So I created this recipe because I had a box of Stove Top stuffing sitting in my cabinets for like two months that I needed to use. My mom bought it when she was visiting and then forgot about it. Almost tossed it during a cleanout.
But then I thought, well, stuffing already has all the seasonings and dried onion in it. Why not throw it in meatloaf instead of breadcrumbs? It was the right call.
The stuffing mix does all the heavy lifting here. You don’t need to chop anything or measure out a bunch of spices. My sister tried it after I told her about it, and she texted me, “why have I been buying Italian breadcrumbs this whole time.” I felt that.
My kids ask for this one by name now. My youngest calls it “the crunchy meatloaf” because the stuffing gives it a little texture you don’t get from regular breadcrumbs. And you know what, she’s not wrong.
We eat it with mashed potatoes most nights. Roasted garlic stirred into the potatoes if I’m feeling ambitious. Usually I’m not, but it’s good either way. I love this recipe, and so does my family. It’s a happy table when I make it.
Why You’ll Love This Recipe
This stuffing meatloaf has become a go-to at my house, and I don’t think it’s leaving the rotation anytime soon.
- Four ingredients, that’s the whole list: Ground beef, stuffing mix, eggs, ketchup, water. My neighbor thought I was lying when I told her. She made it that same week.
- The stuffing does the seasoning for you: All those herbs and dried onion bits are already in the box. You don’t have to stand there measuring out thyme and sage and whatever else.
- Kids actually eat it without complaining: I’m not gonna lie, getting my ten-year-old to eat meatloaf used to be a fight. This one he finishes. I think the texture won him over.
- Cheap dinner on a Tuesday: A box of stuffing, a pound of beef, and some eggs. We’re talking maybe eight bucks to feed four people. My husband said it tastes like I tried harder than I did.
- It smells so good. But if you cut it too soon, it falls apart, and then you’ve got sloppy meatloaf instead of slices.
Tips for Success
Okay, couple things I picked up from making this a bunch of times.
- Don’t skip the resting time: I did once, and the slices crumbled on the plate. Ten minutes is all it needs to firm up. Go set the table or something.
- Grease your pan well: Meatloaf sticks. I use cooking spray and then a little extra butter rubbed on just to be safe. My mother-in-law uses parchment paper on the bottom of hers, which also works.
- Pack the loaf tighter than you think: Loose meatloaf falls apart when you try to slice it. Push it together with your hands. Really get in there.
- Check the temp if you’re not sure: 160 degrees inside means it’s done. I didn’t own a meat thermometer until last year, and now I use it for everything.
Storage and Reheating
Leftovers keep in the fridge for about 3 to 4 days in a container with a lid. Meatloaf actually tastes better the next day, at least in my house it does. My husband eats cold slices straight from the fridge like a sandwich. No judgment.
Warm it up in the oven at 350 for about fifteen minutes, or microwave a slice for a minute. I add a tiny bit of ketchup on top before reheating because it keeps the top from drying out.
Freezing works too. Wrap individual slices in cling wrap, then stick them in a freezer bag. Good for about 2 months. Thaw overnight in the fridge and reheat on the stove or in the oven.
Serving Suggestions
Mashed potatoes all day. Stir some roasted garlic into your potatoes if you’ve got it. My mom always does that, and it’s so good with the meatloaf.
Throw some roasted broccoli on the side. My kids groan about the broccoli, but they eat it anyway. But they go crazy for my butter green beans. A dinner roll wouldn’t hurt either if you’re feeding hungry people.
FAQs
Can you make stuffing meatloaf ahead of time?
Oh, for sure. You can shape it and keep it covered in the fridge for a day before baking. Just pull it out while the oven preheats, so it’s not ice cold going in. I do this on Sundays sometimes when I know Monday is going to be crazy.
What if I don’t have Stove Top brand?
Any boxed stuffing mix works. I’ve used the store brand from Kroger, and it turned out the same. My sister grabbed some off-brand one from the dollar store and said hers was fine, too.
Can I make this with ground turkey instead?
You can. Add a little extra water or even a splash of Worcestershire to this easy meatloaf so it doesn’t dry out. Turkey runs leaner than beef, so it needs that extra moisture. My cousin makes hers with turkey every single time, and her family doesn’t complain.
Notes
I gotta give credit to my mom for this one. She left that box of stovetop stuffing at my house on purpose, I’m convinced. She called me a week later and said, “Did you try it in turkey meatloaf yet?” Like she’d been waiting for me to figure it out.
Now it’s what I bring to potlucks. People always ask what’s in it, and when I say “a box of Stove Top,” they look at me like I’m kidding.
Easy Stuffing Mix Meatloaf
Ingredients
- 4 Large sweet onions halved and cut into uniform ¼-inch thick slices
- 2 tbsp. Unsalted butter
- 3 Large eggs
- ⅔ cup Evaporated milk
- 1 cup Ritz cracker crumbs coarsely crushed
- 1 ½ cups Sharp cheddar cheese freshly shredded from a block
- ½ cup Mozzarella cheese freshly shredded from a block
- 1 tsp. Kosher salt
- ¼ tsp. Freshly ground black pepper
- 1 cup Ritz cracker crumbs coarsely crushed
- 3 tbsp. Unsalted butter melted
Instructions
- Preheat your oven to 375°F and thoroughly coat a 9×13-inch baking dish with non-stick cooking spray. Drop the sliced sweet onions into a deep saucepan and add just enough cold water to cover them completely.
- Bring the water to a rolling boil over high heat, then drop the flame down to medium-low to maintain a gentle simmer for 6 to 8 minutes. Watch the clock carefully and pull the pan the exact moment you can easily pierce an onion strand with a fork; over-cooking at this stage will cause the vegetables to collapse into a watery, structural mush later in the oven.
- Empty the contents of the pan into a large colander in the sink, letting the onions sit undisturbed for 5 minutes to ensure every single drop of surface water drains away. Return the hot, bone-dry onion slices to the empty warm pan, drop in the 2 tablespoons of unsalted butter, and toss gently until the melting fat completely glazes the warm vegetable tissue.
- In a separate large mixing bowl, combine the 3 eggs and evaporated milk, whisking aggressively for 45 seconds until smooth, frothy, and unified. Add the buttered onions, 1 cup of the cracker crumbs, the shredded sharp cheddar and mozzarella cheeses, salt, and black pepper into the egg wash, folding the ingredients together until the elements are suspended in the dairy base.
- Transfer the wet onion mixture into your prepared 9×13-inch baking dish, smoothing the top surface into a flat, level sheet. In a small separate bowl, combine the remaining 1 cup of cracker crumbs with the 3 tablespoons of melted butter, tossing with a fork until the crumbs resemble damp sand, and sprinkle this mixture uniformly across the top of the casserole.
- Place the pan uncovered on the middle oven rack and bake at 375°F for 40 to 45 minutes. Remove from the heat the second the internal egg custard completely sets without any fluid rippling in the center and the buttery top crumbs turn a deep, shaggy golden brown. Let the casserole rest on the counter for 5 to 10 minutes to allow the cheese lipids to stabilize and tighten before cutting into squares.
