Stove Top Stuffing + Meat = NEAT
I’ve never been much of a meatloaf person—partly because it felt intimidating and partly because I’d never made a simple version. Once I discovered how well a box of Stove Top Stuffing works in a meatloaf, everything changed. It’s an easy, no-fuss way to add seasoning and bind the loaf without measuring a dozen ingredients.
This recipe is deliberately simple: a box of stuffing mix, ground beef, eggs, ketchup and a bit of water. The stuffing mix already contains flavorful seasonings, vegetables and breadcrumbs, which means you get a seasoned, moist meatloaf with minimal effort. It’s perfect for busy weeknights, budget-friendly cooking, and families with picky eaters.
This meatloaf pairs beautifully with store-bought mashed potatoes and gravy for a classic comfort dinner. Add a simple vegetable side or a green salad to balance the plate. The loaf slices nicely if you let it rest for a few minutes after it comes out of the oven, which helps the juices settle and makes cutting cleaner.
You can treat this as a base recipe and customize it with whatever you have on hand—diced onions, grated Parmesan, minced garlic, red pepper flakes, chopped fresh herbs or shredded cheese all work well. The goal is minimal prep but plenty of flavor.
The Easiest and BEST Meatloaf You Will Ever Make
This straightforward meatloaf is a quick, comforting meal for busy evenings. The boxed stuffing mix does the heavy lifting by adding seasoning and texture, so you can have a flavorful loaf with very little prep.
Main Course
cheap, dinner, easy meals, family dinners, few ingredients, ground beef, stuffing
6
Ingredients
-
1
box
Stove Top Stuffing
(any flavor) -
1
pound
ground beef -
2
eggs -
1/2
cup
ketchup
(or more if desired) -
1/2
cup
water
(use a little more if your beef is very lean)
Instructions
- Preheat the oven to 350°F (175°C) and grease a standard loaf pan.
- In a large bowl, combine the dry stuffing mix, ground beef, eggs, water and half of the ketchup. Mix gently until just combined; avoid overworking the meat.
- Firmly press the mixture into the prepared loaf pan, smoothing the top so it bakes evenly.
- Spread the remaining ketchup over the top of the loaf. You can substitute barbecue sauce, chili sauce, or a combination if you prefer.
- Bake for 45–60 minutes, depending on your oven and the loaf’s thickness. In many ovens it takes about 50 minutes—bake until the center is set and juices run clear.
- Let the meatloaf rest for 5–10 minutes before slicing. Serve with mashed potatoes, steamed vegetables, gravy or a simple side salad.
Notes
Add-ins and variations: Stir in diced onions, grated Parmesan, chopped fresh parsley, minced garlic, or a pinch of red pepper flakes. For a moister loaf, use up to 3/4 cup water or mix in a few tablespoons of milk.
Make-ahead and storage: You can mix the meatloaf filling and refrigerate it for a few hours before baking. Leftovers keep well in the fridge for 3–4 days and reheat nicely in the oven or microwave.
Serving ideas: This meatloaf is classic with mashed potatoes and gravy, green beans, roasted carrots, or a crisp side salad. It also makes hearty, delicious sandwiches the next day.
Don’t forget to pin and save this easy dinner recipe for later! 🙂