Stovetop Stuffing Meatloaf (with Ketchup Topping)

Sliced stovetop stuffing meatloaf on a platter, topped with a glossy ketchup glaze.

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Stovetop Stuffing Meatloaf (with Ketchup Topping)

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.

Prep Time10

Cook Time55

Total Time1 5

Course: Main Course, Main dish, meat

Cuisine: American

Servings: servings

Calories: 441Kcal

Author: Susan Moncrieff

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)