This Stove Top Stuffing Meatloaf is one of those recipes that’s so easy you’ll wonder why you ever made meatloaf the hard way. No breadcrumbs. No chopping herbs. Just a few pantry staples and a quick mix-and-shape. It's easy comfort food that's quick to make.
I shape it and bake it right in a baking dish (casserole type pan). Trust me—this changes everything. I do like using a dish with sides so it doesn't get my oven dirty.
If you love easy dinners with minimal prep, check out this easy Baked Ziti with Sausage, or this super simple Sloppy Joe Recipe for picky eaters.
Why I Love This Recipe
The stuffing mix adds flavor and texture - no extra seasoning needed. It also makes this a budget friendly recipes!
I always have the ingredients on hand, so it's my fallback dinner when I’m not in the mood to plan.
Free-form baking (vs. in a loaf pan) gives the whole outside that savory, caramelized crust. And, the meatloaf cooks up moist and is not greasy.
The ketchup topping is old-school and nostalgic—in the best possible way. It's perfect for those picky eaters!
This meatloaf makes amazing leftovers for sandwiches the next day.
Table of contents
Ingredients
1 ½ pounds ground beef
1 box Stove Top stuffing mix (I use chicken flavor)
1 cup water
2 eggs
½ cup chopped onion (optional)
Ketchup (some in the meatloaf, some for the topping)
Helpful Variations
- Use ground turkey instead of beef for a lighter version.
- Add cheese: Mix in ½ cup shredded cheddar or mozzarella before baking.
- Mix in veggies: Grated carrots, chopped celery, or bell peppers add moisture and bulk.
- BBQ lovers? Swap the ketchup topping for your favorite barbecue sauce.
Instructions
Step 1
Preheat oven to 350°F. I like using a baking dish with sides to have less mess in my oven. Also, I spray with no stick spray to make cleanup easier.
Step 2
In a medium bowl, combine the Stove Top stuffing mix and water. Let sit for 5 minutes to soften.
Step 3
In a large mixing bowl, add ground beef, eggs, chopped onion, and the softened stuffing mix. Use clean hands to mix everything together until just combined. Don’t overmix or your meatloaf may turn out dense.
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Step 4
Transfer the mixture to your prepared baking dish and shape it into a loaf shape - about 8 inches long and 4 inches wide.
Hint - Why shape it instead of using a loaf pan?
This allows the meatloaf to cook more evenly and caramelize on all sides. You won’t get that soggy bottom layer like you do in a loaf pan. Plus, the edges also get a beautiful crust!
Step 5
Spread ketchup over the top of the meatloaf. Use as much as you’d like—this is the “sauce” that forms a sweet-savory glaze as it bakes.
Step 6
Bake for 45–55 minutes, or until the internal temperature reaches 160°F. Let rest for 5–10 minutes before slicing.
Serving Suggestions
This meatloaf is classic with mashed potatoes and green beans. Or, go low-effort with frozen fries and a salad kit. I won’t judge.
Got leftovers? Slice it cold and tuck into a sandwich with more ketchup or BBQ sauce. My German background family always used rye bread and some dijon on the meatloaf. Heaven.
FAQs
Yes! You can mix and shape the loaf up to a day in advance. Just cover and refrigerate until you're ready to bake. Let it sit at room temp for 15–20 minutes before putting it in the oven.
I usually go with chicken flavor, but turkey, savory herb, or even cornbread work well. Use whatever you have on hand—it's forgiving and flavorful either way.
Shaping the loaf and baking it on a sheet pan gives it better texture. It cooks more evenly, and you get that delicious caramelized crust on all sides instead of just the top.
Storage Tips
This Stove Top stuffing meatloaf keeps really well - if you have any leftovers, that is!
Refrigerator:
Let the meatloaf cool completely, then store it in an airtight container in the fridge for up to 4 days. You can also wrap individual slices in foil or plastic wrap for easy grab-and-go lunches.
Freezer:
This meatloaf is freezer-friendly, which makes it great for meal prep. You can freeze the entire loaf or individual slices. Wrap tightly in plastic wrap, then foil, and place in a freezer bag or container.
To reheat, thaw overnight in the fridge, make sure to remove the plastic, then warm in the oven at 325°F until heated through (I often use my air fryer) or microwave slices on medium power until hot.
Tip: I always freeze a couple of slices specifically for meatloaf sandwiches later in the week. They're just as good (maybe better?) the second time around.
More Comfort Food Recipes You’ll Love
Printable Recipe
Stovetop Stuffing Meatloaf (with Ketchup Topping)
Ingredients
- 1½ pounds ground beef I use either 20/80 or 15/85 ground beef. The higher fat content keeps the meatloaf moist.
- 1 package Stove Top Stuffing Chicken (but you can use other flavors)
- 2 large eggs
- 1 cup water
- ½ cup ketchup as the topping
Instructions
- Preheat oven to 350°F. Lightly grease a loaf pan or line with parchment paper for easy removal.
- Pour the stuffing mix into a large bowl. Use your hands to gently crumble the larger pieces so it looks more like breadcrumbs — this helps the meatloaf hold together. Add 1 cup of water, mix and let sit for 5 minutes.
- Add, eggs, ¼ cup of ketchup, and ground beef to the bowl. Mix gently with your hands or a large spoon until just combined. Don’t overmix - it can make the meatloaf tough.
- Shape into a loaf and place in baking pan.
- Spread the remaining ¼ cup of ketchup over the top as a glaze.
- Bake for about 55–60 minutes, or until the center reaches 160°F. Let it rest for 10 minutes before slicing.
Nutrition (I am not a nutritionist. These are estimates only)
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