The very first time I made Stove Top Stuffing Meatloaf, I remember standing in my kitchen surrounded by the comforting aroma of herbs, onions, and warm spices coming from that little red box of stuffing mix. As the meatloaf baked, the smell deepened into this rich, savory cloud that wrapped around me like a childhood memory. When I pulled it out of the oven, the glossy ketchup glaze bubbling gently, I knew immediately that this was going to become one of my go-to weeknight dinners—simple, hearty, and unbelievably satisfying.
Why You’ll Love This Recipe
You’re going to love this recipe because it takes the most comforting parts of classic meatloaf—juicy beef, warm spices, and that sweet-tangy glaze—and makes it even easier, thanks to Stove Top stuffing acting as both the flavor base and the binder, giving you a delicious dinner with almost no effort.
Ingredients
- 2 lbs ground beef
- 1 box Stove Top Stuffing (any flavor, but Savory Herbs is my favorite)
- ⅔ cup ketchup
- ½ cup whole milk
- 2 tsp minced garlic
- 2 large eggs
I’ve tried this recipe with both turkey and beef, and while turkey works in a pinch, beef gives that rich, classic meatloaf flavor most of us crave. Whole milk helps soften the stuffing mix perfectly, but you can use 2% if that’s what you have on hand. The stuffing mix is what makes this recipe special—it adds the seasoning, herbs, and structure without needing breadcrumbs, chopped onions, or extra spices. And the ketchup glaze is the simple classic that never lets me down.
Equipment Needed
- Large mixing bowl
- Measuring cup
- Loaf pan or baking sheet
- Aluminum foil
- Spoon or spatula
A large bowl is essential because the mixture comes together quickly but needs room to blend evenly. I’ve made this meatloaf in both a loaf pan and free-formed on a baking sheet; both work, but the baking sheet version gives you more of that delicious browned exterior. Foil helps with easy cleanup, and a sturdy spatula makes shaping the loaf simple.
Step-by-Step Instructions
When I start this recipe, the first thing I do is pour the stuffing mix into a big bowl and mix it with the milk and eggs. The moment the stuffing begins to absorb the liquid, you can smell all those comforting herbs waking up—sage, thyme, onion, and garlic. I let this mixture sit for a couple of minutes to soften, and it becomes this beautiful, fragrant base that feels much more complex than the effort that went into it.
Next, I add the ground beef and minced garlic. This is the part where I roll up my sleeves and use my hands because I’ve learned that mixing meatloaf with a spoon doesn’t give you the same even texture. I gently fold the ingredients together, being careful not to overwork the meat. When everything is combined, the mixture feels soft but sturdy—perfect for shaping into a loaf.
Then I transfer the mixture onto a parchment- or foil-lined baking sheet and gently shape it into a compact loaf. I used to pack it tightly, thinking it would help it hold together, but I learned that a looser shape keeps the meatloaf tender. Once shaped, I spread a thick layer of ketchup over the top. The ketchup caramelizes in the oven and gives the meatloaf that irresistible tangy-sweet glaze that everybody loves.(See the next page below to continue…)
After baking, the meatloaf comes out sizzling, with the ketchup bubbling around the edges. I always let it rest for at least 10 minutes because slicing too soon causes the juices to escape. When I finally cut into it, the loaf slices beautifully—moist, flavorful, and flecked with pieces of softened stuffing that give it incredible texture. Every slice feels like a warm, comforting hug.
Pro Tips for Best Results
I tested this meatloaf three different ways—loaf pan, baking sheet, and cast-iron skillet—and the baking sheet method wins every time. It allows the edges to brown more evenly, giving you that caramelized crust on all sides. The loaf pan traps too much moisture, making the bottom a bit softer than I prefer.
Another tip I learned the hard way: don’t skip letting the stuffing soften before mixing in the meat. If you add the beef too early, some stuffing pieces stay crunchy, and you get odd textures in the final meatloaf. A quick two to three minutes of soaking makes a noticeable difference.
Using whole milk instead of water gives the stuffing mix a richer flavor and helps the meatloaf retain moisture during baking. I tried using water once, and the loaf was still tasty but noticeably less tender. Whole milk truly elevates the texture.
Finally, don’t be afraid to adjust the glaze. I sometimes mix a little brown sugar or Worcestershire sauce into the ketchup for an extra flavor boost. It creates a deeper, more complex topping that browns beautifully under the heat.(See the next page below to continue…)