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Best Meatloaf Recipe Ever

ByTammi Updated on
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This Easy Meatloaf Recipe uses Stovetop Stuffing Mix instead of breadcrumbs for the most flavorful, moist meatloaf you’ll ever make. With just a few simple ingredients and 10 minutes of prep time, this is the foolproof meatloaf recipe that even beginners can master. Tender and juicy on the inside with a sweet and tangy glaze that adds so much flavour.

A plate of food, with Meatloaf

I’ve been making this Stuffing Meatloaf Recipe for over 15 years now. The stuffing mix adds incredible flavor and keeps the meatloaf from drying out, something traditional recipes often struggle with.

Whether you’re meal prepping for the week or need a comforting weeknight dinner, this meatloaf delivers every single time.

This easy meatloaf recipe with stove top stuffing is the star in my collection of Recipes that Use Boxed Stuffing. Another great one is this Chicken Stuffing Bake. Really, it tastes like a holiday meal in one easy casserole!

Why You’ll Love This Recipe

  • Simple Ingredients – Common pantry items you probably already have on hand, making it budget-friendly too.
  • Easy Recipe – Foolproof recipe that works every single time, and is an easy dinner recipe. No chopping, dicing, or complicated prep work required.
  • Moist Meatloaf – It’s all thanks to the milk and Stovetop Stuffing Mix, no dry meatloaf here.
  • Great for Meal Prep – This meatloaf with Stovetop Stuffing tastes even better as leftovers the next day.
  • Total Time: 1 Hour
  • Serves: 6

I got this classic meatloaf recipe from a friend after her raving about how good it was, and how great it was for busy weeknights. Not only was I impressed by the incredible taste, but also how easy and simple it was to make this perfect meatloaf.

This delicious recipe gave the best results for moist meatloaf, and it uses Stovetop Stuffing instead of bread crumbs! Go figure, stovetop meatloaf is way better than the classic recipe.

When I was young and one of those picky kids, there was no way I’d go near Grandma’s meatloaf.

This 5-ingredient meatloaf recipe changed my mind on the topic, and it’s a family favorite! This is all because it’s a stove top stuffing meatloaf!

Be sure to check out our Air Fryer Meatloaf Recipe!

What You Need for Stovetop Stuffing Meatloaf

As always, the full ingredients and recipe is on the printable recipe card at the end of this post.

  • Ground Beef – I use 1 pound of ground beef – specifically 80/20 ground beef because the fat keeps the meatloaf moist and flavorful. You can use 90/10 for a leaner version, but it won’t be quite as juicy.
  • Stovetop Stuffing Mix – Use any flavor you like. The dry stuffing mix does triple duty: it’s the binder (replacing breadcrumbs), it adds seasoning (so you don’t need a bunch of spices), and makes moist meatloaf. Don’t crush it too fine; leave some texture. I use stovetop in our Stuffing Stuffed Chicken Breasts Recipe too.
  • Eggs – Acts as the binder to hold everything together. Room temperature eggs mix in more easily.
  • Milk – Helps activate the stuffing mix and adds moisture. Whole milk works best, but I’ve used 2% in a pinch with good results.
  • Worcestershire Sauce – Adds that umami depth and savory flavor that makes this taste like you worked much harder than you did.
  • Topping – Optional, but recommended. It’s just mustard, brown sugar and ketchup. If you don’t ad the topping, that’s fine. It’ll still be better than traditional meatloaf.

Tips for Success

  • Don’t overmix the meat mixture – Mix just until combined. Overworking the meat makes it tough and dense. I use my hands and stop the second everything is incorporated.
  • If time allows, l Let the mixture rest for 5 minutes before shaping. This allows the stuffing mix to absorb the liquid and makes the mixture easier to work with.
  • Place meatloaf pan on a baking sheet to catch any bubbling that might happen.
  • Don’t press it down too firmly – Keep it loosely packed for a tender texture. Packing it too tight makes it dense.
  • Use a meat thermometer – The meatloaf is done when it reaches 160°F in the center. This is the most reliable way to avoid over or undercooking. I check at 50 minutes and then every 5 minutes after.
  • Let it rest for 10 minutes after baking – This lets the juices redistribute and makes slicing much easier. If you cut into it immediately, all the juices run out.
A close up of food on a plate, with meatloaf

Recipe Variations

Meat Variations:

  • Use half ground beef and half ground pork for extra flavor and moisture
  • Ground turkey can work, but add an extra tablespoon of Worcestershire and use 85/15 if possible (90/10 ground turkey makes dry meatloaf)
  • Mix ground beef with Italian sausage (remove casings) for a flavor boost

Stuffing Mix Flavors:

  • Savory Herb Stuffing Mix adds more herbaceous notes
  • Cornbread Stuffing Mix creates a slightly sweet, Southern-style meatloaf
  • Turkey Stuffing Mix works identically to chicken flavor

Milk Substitutes:

  • Beef broth instead of milk adds deeper savory flavor
  • Chicken broth works well too
  • Non-dairy milk (like oat milk or almond milk) works for dairy-free needs

Flavor Additions (while keeping the base ingredients):

  • Mix in 1/2 teaspoon garlic powder to the meat mixture
  • Wrap the meatloaf in bacon before baking.

How to Make Meatloaf with Stovetop Stuffing Mix

  1. In a large mixing bowl mix together all the meatloaf ingredients including the lean ground beef.
  2. Add the beef mixture to a rimmed baking sheet or rimmed baking dish, that has been sprayed with nonstick cooking spray. Press down on meat mixture so it’s even all over, yet not too packed.
  3. Mix together the 3 topping ingredients in a small bowl, and spread the meatloaf sauce on top of the meatloaf mixture.
  4. Bake 350 for 45-50 minutes, though it might be longer if you choose a taller dish versus a shallower one. Use a meat thermometer and check the internal temperature if you aren’t sure if it is done or not, as cook times will vary.
  5. When done, serve this meatloaf with Stovetop Stuffing and enjoy!

What to Serve with Meatloaf

I like to pair this traditional meatloaf recipe with Roasted Green Beans or even some Honey Glazed Carrots, along with our Boursin Mashed Potatoes Recipe.

Mashed potatoes are also a popular pair, yet to mix things up, try this recipe for Oven Roasted Red Potatoes. It’s excellent with this amazing homemade meatloaf recipe.

A plate of food, with Beef Meatloaf

How to Store and Reheat Leftover Meatloaf

Refrigerator Storage:

Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. I often slice it before storing for easier reheating and sandwich making. It actually tastes better the next day after the flavors have melded.

Freezer Storage:

This meatloaf with Stovetop Stuffing freezes beautifully. You can freeze it cooked or uncooked.

  • For cooked meatloaf: Let it cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • For uncooked meatloaf: Shape the loaf, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw completely in the refrigerator (this takes about 24 hours), then bake as directed. I don’t recommend baking from frozen as it cooks unevenly.

Reheating Instructions

  • Individual slices: Microwave for 60-90 seconds, or reheat in a skillet over medium heat for 3-4 minutes per side.
  • Whole meatloaf: Cover with foil and reheat in a 300°F oven for 20-25 minutes until warmed through.

My favorite way to use leftovers: Make meatloaf sandwiches with toasted bread, mayo, and a slice of cheese. It’s what I look forward to the most.

This is one easy meatloaf recipe recipe you simply have to try, much like this delicious Salisbury Steak with Mushroom Gravy, which is another classic comfort food. Enjoy!

Don’t forget to checkout all the main dish meals you can make with stovetop stuffing recipes.

Be sure to check out our Ground Chicken Meatloaf Recipe!

Recipe FAQ

Can I make this ahead of time?

Yes! Mix the ingredients and shape the meatloaf up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. Let it sit at room temperature for 20 minutes before baking, then bake as directed. I do this often when I’m having company because it eliminates last-minute stress.

Can I make mini meatloaves?

Yes! Divide the mixture into a muffin tin for individual portions. Reduce baking time to 25-30 minutes. This is a great way to prep for easy lunches.

Do you cover meatloaf when you cook it?

I usually don’t cover the meatloaf when I cook it, though I have tented foil over top if mid-cooking, I thought the tops was cooking faster than the rest. This usually happens when I use a deeper loaf versus a shallower dish. So when gauging whether it’s done or not, watch the outside crust for crispness or stick a fork in the middle and check to see if the inside meat is cooked.

Your Easy Dinner Recipes

If you’ve tried this Stuffing Meatloaf Recipe let me know how it went in the comments below. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!

meatloaf made with stove top stuffing on a white plate with a side of fresh vegetables.

Best Meatloaf Recipe Ever

This easy and best Meatloaf Recipe Ever was an immediate 'I must have this recipe!' moment, and I've been making it regularly ever since – for 15 years.
4.65 from 89 votes
Print Pin
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 6 people
Course: Main Dishes
Cuisine: American
Author: Tammi

Ingredients
  

MEATLOAF:

  • 1 lb ground beef
  • 1 pkg Stove Top Stuffing Mix
  • 1 egg
  • 1/2 cup milk ((I might add a splash more if I think it needs it))
  • 2 tbsp Worcestershire sauce
  • salt and pepper (to taste)

TOPPING:

  • 1 tbsp Mustard
  • 1 tbsp Brown Sugar
  • 1/3 cup Ketchup

Instructions

  • In a large bowl mix together all the ingredients for the meatloaf, add to a baking dish of choice that has been sprayed with oil. Press down on meat mixture so it’s even all over.
  • Mix together the topping and spread onto the meat topping
  • Bake at 350°F for 45-60 minutes, though it might be longer if you choose a taller dish versus a shallower one. Don't bake past 160°F internal temperature to avoid dry meatloaf.
  • Serve and enjoy!

Notes

Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. Reheat until heated through.
Freezer friendly when well wrapped to avoid freezer burn. 
Tried this recipe?Tag @MyOrganizedChaosBlog so I can share!

Nutrition

Serving: 6people | Calories: 52kcal | Carbohydrates: 7g | Protein: 1g | Cholesterol: 29mg | Sodium: 227mg | Sugar: 6g
Pin Recipe
A close up of a plate of food, with Meatloaf and Stuffing

Tammi Roy is a Canadian-based food creator at My Organized Chaos. Founded in 2009, My Organized Chaos is where she shares her love for family-friendly recipes that take some of the chaos out of daily life. *Learn more about Tammi here.

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32 Comments

  3. I’m confused!
    #2 in the directions says: Mix together the topping and spread it on the topping. Can you please explain this part? I really want to make this.
    Thanks so much

    Reply

  4. Making this today for a little late lunch. The first time I made it, my feller loved it so much he will no longer allow me to make it any other way. It was and is a true winner. Thank you so much.

    Reply

  5. I just put it together it was very easy. I will pop it in the oven after I pick up the kiddos from school. Serving with green beans and mashed potatoes. Smells delicious already. Thank you for an easy budget friendly recipe.

    Reply

  6. 5 stars
    This is my favorite way to make meatloaf!! I add some chopped onion if it’s handy and also put a layer of cheese in the middle of the loaf before baking!!

    Reply

    1. That sounds delicious too, I’m going to have to try this very soon. Thank you

      Reply

  7. 5 stars
    Ive made this so many times and have to praise it once and for all! Such a wonderfully easy recipe

    Reply

  9. I am ready to make this recipe but am not sure how much is the package of hamburger. Is it one pound or five pounds? Am confused.

    Reply

      1. 28 grams to an oz so 120 grams is 4.28 ozs. The difference wont matter just perhaps up the milk a few tablespoons

        Reply

      1. 5 stars
        it was delicious…i doubled the recipe to have sandwiches today! thank you 🙂
        it probably wouldnt have mattered if i had made the stuffing first but i wasnt sure if i didn’t, if it would be dry. loved the topping also!

        Reply

  14. 5 stars
    I’m embarrassed to admit I we tried this last night and my kids preferred it to my usual recipe…So simple but sooo yummy. Needless to say I have a new “usual recipe”.

    Reply

  15. I am with the others… I’d love to know what is in your topping? I’d really like to make it but I don’t think the topping I usually make would go so well as it is more of a sweet/sour/bbq type.

    Reply

  19. 5 stars
    Would love to try your recipe. And I love the idea of using a pie plate. I also would love to know your topping? Thanks for sharing Tammi

    Reply

  20. I found a recipe very similar to this on the Kraft website but I’m curious to know what you use for your topping because you don’t have it written above.

    Reply
4.65 from 89 votes (80 ratings without comment)

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