This Stovetop Meatloaf Recipe features Stove Top Stuffing combines ground beef, onion, garlic, and eggs with the savory goodness of Stove Top stuffing, all topped off with a perfectly balanced glaze.
This homemade meatloaf recipe is incredibly juicy on the inside, tender throughout, and topped with a delectable sweet glaze that adds a burst of flavor. I love pairing it with a Shrimp Pesto Salad or Spicy Sautéed Kale for a balanced meal. The glaze truly elevates the meatloaf, making each bite irresistible.
To achieve the perfect meatloaf, one crucial tip is to avoid overmixing the ingredients—this helps keep the texture just right. You’ll find more helpful tips below.
Leftover meatloaf offers endless possibilities. You can transform it into meatloaf sandwiches, use it in ground beef enchiladas, or even make a hearty chili. Growing up in a family where Mexican cuisine was a staple, I discovered meatloaf through my American friends, and it quickly became one of my favorite comfort foods. It’s a classic dish that’s both easy to prepare and wonderfully satisfying, making it a true staple in American homes.
Jump to:
- What is Meatloaf?
- Stovetop Meatloaf Recipe Ingredients
- How to make Meatloaf with Stovetop Stuffing
- 2 pound meatloaf baking time
- What is the secret to a great meat loaf?
- Do you cover meatloaf when baking at 350?
- What Goes With Meatloaf?
- Substitutions
- Stovetop Meatloaf Recipe Variations
- Equipment
- How to store Stovetop Meatloaf
- Stovetop Meatloaf Recipe Top tips
- Meatloaf with Stove Top Stuffing Recipe
- Food safety
What is Meatloaf?
Meatloaf is a dish made from ground meat (usually beef, but sometimes pork, lamb, or a combination of these) that is mixed with various other ingredients such as breadcrumbs, eggs, onions, herbs, and spices. The mixture is then formed into a loaf shape and baked in the oven until cooked through.
Meatloaf is a popular comfort food in many parts of the world, particularly in North America. It is often served with a variety of side dishes such as mashed potatoes, vegetables, or a salad. Leftover meatloaf can also be sliced and used as a sandwich filling or as a topping for pizza or spaghetti.
Stovetop Meatloaf Recipe Ingredients
- Stove Top Stuffing
- Half and half
- Yellow Onions
- Garlic
- Italian Seasoning
- Eggs
- Ground beef
- Worcestershire sauce
- Ketchup
- Dijon mustard
See recipe card for quantities for this Stovetop Meatloaf Recipe.
How to make Meatloaf with Stovetop Stuffing
Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper. In a large bowl, combine the Stove Top stuffing mix and half and half. Stir and let it sit for a few minutes to absorb the liquid. Add the grated onion, minced garlic, ground beef, Italian seasoning, eggs, Worcestershire sauce, ketchup, salt, and black pepper to the stuffing mixture.
Mix everything together using your hands until well combined, but avoid overmixing to keep the meatloaf tender. Transfer the meatloaf mixture to the prepared loaf pan, pressing it down evenly to shape. Bake in the preheated oven for about 45 minutes.
While the meatloaf is baking, prepare the sauce by mixing together the Worcestershire sauce, Dijon mustard, and ketchup in a small bowl. After 45 minutes of baking, remove the meatloaf from the oven and spread the prepared sauce evenly over the top.
Return the meatloaf to the oven and bake for an additional 15-20 minutes, or until the internal temperature reaches 160°F (70°C). Let the meatloaf rest for 10 minutes before slicing to retain the juices and make slicing easier. Enjoy this Stovetop Meatloaf Recipe!
Hint: Use parchment paper to make it easier to take the meatloaf out and slice.
2 pound meatloaf baking time
The baking time for a 2-pound meatloaf at 350°F (175°C) is typically around 45 minutes to an hour. However, the exact cooking time may vary depending on various factors, including your oven's accuracy, the shape and thickness of the meatloaf, and the recipe you're using.
To ensure that your meatloaf is fully cooked and safe to eat, it's crucial to use a meat thermometer. The internal temperature of the meatloaf should reach at least 160°F (71°C). Insert the meat thermometer into the thickest part of the meatloaf to check its temperature.
What is the secret to a great meat loaf?
- Mix of Ground Meats: Use a combination of ground meats for depth of flavor. A mixture of beef, pork, and veal, or even a leaner option like turkey or chicken, can add complexity.
- Fresh Ingredients: Use fresh and high-quality ingredients. Fresh herbs, onions, garlic, and breadcrumbs can significantly enhance the flavor.
- Eggs and Binders: Eggs help bind the meatloaf together and provide moisture. Use the right ratio of eggs to meat for a well-balanced texture.
- Moisture-Adding Ingredients: Add ingredients that contribute moisture, such as ketchup, Worcestershire sauce, or even a small amount of milk or broth. This helps prevent a dry meatloaf.
- Flavorful Seasonings: Season generously with herbs and spices. Consider using a mix of herbs like thyme, oregano, and parsley, along with spices such as paprika, cumin, or mustard powder.
- Preparation Technique: Mix the ingredients gently, just until combined. Overmixing can lead to a dense meatloaf. Consider soaking breadcrumbs in milk before adding them for added moisture.
- Shape and Size: Form the meatloaf into a uniform shape to ensure even cooking. A loaf pan or free-form on a baking sheet are common choices. Keep the loaf relatively flat for more even cooking.
- Glazing: Consider adding a glaze or topping for extra flavor. A ketchup-based glaze is classic, but you can experiment with barbecue sauce, tomato sauce, or even a balsamic reduction.
- Use a Meat Thermometer: Ensure the meatloaf reaches a safe internal temperature of 160°F (71°C). This prevents undercooking while maintaining juiciness.
- Resting Time: Allow the meatloaf to rest for a few minutes after baking. This lets the juices redistribute, keeping the meatloaf moist.
Do you cover meatloaf when baking at 350?
- Covered Meatloaf: Covering the meatloaf with foil during part of the baking time can help retain moisture and prevent the top from drying out. You might cover the meatloaf for the first half of the baking time and then uncover it for the remainder to allow the top to brown.
- Uncovered Meatloaf: Baking the meatloaf uncovered for the entire time will result in a browned and potentially crusty top. This is preferred if you enjoy a firmer exterior.
- Glazing: If you're using a glaze or sauce on top of the meatloaf, apply it during the last 15-20 minutes of baking. This allows the glaze to caramelize without being covered for too long.
What Goes With Meatloaf?
- Mashed Potatoes: Creamy mashed potatoes are a classic choice that complements the hearty flavors of meatloaf.
- Gravy: A savory gravy, such as mushroom or onion gravy, can add richness and depth to both the meatloaf and mashed potatoes.
- Vegetables: Roasted or steamed vegetables, such as green beans, carrots, or broccoli, provide a colorful and nutritious side.
- Macaroni and Cheese: The comforting combination of macaroni and cheese pairs well with the savory goodness of meatloaf. Check out my Chorizo Mac and Cheese Recipe.
- Salad: A fresh salad with a light vinaigrette or creamy dressing can add a refreshing contrast to the richness of the meatloaf.
Substitutions
- Stove Top Stuffing: Substitute with breadcrumbs or panko mixed with herbs and spices.
- Ground Beef: Swap with ground turkey, chicken, or pork for a lighter option.
- Onion: Replace with shallots for a milder flavor or green onions for a fresh twist.
- Garlic: Use garlic powder if fresh garlic isn’t available, or shallots for a subtler taste.
- Eggs: Substitute with a flaxseed meal and water mixture (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg) for a vegan option.
- Glaze: Use a mix of BBQ sauce or ketchup with honey for a different flavor profile.
Stovetop Meatloaf Recipe Variations
Here are some variations on this Stovetop Meatloaf Recipe that you can try:
- Turkey Meatloaf: Substitute ground turkey for the beef to make a lighter and healthier version of meatloaf. You can also add grated zucchini or carrots for extra flavor and nutrition.
- Bacon-Wrapped Meatloaf: Wrap the meatloaf with bacon slices before baking to add a smoky flavor and crispy texture to the dish. Brush the bacon with a glaze made with ketchup, brown sugar, and mustard for a sweet and tangy finish.
- Cheese-Stuffed Meatloaf: Cut a block of cheese into small cubes and mix them into the meatloaf mixture. When baked, the cheese will melt and create a gooey center that's sure to please everyone.
- Meatloaf Muffins: Instead of shaping the meatloaf into a traditional loaf, portion it into muffin tins and bake until cooked through. This is a great way to make individual servings and can also be a fun way to get kids to eat their vegetables.
- Spicy Meatloaf: Add some heat to your meatloaf by adding chopped jalapenos or crushed red pepper flakes to the mixture. You can also use spicy ketchup or hot sauce in the glaze for an extra kick.
- Mediterranean Meatloaf: Add chopped olives, feta cheese, and sun-dried tomatoes to the meatloaf mixture for a Mediterranean twist. Serve with a Greek salad and some roasted vegetables for a complete meal.
- Asian-Inspired Meatloaf: Mix ground beef with soy sauce, ginger, garlic, and scallions for an Asian-inspired flavor profile. Top with a glaze made with hoisin sauce, honey, and rice vinegar for a sweet and tangy finish.
Check out this Mexican Picadillo.
Equipment
Here are some of the basic equipment and utensils that you'll need to make meatloaf:
- Mixing bowl: You'll need a large mixing bowl to combine all of the ingredients.
- Measuring cups and spoons: To ensure accuracy when measuring ingredients, you'll need a set of measuring cups and spoons.
- Whisk or fork: A whisk or fork will help you to thoroughly mix the ingredients.
- Loaf pan: You'll need a loaf pan to shape the meatloaf mixture. You can use a standard 9x5-inch loaf pan, or a smaller or larger pan depending on how much meatloaf you want to make.
- Cooking spray or parchment paper: To prevent the meatloaf from sticking to the pan, you can use cooking spray or line the pan with parchment paper.
- Instant-read thermometer: To ensure that the meatloaf is cooked to the correct temperature, you'll need an instant-read thermometer. The internal temperature of the meatloaf should reach 160°F (71°C) for ground beef and 165°F (74°C) for ground turkey.
How to store Stovetop Meatloaf
Meatloaf can be stored in the refrigerator or freezer depending on how long you want to keep it. Here are the steps for each method:
Refrigerator storage:
- Let the meatloaf cool completely after baking.
- Wrap the meatloaf tightly with plastic wrap or aluminum foil, or place it in an airtight container.
- Label and date the container or package.
- Store in the refrigerator for up to 3-4 days.
Freezer storage:
- Let the meatloaf cool completely after baking.
- Wrap the meatloaf tightly with plastic wrap or aluminum foil, or place it in an airtight container.
- Label and date the container or package.
- Freeze the meatloaf for up to 3 months.
- To thaw, transfer the meatloaf to the refrigerator and let it thaw overnight.
- Reheat the meatloaf in the oven or microwave before serving.
Stovetop Meatloaf Recipe Top tips
Here are some top tips for making a delicious meatloaf:
- Use a combination of meats: Meatloaf doesn't have to be made with just one type of meat. Using a combination of ground beef, pork, or turkey can add flavor and texture to your meatloaf.
- Add moisture: Meatloaf can become dry and tough if there isn't enough moisture in the mixture. Adding ingredients like milk, eggs, or vegetables can help keep the meatloaf moist and flavorful.
- Don't overwork the meat: When mixing the ingredients, be careful not to overwork the meat. Overmixing can make the meatloaf tough and dense.
- Use a meat thermometer: To ensure that the meatloaf is cooked all the way through, use a meat thermometer to check the internal temperature. The meatloaf should reach an internal temperature of 160°F (71°C) for ground beef and 165°F (74°C) for ground turkey.
- Let it rest: After taking the meatloaf out of the oven, let it rest for 10-15 minutes before slicing. This will allow the juices to redistribute and make the meatloaf more tender.
- Add a glaze: A glaze can add flavor and moisture to the meatloaf. Some popular glazes include ketchup, barbecue sauce, or a mixture of brown sugar and mustard.
- Experiment with toppings: Toppings like bacon, cheese, or sautéed onions can add extra flavor and texture to your meatloaf.
- Use a non-stick pan or line your pan with parchment paper: This will make it easier to remove the meatloaf from the pan without it sticking or falling apart.
- Make it ahead of time: Meatloaf can be made ahead of time and stored in the refrigerator or freezer. This makes it a great option for meal prep or a quick dinner on a busy weeknight.
Meatloaf with Stove Top Stuffing Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This Meatloaf with Stove Top Stuffing is made with Stove Top studding (or any you want, ground beer, onion, garlic, eggs, and served with a perfect glaze.
Ingredients
- 1 6-ounce box Stove Top stuffing (any flavor)
- ¾ cup half and half
- 1 small yellow onion, grated (using large holes on cheese grater)
- 3 garlic cloves, minced
- 2 pounds ground beef
- 1 tablespoon Italian seasoning
- 2 eggs
- 1 tablespoon Worcestershire sauce
- ¼ cup ketchup
- 1 teaspoon salt
- ½ teaspoon black pepper
- Sauce:
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- ⅓ cup ketchup
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper.
- In a large bowl, combine the Stove Top stuffing mix and half and half. Stir and let it sit for a few minutes to absorb the liquid.
- Add the grated onion, minced garlic, ground beef, Italian seasoning, eggs, Worcestershire sauce, ketchup, salt, and black pepper to the stuffing mixture.
- Mix everything together using your hands until well combined, but avoid overmixing to keep the meatloaf tender.
- Transfer the meatloaf mixture to the prepared loaf pan, pressing it down evenly to shape.
- Bake in the preheated oven for about 45 minutes.
- While the meatloaf is baking, prepare the sauce by mixing together the Worcestershire sauce, Dijon mustard, and ketchup in a small bowl.
- After 45 minutes of baking, remove the meatloaf from the oven and spread the prepared sauce evenly over the top.
- Return the meatloaf to the oven and bake for an additional 15-20 minutes, or until the internal temperature reaches 160°F (70°C).
- Let the meatloaf rest for 10 minutes before slicing to retain the juices and make slicing easier.
Notes
- Don’t Overmix: When combining the ingredients, mix just until everything is incorporated. Overmixing can make the meatloaf dense and tough.
- Let the Stuffing Soak: Allowing the stuffing mix to soak in the half and half fully before adding the other ingredients ensures it’s evenly distributed and helps keep the meatloaf moist.
- Shape with Care: Press the meatloaf mixture into the pan gently, just enough to shape it. Compressing it too much can lead to a dense texture.
- Use a Thermometer: To ensure the meatloaf is cooked perfectly, use an instant-read thermometer. The internal temperature should reach 160°F (70°C).
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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