Delicious Stuffing Mix Meatloaf

This super easy meatloaf turns ordinary Stove Top stuffing into a tasty, moist dinner that'll win over even the fussiest eaters. Combining just four cheap ingredients with hardly any prep work, this wallet-friendly meal brings comfort food goodness to your table any day of the week.

Just weeks ago, I whipped this up for a quick family dinner, and my husband who usually thinks meatloaf is 'nothing special' helped himself to multiple servings. What's the trick? The Stove Top stuffing brings ready-made seasoning and ideal consistency in one simple box.

Key Ingredients and Smart Choices

• Ground Beef: A fattier blend (80/20) gives the best results in this dish
• Stove Top Stuffing: All varieties work well, but Savory Herbs or Traditional Sage really stand out
• Eggs: These hold everything together and add needed moisture
• Water: This softens the stuffing mix for just the right texture
• Ketchup: Makes a zingy, slightly sweet topping

The real wonder happens as the Stove Top stuffing soaks up all those beefy juices while baking, making a wonderfully flavored, juicy meatloaf without any fancy ingredients or tricky steps.

Step-by-Step Cooking Guide

Step 1: Get Your Oven Ready

Warm your oven to 350°F. This middle-range heat lets the meatloaf cook all the way through without getting dry or burnt on the outside.

Step 2: Combine Everything

In a big bowl, throw together the ground beef, dry stuffing straight from the box (no need to fix it first), eggs, water, and half the ketchup. Mix until barely combined - too much mixing will make your meatloaf tough.

Step 3: Shape Your Loaf

Put the mixture into a greased regular bread loaf pan. No loaf pan? Just mold the mixture into a loaf shape on a foil-covered baking sheet. Bend up the foil edges to catch any juices that come out during cooking.

Step 4: Top It Off

Spread the leftover ketchup all over the top of your meatloaf. This makes a tangy, sweet crust that adds flavor and keeps moisture inside.

Step 5: Bake Until Done

Stick the meatloaf in your hot oven and cook for 45-50 minutes, or until it hits 160°F inside when checked with a meat thermometer. Don't have one? Just cut a tiny slit in the middle to look for doneness.

Step 6: Make Sure It's Cooked

Your meatloaf should be fully cooked with no pink spots left. If it's not quite there, pop it back in the oven for a few more minutes.

Step 7: Let It Sit

Give your meatloaf about 5 minutes to rest before cutting. This key step lets the juices spread back through the meat, making a juicier, tastier meatloaf.

Step 8: Cut and Dish Up

Slice into thick pieces and serve with classic sides like mashed potatoes and green beans for a full comfort food experience.

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I found out how important fatty ground beef is when my first try with lean meat ended up a bit dry. The fat level really changes how juicy this simple dish turns out.

Smart Money-Saving Meal Ideas

This meatloaf shows how budget cooking works, feeding four people for under $10. Ground beef goes on sale often, and a single box of Stove Top makes one pound go much further. To save the most money, grab stuffing mix when it's discounted and freeze ground beef in one-pound packages. Add basic sides like mashed potatoes and frozen veggies, and you've got a whole, filling dinner that costs less than $2.50 per person.

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Kid-Friendly Variations

For homes with different tastes, this dish can be tweaked easily. Picky kids love the familiar taste without visible onions or veggies. For more daring eaters, mix in finely chopped veggies like bell peppers or mushrooms, or throw in some shredded cheese. My kids started liking meatloaf when I made 'meatloaf cupcakes' by cooking single portions in a muffin tin, topped with mashed potato 'icing.'

Tasty Side Dishes For Every Season

This meatloaf goes well with different produce throughout the year. In summer, try fresh corn salad or watermelon. During fall, go for roasted sweet potatoes or Brussels sprouts. Winter pairs well with hearty root veggies. Spring calls for asparagus or light green salads. This flexibility keeps the meal interesting all year while using what's in season.

Prep Ahead and Freezing Ideas

For busy families, this dish really shines as a do-ahead option. Mix and form the raw meatloaf up to a day ahead, wrap it tight with plastic and chill until you're ready to bake. For longer storage, shape the raw mix into a loaf, wrap it well in plastic and foil, then freeze up to three months. Thaw in the fridge overnight before cooking as directed, adding 1-2 minutes to your baking time.

Insider Cooking Secrets

• For deeper flavor, splash in a tablespoon of Worcestershire sauce to the meat mix
• Warm up your baking pan slightly before putting everything together
• Mix a dash of cayenne into the ketchup for some heat
• For slices that stay together better, stir a tablespoon of cornstarch into the meat mix
• Always give your meatloaf time to cool down for juicier slices

I stumbled on these tweaks after making this dish many times - especially adding Worcestershire sauce, which brings amazing richness without anyone knowing it's there.

This upgraded meatloaf has become my trusted standby when I need a hearty meal everybody loves. The mix of convenience, taste, and value creates something better than you'd expect from the parts - a dish that feels special while being surprisingly quick to throw together.

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This Stove Top Stuffing meatloaf shows that tasty, satisfying meals don't need complicated steps or fancy ingredients - just a few clever shortcuts and the belief in keeping things wonderfully simple.

Frequently Asked Questions

→ Can I use other types of ground meat for this recipe?

You bet! Ground turkey, chicken, or even a mix of different meats works great. When you're using leaner meats, just add a bit more water or toss in another egg to keep things moist.

→ Which flavor of Stove Top stuffing works best?

They all work wonderfully! Most folks really like chicken, savory herbs, or traditional sage versions since they go so well with the beef.

→ Can I make this meatloaf ahead of time?

For sure! You can mix everything and shape your meatloaf up to a day ahead and keep it in the fridge covered. Just cook it a bit longer by about 5-10 minutes if you're baking it straight from the cold.

→ How do I know when my meatloaf is done cooking?

The easiest way is grabbing a meat thermometer and checking that the middle hits 160°F. Don't have one? Just make sure the meatloaf feels firm when you touch it and isn't pink inside anymore.

→ What's the best way to reheat leftover meatloaf?

Cut your leftover meatloaf into slices and warm them in a pan with a touch of oil for nice crispy edges, or pop them in the microwave under a damp paper towel to keep them juicy. Leftover slices also make awesome sandwiches!