bake this in two 9×5-inch loaf pans instead of on a sheet pan if you prefer. Cooking time may vary slightly, so keep an eye on the internal temp.

Do I need to prepare the stuffing mix first?

No. The stuffing mix goes in dry. The beef broth and moisture from the meat will hydrate it as the meatloaf bakes.

Pieces of homemade meatloaf on two plates.

Can I substitute Stove Top stuffing for breadcrumbs in other meatloaf recipes?

Yes. In many meatloaf recipes you can swap the breadcrumbs and some of the seasoning for an equal amount of dry stuffing mix. You may need a little extra liquid to balance the change.

Storage and reheating

Refrigerator:
Let leftover meatloaf cool to room temperature, then store slices in an airtight container or wrap them tightly in plastic wrap. Refrigerate for up to 4–5 days.

Freezer: To freeze leftovers, wrap individual slices tightly in plastic wrap and foil, then store in the freezer for up to 6 months.

Reheating: To reheat leftovers, let them thaw overnight in the fridge if frozen, then add them to a baking dish with a tablespoon or two of water or broth. Cover and bake at 250ºF until heated all the way through.

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