Let’s be honest, weeknight dinners can sometimes feel like a puzzle. You want something delicious and comforting, but you don’t always have hours to spend in the kitchen. What if I told you one of your favorite pantry staples could be the key to an amazing meal? We are talking about using stuffing mix in a totally new way.
This isn’t just any dinner idea. We’re making a wonderfully moist and flavorful meatloaf. This is one of those Stove Top Stuffing Recipes that will have everyone asking for seconds. It’s simple, budget friendly, and oh so satisfying. Forget dry, boring meatloaf. This recipe is a keeper.
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Why You’ll Love This Recipe
So what makes this particular recipe so special? It’s all about simplicity and flavor. Using a box of chicken stuffing mix is a brilliant shortcut. It acts as both a binder and a source of incredible seasoning. You get all the herbs and spices without measuring a dozen different things.
This is a fantastic recipe for beginners. There are no complicated techniques here. If you can mix ingredients in a bowl, you can make this meatloaf. It’s a forgiving dish that delivers impressive results with very little effort. It is one of the best stuffing recipes for a reason.
The texture is another huge win. The stuffing mix helps keep the meatloaf incredibly moist and tender. Each slice holds together beautifully. The savory meat combined with the sweet and tangy ketchup glaze creates a taste that is pure comfort food. It reminds me of cozy Sunday dinners.
It’s also incredibly versatile. You can serve it with mashed potatoes, green beans, or a simple side salad. Leftovers, if you have any, make the most amazing sandwiches the next day. This is a meal that keeps on giving. Honestly, it’s one of the smartest Stovetop Stuffing Recipes around.
Ingredients
Here’s what you’ll need to gather. The list is short and sweet, which is just how we like it.
- Cooking spray: Just a light coating to make sure nothing sticks.
- 1 1/2 pounds 80/20 ground beef: Using 80/20 ground beef provides enough fat to keep the meatloaf moist and flavorful. You can use leaner beef, but the texture might be a little drier.
- 1 (6 ounce) box chicken stuffing (such as Stovetop): This is our secret ingredient! It provides flavor, seasoning, and acts as the binder.
- 1/2 cup water: To help moisten the stuffing mix.
- 1 large egg: This helps bind everything together.
- 1 1/2 teaspoons kosher salt: Enhances all the other flavors.
- 1 teaspoon poultry seasoning: This complements the chicken stuffing mix beautifully and adds a traditional savory note.
- 1 cup ketchup, divided: We’ll use half in the meatloaf mixture for moisture and flavor, and the other half for that classic, tangy glaze on top.
- 2 tablespoons light brown sugar: This mixes with the ketchup to create a sweet and savory glaze that caramelizes in the oven.
Step By Step Instructions
Ready to make the Best Stuffing Recipe meatloaf? Let’s walk through it together. It’s easier than you think.
Step 1: Prepare The Oven And Pan
First things first, preheat your oven to 350 degrees F or 175 degrees C. Getting your oven to the right temperature is important for even cooking.
Next, grab an 8 by 4 inch loaf pan. Line it with a double layer of aluminum foil. Make sure you leave a 3 inch overhang on the long sides. This will act as handles later, making it super easy to lift the meatloaf out of the pan. Lightly coat the foil with cooking spray and place the pan on a baking sheet. The baking sheet will catch any potential drips.
Step 2: Combine The Meatloaf Ingredients
In a large bowl, it’s time to bring everything together. Add the ground beef, the entire box of stuffing mix, the water, egg, kosher salt, and poultry seasoning.
Now add half a cup of the ketchup. The other half is for the glaze later. Using your hands is truly the best way to do this. Mix everything until it is just combined. Be careful not to overmix. Overworking the meat can result in a tough, dense meatloaf, and we want it tender and juicy.
Step 3: Shape The Loaf
Once mixed, gently press the beef mixture into your prepared loaf pan. Try to get it into an even layer so that it cooks uniformly. Pat the top down lightly.
Step 4: First Bake
Place the baking sheet with the loaf pan into your preheated oven. Bake it for about 35 minutes. You’ll know it’s ready for the next step when the top is browned and you can see the sides bubbling a little bit.
Step 5: Mix The Glaze
While the meatloaf is having its first bake, you can prepare the glaze. It’s so simple. In a small bowl, whisk together the brown sugar and the remaining half cup of ketchup. Keep whisking until it’s completely smooth. This sweet and tangy topping is a classic for a reason.
Step 6: Glaze And Finish Baking
After 35 minutes, carefully remove the meatloaf from the oven. Spread the ketchup and brown sugar mixture evenly over the top. It should cover the entire surface.
Return the pan to the oven and continue baking. This second bake will take about 10 to 15 more minutes. The best way to know when it’s done is to use an instant read thermometer. Insert it into the thickest part of the meatloaf. It’s ready when it registers 160 degrees F or 71 degrees C. This is a great tip for all Stove Top Stuffing Recipes involving meat.
Step 7: Rest And Serve
Once it reaches the right temperature, take it out of the oven. Now for a very important step: let it rest. Allow the meatloaf to sit in the pan for at least 5 minutes. This lets the juices redistribute throughout the meat, ensuring every slice is moist.
After it has rested, use those foil handles we made earlier to lift the meatloaf out of the pan. Transfer it to a cutting board. Cut it into 8 slices and serve it warm. Enjoy!
How To Store Leftovers
If you happen to have leftovers, they are just as good the next day. Allow the meatloaf to cool completely before storing. You can wrap individual slices tightly in plastic wrap or place them in an airtight container.
Leftovers will keep well in the refrigerator for 3 to 4 days. You can also freeze the meatloaf for longer storage. Wrap slices individually in plastic wrap and then in foil, or use a freezer safe container. It will last for up to 3 months in the freezer. To reheat, you can use the microwave or warm it in the oven.
Tips
Want to make your meatloaf even better? Here are a few extra tips and tricks I’ve learned along the way.
Do not overmix the meat. I know I mentioned this before, but it’s the most common mistake. Mix with your hands just until the ingredients are incorporated. This keeps the final texture tender and light, not tough and chewy.
Feel free to customize. This is one of those stuffing recipes that is easy to adapt. You could add finely chopped onions or bell peppers to the mix for extra flavor and texture. Sauté them first to soften them up before adding them to the meat mixture.
You can also change up the stuffing flavor. While chicken is classic, cornbread stuffing or savory herb stuffing would also be delicious. Each one will give the meatloaf a slightly different character.
Using an instant read thermometer is really the best way to ensure your meatloaf is perfectly cooked. It takes the guesswork out of it and guarantees a safe and juicy result every time.
Letting the meatloaf rest is crucial. Just like with a steak or a roast, this resting period allows the juices to settle back into the meat. If you slice it too soon, all that delicious moisture will run out onto the cutting board.
Conclusion
There you have it, a truly simple and satisfying meal that breathes new life into a pantry staple. This meatloaf is the kind of food that brings people together. It’s warm, it’s comforting, and it’s packed with flavor.
I hope you give this recipe a try. It’s proof that you don’t need a long list of ingredients or complicated steps to make a wonderful homemade dinner. Enjoy these Stove Top Stuffing Recipes and make them your own!
FAQ
Can I Use A Different Flavor Of Stuffing Mix?
Absolutely! Feel free to experiment. Cornbread stuffing would add a touch of sweetness, while a savory herb or turkey stuffing mix would also work wonderfully. Each will give a slightly different flavor profile to the final dish.
Can I Make This With Ground Turkey?
Yes, you can substitute ground turkey for the ground beef. Since turkey is leaner, the meatloaf might be a little drier. I would suggest using ground turkey that is not extra lean, and you might want to add a tablespoon of olive oil to the mix to add some extra moisture.
What Can I Serve With This Meatloaf?
This meatloaf is fantastic with classic comfort food sides. Creamy mashed potatoes, steamed green beans, roasted broccoli, or a simple garden salad are all great choices. Dinner rolls are also a great option to soak up any extra glaze.
Can I Prepare This Ahead Of Time?
You can! You can mix and shape the meatloaf in the loaf pan, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time since it will be starting from cold.
My Meatloaf Came Out Dry. What Did I Do Wrong?
There are a few common reasons for a dry meatloaf. Overmixing the meat mixture can make it tough. Using ground beef that is too lean can also result in a drier texture. Finally, overbaking is a frequent cause. Using a meat thermometer helps you pull it from the oven at the moment it reaches 160 degrees F, ensuring it stays juicy.
Stove Top Stuffing Meatloaf
This isn’t just any dinner idea. We’re making a wonderfully moist and flavorful meatloaf. It’s simple, budget friendly, and oh so satisfying. Forget dry, boring meatloaf; this recipe is a keeper.
Requirements
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line an 8×4 inch loaf pan with a double layer of aluminum foil, leaving a 3-inch overhang on the long sides for handles. Lightly coat foil with cooking spray and place pan on a baking sheet.
- In a large bowl, combine ground beef, chicken stuffing mix, water, egg, kosher salt, poultry seasoning, and 1/2 cup of ketchup. Mix by hand until just combined, avoiding overmixing to keep the meatloaf tender.
- Gently press the beef mixture evenly into the prepared loaf pan. Pat the top lightly.
- Bake for 35 minutes in the preheated oven. The top should be browned and sides bubbling slightly.
- While baking, prepare the glaze: In a small bowl, whisk together the remaining 1/2 cup ketchup and 2 tablespoons light brown sugar until smooth.
- Remove the meatloaf from the oven. Spread the ketchup and brown sugar glaze evenly over the top.
- Return to the oven and bake for another 10-15 minutes, or until an instant-read thermometer inserted into the thickest part registers 160°F (71°C).
- Remove from oven and let the meatloaf rest in the pan for at least 5 minutes. Use the foil handles to lift it onto a cutting board. Slice into 8 pieces and serve warm.
Notes
Avoid overmixing the meat mixture to ensure a tender, juicy meatloaf. Mix gently by hand until just combined.
Customize your meatloaf by adding finely chopped and sautéed onions or bell peppers to the mixture for extra flavor.
An instant-read thermometer guarantees perfect doneness; aim for 160°F (71°C) in the thickest part.
Allow the meatloaf to rest for at least 5 minutes after baking. This allows the juices to redistribute for a moist result.
Nutrition
Calories
Sugar
Fat
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