Stovetop Stuffing Meatloaf

Poor meatloaf always gets a bad rap but you know what? It deserves better, raise the poor little meatloaf up on a pedestal and give it the recognition it deserves! Not only has it withstood the test of time but there are so many ways to customize it to fit your likes and dislikes.

Mix up the flavors by adding different veggies, different seasonings, different combinations of meat and toppings. Be the Picasso of meatloaf!

Here is just one delicious variation of this dinner time classic.

Do you enjoy those stupidly delightful boxes of Stovetop stuffing? Me too, so I put it into a meatloaf.

Say what?

Yes, you heard me.

Stovetop Stuffing Meatloaf

  • Servings: 6-8
  • Difficulty: easy
  • Print


  • 2 pounds ground beef
  • 2 eggs
  • 1/2 onion, diced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon seasoned salt
  • 2 tablespoons minced fresh parsley
  • 1 box stovetop stuffing
  • 1 cup water
  • 1/2 cup ketchup
  • 1 tablespoon brown sugar
  • 1/2 teaspoon dried mustard

Directions: Preheat the oven to 375 degrees. In a large bowl combine the ground beef, eggs, onion, black pepper, seasoned salt, parsley, stuffing, and water. Use your hands to combine all of the ingredients thoroughly. Once the meat mixture is ready transfer it to a baking dish and form it into a loaf. In a small bowl mix together the ketchup, brown sugar, and dried mustard. Spread half of the mixture over the top of the meat and save the rest for later. Bake the meatloaf for 1 hour and then add the remaining glaze to the top and bake for another 15 minutes. Slice, serve, and savor!

Step-by-Step Photos


Here’s whatcha need for this meaty meatloaf: ground beef, a box of your favorite stuffing mix (I went with storebrand this time but you could splurge for the good stuff), diced onion, fresh parsley, eggs, season salt, pepper. For the topping you need some ketchup, brown sugar, and a smidge bit of mustard powder.


Slap all of the meatloaf ingredients into a bowl.


Grab yerself a cuppa water.


Pour it on in, we’re kinda reconstituting the stuffing just enough to make it combine with the meat.

Use your hands to mix it all together thoroughly.


Plop all of the meat into your baking dish and form it into a loaf-type shape.


Now mix together the glaze. When my mother used to make meatloaf she used only ketchup, but this adds a little extra sumthin sumthin.


Pour about 3/4 of the glaze over the top of the loaf and spread it around a bit.

It doesn’t have to be perfect, I ain’t judging.


Bake that hunka meat for about 1 hour in a preheated 375 degree oven.


Remember the rest of the glaze? Time to join the party. Smear the last of the glaze over the top of the loaf.


Bake it for another 15 minutes or so, or until a thermometer tells you that it is cooked through. Nobody wants under-cooked meatloaf.


Slice and serve, it’s oh so good!


Serve this with your favorite mashed potatoes and buttered corn for a wonderful classic dinner. Yum, yum, and yummo!


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