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Stove Top Stuffing Meatloaf

This delicious easy ground beef dinner recipe is one of my go-to dinner ideas for busy nights because it’s so quick and easy. Since it’s a simple dish the whole family will like, you might want to add this Stove Top Meatloaf recipe into your weekly rotation!

Hubs is a HUGE Stove Top Stuffing fan. One of his favorite dinners, when he was single, was a package of Stove Top Stuffing Mix served straight out of the pot in which he prepared it! Being a Southern gal, I’m more of a cornbread dressing eater so it was Hubs who introduced me to what a great dish Stove Top stuffing can be (I do at least make him eat it off a plate now or in this easy meatloaf recipe).

Stove top stuffing meatloaf prepared and sliced ready to serve.

Stove Top’s new formula is every bit as tasty as the old, but now it comes in a resealable canister so you can use as much as you need and save the rest. You can also prepare it in the microwave! For dinner last night I decided to make meatloaf with Stove Top stuffing in place of breadcrumbs.

Ingredients

Stove top stuffing meatloaf ingredients eggs, ground beef, bbq sauce, stove top stuffing.

Directions

Heat oven to 350 degrees Fahrenheit.

Beat the eggs together in a large bowl

two raw eggs cracked into a glass bowl and whisked together.


Mix in meat, BBQ sauce, and Stove Top Stuffing. Add salt and pepper to your liking.

Raw meatloaf mixture in a glass bowl.

Place the meat mixture in the baking dish. I used a loaf pan. A bundt pan works too.

Raw meatloaf pressed into a glass loaf pan ready to go into the oven.

Bake the meatloaf mixture in a 350-degree oven for 1 hour. Drain any standing grease.

Viola! Your Stove Top Stuffing meatloaf recipe is complete. Let it cool for a few minutes before slicing. Serve with additional BBQ sauce on top of the meat.

Stove top stuffing meatloaf prepared and sliced ready to serve.

Tips for Making Meatloaf

  • The leaner the beef you use, the less your meatloaf will shrink and the less fat you’ll have to drain off. You might think that extra lean ground beef would be the way to go. However, I think the best meatloaf comes from good old fatty ground beef. It’s certainly true for hamburgers too. You don’t want your delicious meatloaf to shrink too much though so opt for a balance with your hamburger meat.
  • Regular ground beef (70% lean, 30% fat) is ideal. Less fat and you risk your meatloaf being too dry. More fat and it’s going to shrink a lot and sit in its own grease. You’re probably better off erring on the side of more fat and just draining the meatloaf pan periodically as it cooks rather than going to lean with your beef and ending up with dry meatloaf.
  • It’s fine to use extra seasonings if you like. However, I found that the savory herb flavors in the stuffing mixture were plenty along with a little salt and pepper. Plus I wanted to keep this recipe very simple. With 4 ingredients I think I succeeded! If you have a favorite recipe for meatloaf with an ingredient you just can’t live without, let me know in the comments below.

FAQ

What temp should meatloaf be?

According to the FDA, meatloaf should cook to an internal temperature of 160 degrees.

What to do with leftover meatloaf?

This meatloaf recipe tastes great as leftovers as long as you retain the moisture content when reheating. The best way to do this is in a covered dish in the microwave.

How many carbs are in meatloaf?

Because we’re using Stove Top stuffing in this meatloaf recipe, it’s definitely not low-carb. If you’re counting macros you’ll need a meatloaf recipe without any carbohydrate-laden fillers. This particular recipe has 27 carbs per serving.

What to Serve with Meatloaf

Did you love this Stove Top Stuffing Meatloaf? Try one of these great recipes to go with it next time for a complete, mouthwatering meal.

Fried Cabbage

Copycat Lambert’s Yeast Rolls

Stewed Tomatoes

Quick Peach Cobbler for dessert afterward

Recipe Card

Stove top stuffing meatloaf prepared and sliced ready to serve.

Stove Top Stuffing Meatloaf Recipe

[email protected] T Makes Three
This delicious Stove Top Stuffing Meatloaf Recipe is one of my go-to dinner ideas for busy nights because it's so quick and easy. Since it's perfect for busy weeknights, you'll want to add this Stove Top Meatloaf recipe into your weekly rotation!
4.35 from 20 votes
Prep Time 10 mins
Cook Time 1 hr
Resting time 10 mins
Course Recipes
Cuisine American
Servings 6
Calories 428 kcal

Ingredients
  

  • 2 lbs ground beef
  • 1 cup barbecue sauce
  • 1 cup Stove Top Stuffing
  • 2 eggs

Instructions
 

  • Beat the eggs together in a medium bowl.
  • Mix in meat, BBQ sauce, and Stove Top Stuffing.
  • Bake in a preheated oven at 350F for 1 hour.
  • Drain grease and cool 5-10 minutes before slicing.
Keyword stove top meatloaf, stove top stuffing meatloaf recipe
Nutrition Facts
Stove Top Stuffing Meatloaf Recipe
Amount Per Serving (1 serving)
Calories 428 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 153mg51%
Sodium 770mg33%
Potassium 641mg18%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 17g19%
Protein 34g68%
Vitamin A 290IU6%
Vitamin C 1mg1%
Calcium 53mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Please leave a comment below or share on Pinterest

I love that this traditional meatloaf recipe is simple to fix and forget. I can spend that one hour of bake time getting side dishes together or one of the 2,000 other things on a mom’s to-do list. I could get used to not standing over the stove. How about you?

Check out Kraft’s website for more delicious Stove Top Recipes. They even provide ideas for what to do with leftover stuffing!

Recipe Rating




Betty L Herz

Saturday 11th of December 2021

Excellent results! Easy to make, moist.& great taste. I've nade this several times adding different ingredients such as mushrooms.onions, etc.

Jenn

Monday 13th of December 2021

Oh, I really like the idea of adding mushrooms to this meatloaf recipe. Do you add them for additional flavor or as a way to use less meat?