This Meatloaf with Stuffing is made with Stove Top stuffing, ground beef, onion, garlic, eggs, and served with a perfect glaze.
This homemade meatloaf recipe is so juicy on the inside and tender with an amazing sweet glaze that can be added on top. I love eating this with Shrimp Pesto Salad or Spicy Sautéed Kale on the side. The glaze on top of the meatloaf gives it such a delicious taste. There are a ton of tips for making the best meatloaf, the first one being do not overmix. The rest can be found below.
If you have leftover meatloaf, there is tons you can do with it. You can make meatloaf sandwiches, ground beef enchiladas, or even chili. I grew up eating mostly Mexican food in my family and when my American friends would invite me over to their house, I remember meatloaf was something that was frequently made. This is one of our national dishes and deserves a prize for making it easy to feed your family while being so comforting to eat.
- Stove Top Stuffing
- Half and half
- Yellow Onions
- Ground beef
- Worcestershire sauce
- Dijon mustard
See recipe card for quantities for Meatloaf with Stuffing.
Preheat the oven to 350°F. In a large bowl, combine add the stuffing, half and half, onion, and garlic and let it sit for 5 minutes, to moisten the stuffing. Add the ground beef, eggs, Worcestershire sauce, ketchup, salt, and pepper. Mix well, but don’t overdo it.
Line a 9x5-inch loaf pan with parchment paper and spray with cooking spray.Press beef mixture into the prepared pan. In a small bowl, add the Worcestershire sauce, mustard, and ketchup.
Spread the glaze over the meatloaf, and bake, uncovered, for 45 minutes.
Remove from the oven and let the meatloaf rest for 10 minutes, then slice and serve.
Hint: Use parchment paper to make it easier to take the meatloaf out and slice.
Ground beef: You want to use ground beef that Is 85% or 90% lean meat. Do not worry about using lean meat as the rest of the ingredients will keep your meatloaf moist and juicy. Avoid super lean meats.
Eggs: I would use high quality eggs for this dish for the best flavor. I used cage free organic eggs.
Garlic: You can use fresh garlic for best flavor or garlic from a jar.
Onion: I used yellow onion for this recipe, although you could use red or white onion as well.
Worcestershire: Instead of Worcestershire sauce you can use Tamari, soy sauce, Miso, Maggi seasoning, Salt, Coconut aminos, or Liquid aminos.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - Feel free to add paprika into the ground beef mixture.
- Kid friendly - add crushed potato chips on top!
Check out this Mexican Picadillo.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This Meatloaf with Stuffing will be good in the refrigerator for 2-3 days or frozen for up to three months.
Do not overmix and keep the juices in the pan to pour over the meatloaf.Print
- 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