A Quick and Easy Family Dinner Recipe!
Let’s be honest — meatloaf doesn’t exactly have the most glamorous reputation. For years, the idea of mixing ground beef into a loaf and calling it dinner never excited me. But this recipe changed everything.
The secret? A humble box of Stove Top Stuffing. That little box is loaded with seasoned breadcrumbs and savory flavor that does all the heavy lifting for you. No need to measure out a dozen spices or chop a bunch of vegetables — just mix, bake, and dinner’s done.
This is the kind of meal that earns a spot in your permanent weeknight rotation. It’s cheap, it’s filling, and best of all, even picky eaters tend to love it.
Why This Recipe Works
Most meatloaf recipes fall flat because they’re dry, bland, or just plain boring. Using Stove Top Stuffing solves all three problems at once. The stuffing mix acts as both a binder and a flavor booster, replacing the need for plain breadcrumbs and a long list of seasonings. The result is a moist, juicy meatloaf that actually tastes like something.
My husband went back for seconds the first time I made this — and in this house, that’s the ultimate seal of approval. We served it alongside store-bought mashed potatoes and green beans, and it felt like a proper home-cooked meal with barely any effort.
What You’ll Need
- 1 pound ground beef
- 1 box Stove Top Stuffing (any flavor)
- 2 large eggs
- ½ cup ketchup, divided
- ½ cup water
That’s it. Five ingredients, one bowl, one pan.
How To Not Screw It Up
A few tips before you get started:
Use higher-fat ground beef: The stuffing mix absorbs a lot of moisture as it bakes, so a fattier beef (like 80/20) keeps the meatloaf juicy. If you only have lean ground beef on hand, add a splash of extra water or even a little milk to compensate.
Stick with Stove Top brand: You can technically use any stuffing mix, but Stove Top is specifically seasoned in a way that works perfectly here. The amount in one standard box is ideal for one pound of ground beef — no adjustments needed.
Switch up the sauce: Ketchup is classic, but BBQ sauce, chilli sauce, or a combination of all three works beautifully on top. Use whatever your family loves.
Customize it: Want to take it up a notch? Stir in some diced onion, minced garlic, shredded cheese, or fresh herbs before baking. The base recipe is forgiving and easy to make your own.
How To Make It
Step 1 — Mix the ingredients. In a large bowl, combine the ground beef, dry stuffing mix, eggs, water, and half of the ketchup. Mix until everything is just combined — don’t overwork the meat or it can turn tough.
Step 2 — Shape and top. Transfer the mixture into a greased bread loaf pan and press it into an even shape. Spread the remaining ketchup over the top in an even layer. No loaf pan? No problem — shape it by hand and place it on a foil-lined baking sheet instead.
Step 3 — Bake. Place the pan in a preheated 350°F oven and bake for 45 to 50 minutes. The meatloaf is done when the internal temperature hits 160°F. If you don’t have a meat thermometer, slice through the center — there should be no pink remaining.
Step 4 — Rest before slicing. This step matters more than it seems. Let the meatloaf rest for about 5 minutes before cutting into it. This allows the juices to redistribute so every slice stays moist instead of falling apart.
What To Serve With It
This meatloaf pairs perfectly with creamy mashed potatoes and a simple vegetable on the side. Green beans, roasted broccoli, corn, or a basic side salad all work great. For an extra lazy weeknight, store-bought mashed potatoes are completely fine — no judgment here.
How To Store and Reheat Leftovers
Leftover meatloaf keeps well in the fridge for up to 4 days in an airtight container. To reheat, place slices in a shallow dish, add a splash of beef broth over the top, cover with foil, and warm in a 250°F oven for 20 to 25 minutes. You can also reheat slices in a skillet over medium-low heat with a little oil for about 4 minutes per side.
Can You Freeze Meatloaf?
Absolutely. Slice the cooled meatloaf into individual portions, wrap each one in aluminum foil, and place them in a freezer-safe bag. They’ll keep well for up to 3 months. When you’re ready to eat, thaw overnight in the fridge and reheat in the oven at 350°F for 18 to 25 minutes, still wrapped in the foil.
This is the kind of recipe that looks like you put in more effort than you actually did — and that’s exactly the point.
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