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Stove Top Stuffing Meatloaf

Stove Top stuffing meatloaf with a moist interior made by soaking the box stuffing mix, then baking until juicy at 160°F. Finished with a sticky ketchup-brown sugar glaze that caramelizes on top for classic comfort food.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf base
  • 2 lb ground beef Use 80/20 for best moisture.
  • 1 can (6 oz) Stove Top stuffing mix Any flavor works—follow package directions for basic soak.
  • 2 eggs Bind the loaf with the soaked stuffing.
  • 0.5 cup water Used to moisten the stuffing mix.
  • 0.33 cup milk Helps create a tender, savory interior.
  • 1 small onion, grated Grate finely so it blends throughout.
  • 2 tbsp Worcestershire sauce Adds deep savory flavor to the meat mixture.
  • 0.25 salt Add to taste.
  • 0.25 pepper Add to taste.
Ketchup glaze
  • 0.5 cup ketchup Bakes into a sticky, caramelized top.
  • 2 tbsp brown sugar For sweetness and browning.
  • 1 tsp mustard Balances the glaze.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and soak the stuffing
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Mix Stove Top stuffing mix with water and milk, then let stand 5 minutes until the crumbs are moistened.
Mix and shape the meatloaf
  1. Combine ground beef, soaked stuffing, eggs, grated onion, Worcestershire sauce, salt, and pepper until evenly mixed.
  2. Press the mixture into the loaf pan and smooth the top.
  3. Mix the ketchup glaze ingredients, then spread half over the meatloaf.
Bake, glaze, and rest
  1. Bake at 350°F for 55–65 minutes, until the internal temperature reaches 160°F.
  2. At the 45-minute mark, spread the remaining glaze over the top so it can caramelize.
  3. Rest the meatloaf 10 minutes before slicing for cleaner cuts and better moisture retention.

Notes

For the moistest texture, use finely grated onion and press the meat mixture firmly into the loaf pan so it bakes evenly. Store covered in the refrigerator up to 4 days; reheat slices in a 325°F oven until warmed through. Freezing is yes—freeze slices for up to 3 months and thaw overnight in the fridge. For a lower-fat swap, use 93% lean ground beef and expect a slightly softer glaze set.