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Stove Top Stuffing Meatloaf

Stove Top stuffing meatloaf with a moist, seasoned interior—built by soaking the stuffing mix, then baked in a loaf pan and glazed with ketchup. The sticky glaze caramelizes as it bakes, giving you a comforting meatloaf that slices cleanly after a short rest.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
rest 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 1 box (6 oz) Stove Top stuffing mix, any flavor
  • 2 eggs
  • 0.5 cup water
  • 0.333 cup milk
  • 1 small onion, grated
  • 2 tbsp Worcestershire sauce
  • salt and pepper to taste
Ketchup Glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp mustard

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and soak the stuffing
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. This prevents sticking for easy slicing.
  2. Mix the dry Stove Top stuffing mix with water and milk, then let it stand 5 minutes until moistened. The mixture should look hydrated, not dry.
Build and glaze the loaf
  1. Combine ground beef with the soaked stuffing, eggs, grated onion, Worcestershire sauce, salt, and pepper. Mix until evenly distributed.
  2. Press the mixture into the loaf pan and smooth the top. Make it level so the glaze spreads evenly.
  3. Mix the ketchup, brown sugar, and mustard, then spread half over the meatloaf. Use a spoon to coat the surface in a thin, even layer.
Bake and finish
  1. Bake for 55–65 minutes total, until the internal temperature reaches 160°F. At the 45-minute mark, spread the remaining glaze over the top.
  2. Rest the meatloaf for 10 minutes before slicing. Letting it rest helps the juices set for cleaner cuts.

Notes

Pro tip: press the meat mixture firmly into the loaf pan so the loaf holds together when sliced. Refrigerate leftovers in a sealed container for up to 3–4 days; reheat at 325°F until warmed through. Freezing is yes—freeze slices wrapped tightly for up to 2 months, thaw overnight in the fridge. For a lower-fat option, swap part of the ground beef with lean ground turkey while keeping the same seasoning and glaze.