Easy Stuffing Mix Meatloaf

This super easy meatloaf turns a regular box of Stove Top stuffing into a tasty, moist dinner that'll win over even the fussiest eaters. With only four cheap ingredients and hardly any prep, this wallet-friendly meal brings comfort food goodness to your table any day of the week.

A few weeks back, I whipped this up for a weeknight family meal, and my husband who usually thinks meatloaf is 'nothing special' came back for extra helpings. What makes it work? The Stove Top stuffing mix adds ready-made flavor and just the right texture in one handy package.

Key Ingredients and Shopping Advice

• Ground Beef: The fattier kind (80/20) gives better results in this dish
• Stove Top Stuffing: Any variety works fine, but Savory Herbs or Traditional Sage really stand out
• Eggs: These stick everything together and keep it juicy
• Water: Gets the stuffing mix perfectly moist
• Ketchup: Makes a zesty, slightly sweet topping

The real trick happens when the Stove Top stuffing soaks up all those meat juices while baking, making a perfectly flavored, juicy meatloaf without any fancy stuff or tricky steps.

Step-by-Step Cooking Guide

Step 1: Get Your Oven Ready

Turn your oven to 350°F. This medium heat lets the meatloaf cook all the way through without getting dry or burning on the outside.

Step 2: Combine Everything

In a big bowl, throw in the ground beef, dry stuffing straight from the box (don't prep it first), eggs, water, and half the ketchup. Mix it just enough - too much mixing makes tough meatloaf.

Step 3: Shape It Up

Put the mixture into a greased bread loaf pan. No loaf pan? No problem. Just shape it into a loaf on a baking sheet lined with foil. Fold the foil edges up to catch any juices that come out during cooking.

Step 4: Top It Off

Smear the rest of the ketchup all over the top. This makes a tangy, browned topping that adds flavor and locks in moisture.

Step 5: Bake It Right

Pop the meatloaf in your hot oven and bake for 45-50 minutes, or until it hits 160°F inside when you check with a meat thermometer. Don't have one? Just cut into the middle to check if it's done.

Step 6: Make Sure It's Done

The meatloaf should be fully cooked with no pink left. If it's not quite there, put it back in for a few more minutes.

Step 7: Let It Sit

Let your meatloaf rest about 5 minutes before cutting. This key step lets the juices spread back through the meat, making it juicier and tastier.

Step 8: Cut and Enjoy

Slice it up nice and thick and serve with classic sides like mashed potatoes and green beans for a full comfort food experience.

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I found out how important using fattier ground beef is when my first try with lean meat turned out a bit dry. The fat makes a huge difference in how juicy this simple dish turns out.

Smart Money-Saving Meal Ideas

This meatloaf shows off thrifty cooking at its best, feeding four people for less than $10. Ground beef often goes on sale, and one box of Stove Top makes a pound go much further. To save the most money, grab stuffing mix when it's discounted and freeze ground beef in one-pound packages. Add simple sides like mashed potatoes and frozen veggies, and you've got a full, hearty dinner for under $2.50 per person.

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Kid-Friendly Changes

For homes with different tastes, this dish is super easy to tweak. Picky eaters love the familiar taste without seeing onions or veggies. For those who want more adventure, mix in finely chopped veggies like bell peppers or mushrooms, or add some shredded cheese to the mix. My kids started loving meatloaf when I made 'meatloaf cupcakes' by cooking small portions in a muffin tin, topped with mashed potato 'icing.'

Side Dishes For Every Season

This flexible meatloaf pairs with different produce all year long. Summer calls for fresh corn salad or juicy watermelon. Fall works great with roasted sweet potatoes or Brussels sprouts. Winter versions go well with hearty root veggies. Spring brings tender asparagus or crisp green salads. This flexibility keeps the meal exciting throughout the year while using what's in season.

Time-Saving Prep Ideas

For busy families, this recipe really shines as a do-ahead option. Mix and form the raw meatloaf up to 24 hours early, wrap it tight with plastic and keep in the fridge until you're ready to bake. To store longer, shape the raw mix into a loaf, wrap snugly in plastic and foil, then freeze for up to three months. Thaw overnight in your fridge before baking as directed, adding a couple extra minutes to the cooking time.

Top Cooking Secrets

• For better taste, mix a tablespoon of Worcestershire sauce into the meat
• Warm the loaf pan a bit before adding ingredients if they're cold
• Mix a little cayenne into the ketchup for some heat
• For neater slices, add a tablespoon of cornstarch to the meat mixture
• Always give the meatloaf time to rest for juicier results

I found these tweaks after making this dish many times - especially adding Worcestershire sauce, which brings amazing flavor depth without anyone knowing it's there.

This upgraded meatloaf has become my trusted standby when I want a filling meal everyone enjoys. The mix of convenience, taste, and value creates something much better than you'd expect - a dish that feels special while being surprisingly quick to make.

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This Stove Top Stuffing meatloaf shows that tasty, satisfying meals don't need fancy methods or unusual ingredients - just a few clever shortcuts and the willingness to keep things wonderfully simple.

Frequently Asked Questions

→ Can I swap the ground beef for another type of meat?

Definitely! Ground turkey, chicken, or even a mix of meats works great. If you're using leaner options, just add a bit more liquid or an extra egg to keep it moist.

→ What flavor of Stove Top stuffing is best?

You can't go wrong with any flavor! Traditional sage, savory herbs, or chicken are all tasty options that pair perfectly with beef.

→ Is it possible to prep this meatloaf ahead of time?

100%! Shape and store the loaf in the fridge for up to 24 hours. Just add a few extra minutes to the cooking time when baking straight from the fridge.

→ How will I know it's cooked through?

A meat thermometer is your best friend—look for 160°F in the center. No thermometer? Check that it's firm and no longer pink inside.

→ What's the easiest way to reheat leftovers?

You can slice it up and pan-fry for crispy edges or use the microwave with a damp paper towel on top to keep it from drying out. Leftover slices also make awesome sandwiches!