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Juicy sliced meatloaf topped with fresh rosemary on a wooden cutting board next to a red recipe card.

Hearty Stove Top Stuffing Meatloaf

This comforting and easy meatloaf uses dry Stove Top stuffing mix as a flavorful binder, creating a moist and hearty main dish that's perfect for a family dinner. Topped with a tangy-sweet glaze, it's a true crowd-pleaser.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf
  • 2 lbs ground beef 80/20 lean recommended
  • 1 box Stove Top stuffing mix any flavor, dry mix, 6 oz box
  • 1/2 cup milk
  • 2 large eggs lightly beaten
  • 1 medium yellow onion finely chopped
  • 2 stalks celery finely chopped
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tbsp Worcestershire sauce
For the Glaze
  • 1/2 cup ketchup
  • 2 tbsp brown sugar packed
  • 1 tsp Dijon mustard
  • 1/2 tsp Worcestershire sauce

Equipment

  • Large Mixing Bowl
  • 9x5 inch Loaf Pan
  • Small Bowl
  • Whisk
  • Cutting Board
  • Knife

Method
 

Prepare the Meatloaf
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan.
  2. In a very large mixing bowl, combine the ground beef, dry Stove Top stuffing mix, milk, lightly beaten eggs, finely chopped yellow onion, finely chopped celery, garlic powder, black pepper, and 1 tablespoon of Worcestershire sauce.
  3. Using your hands (or a sturdy spoon), thoroughly mix all ingredients until just combined. Be careful not to overmix, as this can lead to a tough meatloaf.
  4. Press the meat mixture evenly into the prepared loaf pan. Do not pack it too tightly.
Make the Glaze
  1. In a small bowl, whisk together the ketchup, brown sugar, Dijon mustard, and 1/2 teaspoon of Worcestershire sauce until smooth.
Bake the Meatloaf
  1. Spread about half of the prepared glaze evenly over the top of the meatloaf in the pan.
  2. Bake for 60 minutes. After 60 minutes, remove the meatloaf from the oven and spread the remaining glaze over the top.
  3. Return to the oven and bake for an additional 10-15 minutes, or until the internal temperature reaches 160°F (71°C) with an instant-read thermometer. The glaze should be slightly caramelized.
  4. Once baked, remove the meatloaf from the oven and let it rest in the pan for 10-15 minutes before slicing and serving. This allows the juices to redistribute, ensuring a moist and flavorful meatloaf.

Notes

For best results, use 80/20 ground beef for a moist meatloaf. You can also form the meatloaf on a baking sheet lined with foil for a crispier exterior, but the loaf pan helps contain juices. Leftovers store well in an airtight container in the refrigerator for up to 3-4 days.