Stuffing Meatloaf

Make the best and easiest Stuffing Meatloaf recipe with a box of Stove Top Stuffing! This meatloaf comes together in just minutes and is moist and flavorful every time. We finish it off with a sweet and tangy ketchup glaze for an easy dinner you can enjoy year round.

Ingredients:

• 2 lbs. ground beef  
• 1 6 oz box Stove Top Stuffing (I used Savory Herbs)  
• 1 cup milk 2 eggs (lightly beaten)  
• ½ teaspoon salt  

•  ¾ cup ketchup  
• 3 Tablespoons brown sugar  
• 2 teaspoons Worcestershire sauce  
• 2 teaspoons Dijon mustard

Cooking:

1. Preheat the oven to 350 degrees.  
2. Place the ground beef in a large bowl and break it up into smaller chunks. Pour the stuffing over top. Pour the milk and eggs over the stuffing, and sprinkle with salt. Using your hands, gently stir the meat together with the stuffing and liquid ingredients until it is well combined and adhering to itself.  
3. Transfer the mixture to a baking dish and shape into a loaf about 2-2 ½ inches thick. Bake for 35 minutes.  
4. While the meatloaf bakes, whisk together the ketchup, brown sugar, Worcestershire, and Dijon mustard in a small bowl.  
5. Remove the meatloaf from the oven and add the glaze to the top. Bake another 15-20 minutes, or until the meatloaf reaches an internal temperature of 160 degrees. Remove from the oven, then allow to rest for 10 minutes before slicing and serving.

Notes:

• Do not over-mix meatloaf. Gently bring the meat together with your hands until just combined.  
• To make ahead: Prepare the meatloaf as usual, mixing the glaze up separately. Store the meatloaf and glaze in two separate covered containers in the fridge for up to 24 hours. When you’re ready, bake as usual.  
• Use a meat thermometer. This is the best way to tell if a meatloaf is fully cooked. It can be removed from the oven when it reads between 155 and 160 degrees, then rested for 10 minutes before slicing.  
• Storing leftover meatloaf: Leftovers will keep well in airtight containers in the fridge for 4-5 days.  
• Reheating: Reheat slices of meatloaf in the microwave or pan-fry in a hot skillet with a small amount of oil.

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat. 
• Separate raw meat from other foods. 
• Wash all cutting boards, utensils, and dishes after touching raw meat. 
• Do not reuse marinades used on raw foods. 
• Wash all produce prior to use. 
• Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes. Cook Ground Beef to 160°F as measured by a meat thermometer. 
• Refrigerate leftovers promptly. 

For more information on degree of doneness and other cooking tips. 

For more information on safe food handling and beef safety.