Equipment Needed
- Large mixing bowl
- 9×5 inch loaf pan
- Measuring cups and spoons
- Fork or spatula for mixing
- Small bowl for glaze
- Meat thermometer (highly recommended)
Step-by-Step Instructions
We start by preheating the oven to 375°F (190°C). I don’t usually grease my loaf pan for this recipe—the fat from the meat is enough to prevent sticking, and it lets the exterior get a nice crust. In my large mixing bowl, I crumble the ground beef. Then, I empty the entire contents of the Stove Top Stuffing mix box right on top of the beef. Those little dried herbs and celery bits are about to do all the heavy lifting. I use my hands or a fork to just barely combine them.
In a separate small bowl or measuring cup, I whisk together the wet ingredients that will bind it all: the two eggs, the 1/2 cup of milk, the 2 teaspoons of minced garlic, and 1/2 cup of the ketchup. This creates a rich, savory slurry. I pour this mixture over the beef and stuffing. Now, here’s the most important part: I mix everything together with my hands or a fork until it is just combined. I mean it—stop as soon as you see no dry pockets. Overmixing is what makes meatloaf tough and dense. The mixture will be moist but hold its shape.
I transfer the mixture to my loaf pan and press it in gently, shaping the top into a slight dome so the edges don’t burn. In my little bowl, I stir together the remaining 1/4 cup of ketchup with a tablespoon of water or brown sugar if I want it extra sweet. I slather this glaze all over the top of the unbaked loaf. This is going to caramelize into the most delicious, finger-licking-good topping. I slide the pan into the center of the oven and set my timer.(See the next page below to continue…)