Easy Meatloaf made with Stove Top Stuffing is a dinner everyone loves! It is suer easy to make and is delicious!
What Makes This Meatloaf Easy?
It is made with 5 ingredients! Ground beef, a box of stuffing (I like Stove Top Savory Herbs- I am not getting paid to say that), eggs, water and ketchup!
This easy Stove Top Stuffing meatloaf gets a perfect savory seasoning from the stuffing mix and takes place of the bread crumbs that you need in a meatloaf. The eggs and water help bind it all together and keep it moist, the ketchup adds a bit of additional flavor that is necessary and also helps keep it moist.
Throw it all in a bowl, roll up your sleeves and get in there with your hands and mix it up! If that grosses you out then use a big spoon!
Cooking the Stove Top Stuffing Meatloaf
All you need is a loaf pan or a regular baking sheet or 9×13 pan works too!
Put it in a loaf pan lined with parchment paper (leave the parchment paper hanging off around the edges so you can use the edges to lift it out after baking).
I know this seems weird, but I promise you it is the easiest and fastest way for clean up and makes cutting the meatloaf a breeze since you don’t have to awkwardly slice it and then lift it out. (This meatloaf is so moist that it will fall apart easily when serving-so use the parchment paper).
If you don’t have a loaf pan, form it into a loaf the best you can on a baking sheet covered with parchment paper or 9×13 baking dish. Top with the additional ketchup and into the oven it goes.
Give It Time
Ok here is a disclaimer… making the meatloaf with stuffing is fast (and super easy), baking the meatloaf and having time to get other stuff done while it bakes is easy (but not so fast)!
This meatloaf cooks in an hour (maybe a few minutes more or less depending on your oven). So make the meatloaf and pop it in the oven and go about your business (cleaning your house, folding laundry, making some steamed veggies or mashed potatoes for a side dish, watching Netflix, grabbing a Diet Coke at the corner gas station….ya know go about your mom business).
Check the meatloaf at the 45 minute mark. Place a meat thermometer right smack dab in the center, making sure you aren’t touching the pan. Cook until it reaches an internal temperature of 165 degrees. (Mine always cooks in an hour).
Stove Top Stuffing Meatloaf Ready To Eat
This is where you are going to love my advice about the parchment paper in the loaf pan! Using the sides of the parchment paper, lift the meatloaf out of the pan. Keep it right on the parchment paper and cut the Stove Top Stuffing Meatloaf into slices.
We eat our meatloaf with steamed veggies, garlic mashed potatoes or a side salad.
Hope you enjoy this Easy Meatloaf!
For some yummy ides, try my Easy Homemade French Bread, my Garlic Knots or have a side salad with my easy Parmesan Vinaigrette Dressing.
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Here are some products I used to make this recipe!
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- 1 to 1 1/2 lbs ground beef see notes
- 1 box stuffing mix I like Stove Top Savory Herbs, but use any flavor you like
- 2 eggs
- 1/2 cup ketchup, divided (some for meatloaf, some for topping)
- 1/2 cup water
- Heat your oven to 350 degrees. Line a loaf pan with parchment paper, making sure the parchment paper hangs off on the sides for easy removal after baking. If you don’t have a loaf pan, use a baking sheet lined with parchment paper.
- In a bowl, add the ground beef, stuffing mix, eggs, water and 1/4 cup of the ketchup. Mix well. (Your hands work best but if that grosses you out, use a large spoon).
- Place the meat mixture into your loaf pan (forming a loaf) making sure the parchment paper is hanging out of the pan. If you are using a baking sheet, form the meatloaf into a loaf. Top with remaining ketchup (1/4 cup).
- Place in the oven to bake for 45 minutes to an hour. (Mine takes an hour)
- After the meatloaf has cooked for 45 minutes, check the internal temperature of the meatloaf with a meat thermometer (make sure the thermometer isn’t touching the pan). The meatloaf is done when it reaches an internal temperature of 165 degrees.
- After the meatloaf is done cooking, using the edges of the parchment paper, lift the meatloaf out of the pan. Slice the meatloaf for serving right on the parchment paper. You should get at least 8-10 slices of meatloaf (maybe more depending on how thick your slices are).
- This meatloaf will keep in the fridge for up to 4 days.