StoveTop Stuffing Meatloaf Recipe

Let’s be honest, sometimes the old ways are just the best ways.

This Stove Top Stuffing Meatloaf is a glorious throwback, a recipe that feels like a warm hug from decades past. It takes that familiar, comforting box of stuffing and transforms it into the secret weapon for the most incredibly flavorful and tender meatloaf you’ve ever made.

And the best part? It’s unbelievably simple, a true weeknight hero that delivers a powerful punch of nostalgia and satisfaction.

Why This Recipe is a Timeless Treasure

If you grew up in the 70s, 80s, or 90s, there’s a good chance this recipe sparks a specific, delicious memory. It was wildly popular back then, and for very good reason.

The genius lies in its simplicity. That box of Stove Top stuffing isn’t just a filler; it’s a brilliant, all-in-one seasoning packet. It’s already packed with those herby, savory, slightly sweet breadcrumbs that we all love.

So, you get to skip all the measuring of individual spices and the toasting of bread. In one fell swoop, you have your binder and your flavor base, ready to create a meatloaf that is anything but boring.

Ingredients Needed for the Recipe

Gathering these ingredients is a breeze, and you might already have most of them in your pantry right now. Here’s your simple shopping list:

• 1 (6 ounce) box Stove Top Stuffing Mix (any variety you like!)
• ¾ cup beef broth
• 2 large eggs
• 2 Tablespoons Worcestershire sauce
• 2 pounds lean ground beef (an 80/20 blend works perfectly)

For the Simple Gravy:

• 2 Tablespoons butter
• 2 Tablespoons all-purpose flour
• 2 cups beef broth
• 1 Tablespoon Worcestershire sauce
• ½ teaspoon black pepper

The Perfect Partners for Your Meatloaf

This meatloaf is the star of the show, but every star needs a great supporting cast. Think of it as the centerpiece of a classic, comforting plate.

A big scoop of creamy mashed potatoes is practically non-negotiable, acting as the perfect bed for that rich gravy. From there, the choice is yours.

Perhaps some simple steamed green beans, buttery corn, or honey-glazed carrots. It’s a meal that feels complete, satisfying, and deeply nourishing for the soul.

How to make Stove Top Stuffing Meatloaf?

Prepping Your Station

First things first, preheat your oven to 375°F. This gives it plenty of time to get to the right temperature while you work.

Now, grab a 9×13-inch baking dish and give it a light coating with cooking spray. This is our secret for a better meatloaf, trust me. Using a baking dish instead of a loaf pan allows excess fat to drain away, so your meatloaf doesn’t steam in its own grease. It gets a nicer crust, too!

Creating the Flavor Base

In a large bowl, pour in the entire box of dry stuffing mix. Follow it with that ¾ cup of beef broth, and give it a good stir.

Now, walk away. Let it sit for a full 5 minutes. This is a crucial little pause—it allows the breadcrumbs to soften and absorb all that savory broth, creating the perfect texture for your meatloaf.

Bringing It All Together

After the 5 minutes are up, crack in the two eggs and add the 2 tablespoons of Worcestershire sauce. Stir it all up until it’s well combined; you’ll have a thick, fragrant, pasty mixture.

Now for the main event: the ground beef. Add it to the bowl. Here’s a pro tip: use your hands to mix it. It’s the best way to ensure everything is evenly distributed without overworking the meat.

Just mix until the stuffing mixture and beef are incorporated. Overmixing is the enemy of a tender meatloaf!

Shaping and Baking to Perfection

Transfer the meat mixture to your prepared baking dish. Shape it into a nice, even oval or rectangular loaf, making sure the thickness is consistent throughout.

This is the key to even cooking—no one wants a thick, undercooked middle and thin, overdone ends. Pop it into the preheated oven and bake for 45-50 minutes.

You’ll know it’s done when the internal temperature reads 160°F on a meat thermometer. Once it’s out, let it rest on the stovetop for a bit while you whip up the gravy.

Crafting the Simple, Savory Gravy

While the meatloaf is resting, place a medium saucepan over medium heat and melt the 2 tablespoons of butter. Once it’s foaming, add the 2 tablespoons of flour and whisk it constantly for about a minute.

This cooks the raw flour taste out and creates what’s called a “roux,” the base for your gravy. Now, slowly, and I mean slowly, stream in the 2 cups of beef broth while you whisk like your life depends on it.

This constant whisking is the secret to a lump-free, silky smooth gravy. Let it come to a gentle simmer and cook for about 5 minutes, until it’s thickened nicely.

The Grand Finale

Stir the final tablespoon of Worcestershire sauce and the black pepper into your beautiful gravy. Carefully move the meatloaf to a serving platter.

Take a pastry brush or a spoon and glaze the entire top of the meatloaf with some of the gravy. This gives it a gorgeous, glossy finish.

Then, slice it up, serve it with a mountain of mashed potatoes, and don’t be shy with that extra gravy. Pour it over everything!

Tips

Don’t overmix! Once the beef is incorporated, stop. Overworking the meat makes for a dense, tough loaf.

For a crisper exterior on your meatloaf, you can pop it under the broiler for the last 2-3 minutes of cooking. Just keep a very close eye on it!

If you’re a gravy lover, feel free to add an extra tablespoon of flour to your roux for a thicker, more substantial gravy that clings to every bite.

Letting the meatloaf rest for 5-10 minutes after baking is not just a suggestion. It allows the juices to redistribute, ensuring every slice is moist and holds together perfectly.

Can I Make This in a Slow Cooker or Air Fryer?

Absolutely, you can adapt this recipe for other appliances if you’re curious. The method of mixing the ingredients remains exactly the same.

For a slow cooker, you’d form the loaf, place it in the cooker, and follow the cooking times and temperatures from a trusted crockpot meatloaf recipe. The result is incredibly moist.

If you’re an air fryer aficionado, you can shape the mixture into a smaller loaf that fits your basket and adjust the cooking time. It will give you a wonderfully crispy crust all the way around, which is a delightful textural contrast.

How to Store and Reheat Your Leftovers

Any leftover meatloaf will keep beautifully in an airtight container in the refrigerator for up to 3 days. It also freezes exceptionally well for up to 3 months.

To reheat, the oven is your best friend. Place the slices in a baking dish, add a tiny splash of water or beef broth to keep things moist, and cover tightly with foil.

Warm it at 325°F until it’s heated through. This method prevents the meatloaf from drying out, bringing it back to its former glory.

Creative Twists and Flavor Variations

While the classic version is divine, don’t be afraid to get creative and make it your own. The basic recipe is a fantastic canvas for your own flavor ideas.

Try using a different variety of stuffing mix. The Savory Herb or Cornbread flavors would be phenomenal. You could even swap the ground beef for ground turkey or a mix of beef and pork.

If you’re not a gravy person, a simple ketchup or tangy BBQ sauce glaze brushed on top during the last 15 minutes of baking is a fantastic alternative. The possibilities are truly endless.