Stuffing Meatloaf

This stuffing meatloaf is a tender, juicy beef meatloaf made with a box of savory herb stuffing mix in place of breadcrumbs, baked in a loaf pan and finished with a glossy ketchup glaze. The dry stuffing and its seasoning bring herbs, onion and salt to the meat, so there is nothing to chop and very little to measure. With just six ingredients and about 10 minutes of hands-on time, it is a cozy, family-style dinner that fills the kitchen with a wonderful smell and disappears fast.

Why You’ll Like This Stuffing Meatloaf

The stuffing soaks up the eggs, milk and ketchup, then holds onto the beef juices while the loaf bakes, so every slice stays moist and soft instead of dry and crumbly. Little pieces of herby stuffing show up in each bite, and the sweet, tangy ketchup on top bakes into a shiny, sticky glaze.

• Simple ingredients: ground beef, stuffing mix, ketchup, milk, garlic and eggs.
• Built-in seasoning: the stuffing mix does the work of breadcrumbs, herbs and spices.
• Moist and sliceable: holds together beautifully for neat slices and next-day sandwiches.

Ingredients for Stuffing Meatloaf

For the Meatloaf

• 2 lbs ground beef
• 1 box (6 oz) savory herb stuffing mix, including the seasoning
• 1/3 cup ketchup
• 1/2 cup whole milk
• 2 tsp minced garlic
• 2 large eggs

For the Glaze

• 1/3 cup ketchup

That is 2/3 cup ketchup in total, divided. You will need a large mixing bowl, a whisk, a 9×5-inch loaf pan (or a baking sheet lined with foil or parchment) and an instant-read thermometer. Serves 6 to 8.

Ingredient Notes

The ground beef: An 80/20 or 85/15 blend gives the juiciest, most flavorful meatloaf. Very lean beef makes a firmer, drier loaf.

The stuffing mix: Use a standard 6-ounce box of savory herb or chicken-flavored stuffing mix and add the seasoning right along with the dry cubes. It replaces the breadcrumbs, onion and herbs in a traditional meatloaf, and it already contains salt, so no extra salt is needed.

The ketchup: Half goes into the meat for moisture and a gentle tang, and the other half becomes the glaze. Measure them separately before you start.

The milk and eggs: Whole milk softens the stuffing so it blends smoothly into the beef, and the eggs bind everything so the loaf slices cleanly.

How to Make Stuffing Meatloaf

Step by Step

1. Preheat the oven. Heat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan, or line a rimmed baking sheet with foil or parchment.
2. Mix the wet ingredients. In a large bowl, whisk the eggs, milk, minced garlic and 1/3 cup of the ketchup until smooth.
3. Soak the stuffing. Stir in the dry stuffing mix and its seasoning until all the cubes are coated. Let it sit for 5 minutes so the stuffing softens and absorbs the liquid.
4. Add the beef. Crumble the ground beef into the bowl. Mix gently with your hands just until everything is evenly combined. Stop as soon as you no longer see streaks of plain meat, because overworking makes the loaf dense.
5. Shape the loaf. Press the mixture lightly into the loaf pan and smooth the top. For a free-form loaf, shape it into a roughly 9×5-inch oval on the lined sheet.
6. Bake. Bake uncovered for 50 minutes.
7. Glaze. Take the meatloaf out of the oven and spread the remaining 1/3 cup ketchup evenly over the top. Return it to the oven for 15 to 25 minutes more, until the glaze is glossy and set and the center reaches 160°F (71°C) on an instant-read thermometer.
8. Rest and slice. Let the meatloaf rest for 10 minutes. Pour off any extra fat from the pan, then lift or slide the loaf out and cut it into thick slices. Serve with mashed potatoes and a green salad.

Tips for the Best Stuffing Meatloaf

Give the Stuffing Time to Soak

Those 5 minutes matter. Softened stuffing blends evenly into the beef, while dry cubes stay crunchy and pull moisture out of the meat as it bakes.

Mix With a Light Hand

Stop once the mixture looks even. Squeezing and kneading the beef makes the meatloaf tough and springy instead of tender.

Do Not Pack the Pan Too Tightly

Press the meat in just enough to fill the corners. A loosely packed loaf cooks more evenly and stays juicier.

Use a Thermometer

Ovens and loaf shapes vary, so 160°F (71°C) in the very center is the surest sign it is done.

Let It Rest Before Slicing

Resting lets the juices settle back into the meat, so the slices hold their shape and do not crumble on the cutting board.

Variations

• Sweet and tangy glaze: stir 1 tablespoon brown sugar and 1 teaspoon mustard into the 1/3 cup glaze ketchup for a richer, more caramelized topping.
• Turkey or pork: swap half or all of the beef for ground turkey or ground pork. Cook turkey to 165°F (74°C).
• Cheesy center: press half the meat into the pan, add a layer of shredded cheddar, then top with the rest of the meat.
• Extra vegetables: fold in 1/2 cup finely diced onion, celery or bell pepper for more texture.

Storage

Refrigerator: Store cooled leftovers in an airtight container or wrapped tightly in foil for up to 4 days.

Reheating: Warm slices in a covered skillet over medium-low heat with a splash of water, or in a 350°F oven for 10 to 15 minutes.

Freezer: Freeze individual slices or the whole cooled loaf, wrapped in plastic and foil, for up to 3 months. Thaw overnight in the refrigerator before reheating.

Make-ahead: Shape the unbaked loaf in the pan, cover and refrigerate for up to 24 hours. Add 5 to 10 minutes to the first bake if it goes into the oven cold.

Frequently Asked Questions

Do I need to prepare the stuffing mix first?

No. Add it straight from the box, dry, along with the seasoning. The eggs, milk and ketchup soften it, and the beef juices finish the job in the oven.

Why did my meatloaf fall apart?

It was likely sliced too soon or the stuffing did not soak long enough. Let the mixture rest 5 minutes before adding the beef, and always rest the baked loaf 10 minutes before cutting.

Can I bake it without a loaf pan?

Yes. Shape it free-form on a lined baking sheet. The sides brown more, and it may finish a few minutes sooner.

What should I serve with stuffing meatloaf?

Creamy mashed potatoes and a crisp green salad are perfect partners. Green beans or roasted carrots work well too.