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Stove Top Stuffing Meatloaf

Stove Top stuffing meatloaf with a moist, seasoned interior baked in a loaf pan and topped with a sticky ketchup glaze. The stuffing does the flavor work, turning the meatloaf slice-ready and tender.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Stove Top stuffing meatloaf
  • 2 lb ground beef
  • 1 box (6 oz) Stove Top stuffing mix
  • 2 eggs
  • 0.5 cup water
  • 0.33 cup milk
  • 1 small onion, grated
  • 2 tbsp Worcestershire sauce
  • salt to taste
  • pepper to taste
  • 0.5 cup ketchup glaze
  • 2 tbsp brown sugar glaze
  • 1 tsp mustard glaze

Equipment

  • 1 sheet pan

Method
 

Prep and stuff the loaf pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the loaf releases cleanly after baking.
  2. Mix the dry Stove Top stuffing mix with water and milk, then let it stand 5 minutes until fully moistened with visible absorption.
  3. Combine ground beef, soaked stuffing, eggs, grated onion, Worcestershire sauce, salt, and pepper until evenly mixed with no dry pockets.
  4. Press the mixture into the loaf pan and smooth the top to an even surface for consistent glazing.
Glaze and bake
  1. Mix the ketchup, brown sugar, and mustard, then spread half of the glaze over the meatloaf so it starts caramelizing in the oven.
  2. Bake at 350°F for 45 minutes, then spread the remaining glaze over the top to darken and set.
  3. Continue baking until the internal temperature reaches 160°F, with the glaze looking glossy and slightly caramelized.
Rest and serve
  1. Rest the meatloaf for 10 minutes before slicing so the juices reabsorb and the loaf holds its shape.

Notes

For the best moist texture, press the meat mixture firmly into the loaf pan and keep the oven at 350°F through the full bake time, then rest 10 minutes before slicing. Store leftovers in the refrigerator up to 4 days; freeze cooked slices up to 3 months. For a lighter option, use lean ground beef (90% or higher) to reduce fat while keeping the stuffing glaze and internal 160°F target.