This Stove Top Stuffing Meatloaf is a classic, easy dinner recipe that the entire family will love! It's made with juicy ground beef, a box of Stove Top Stuffing, white onion, green bell pepper, meatloaf seasoning, Worcestershire sauce, and more. It's tender, savory, and delicious!
Easy Meatloaf Recipe with Stove Top Stuffing Mix
This Stove Top Stuffing Meatloaf is one of the best meatloaf recipes I've ever had. It's made with simple ingredients that yield the most flavorful meatloaf.
This meatloaf is made with lean ground beef, onion and pepper, beef broth, and the perfect seasonings mix to create the best flavor. The little twist is that it uses stuffing mix in place of the breadcrumbs, which creates a deliciously moist texture!
I love to whip this meatloaf up on any night of the week OR as a way to impress guests for a dinner party. Everyone that tries it will be asking for the recipe!
Tips and Notes
- Use ground beef with a little fat. This prevents the meatloaf from becoming too oily or from drying out. We like an 85/15 or 80/20.
- If you don't want large pieces of stuffing in the meatloaf mix, you can use a food processor to break the pieces down to crumbs. This isn't necessary, but does make the texture more uniform.
- Don't over-mix. Over-mixing the meat mixture can results in a dry and tough meatloaf. Mix only until just combined for the best texture.
- Line and grease the pan. I line the baking sheet with foil, then grease the foil lightly with cooking spray. This keeps the mess to a minimum and prevents the meatloaf from sticking.
- Check the internal temperature. The best way to know that the meatloaf is done cooking is to use a meat thermometer to check the temp. It should be 160ºF.
- This meatloaf can be made in a loaf pan, but you may need to divide the mixture up into two loaves to ensure there's enough space.
- Lighten it up. Try giving your meatloaf a boost of lean protein by using half ground beef and half ground turkey or ground chicken.
Refrigerator: To store leftover meatloaf, let it cool completely at room temperature, then transfer it to an airtight container or wrap it tightly in plastic wrap. It can be stored in the fridge for up to 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.
Frequently Asked Questions
Recipe Card with Ingredient Amounts and Instructions
- 2 pounds ground beef
- 6 ounces unprepared stuffing mix
- 2 large eggs
- ½ cup white onion, finely chopped
- ½ cup green bell pepper, finely chopped
- ½ cup beef broth
- 1 ounce packet meatloaf seasoning mix
- 1 tablespoon Worcestershire sauce
- ½ cup ketchup
- Preheat the oven to 350°F, and line a large baking sheet with aluminum foil. Spray the foil lightly with cooking spray, then set aside.
- Combine all ingredients, except the ketchup, in a large mixing bowl.2 pounds ground beef6 ounces unprepared stuffing mix2 large eggs½ cup white onion½ cup green bell pepper½ cup beef broth1 ounce packet meatloaf seasoning mix1 tablespoon Worcestershire sauce
- Form the mixture into a loaf shape, and place on the prepared baking sheet. Cover with aluminum foil, and bake for 1 hour.
- Uncover, and brush with ketchup. Bake for an additional 18-23 minutes or until the internal temperature reaches 160°F on an instant read thermometer.½ cup ketchup
- Allow the meatloaf 5-10 minutes to rest before slicing and serving.
- Scroll up and see the post for tips, FAQs, and storage recommendations.