This meatloaf gives a fresh twist to the classic dish by mixing in seasoned instant stuffing — which keeps it moist and flavorful while cutting down on prep time. With just a few ingredients and minimal effort, you get a tender, budget-friendly loaf that’s ideal for an easy dinner. It’s hearty and comforting, and pairs beautifully with mashed potatoes, veggies, or a simple salad for a complete meal.
Ingredients
- 1 pound ground beef (ideally with some fat for juiciness)
- 1 box (about 6 oz) seasoned stuffing mix
- 2 large eggs
- ½ cup water
- ½ cup ketchup (divided — half for mixing, half for topping)
(Optional extras if you like extra flavor: finely chopped onion or garlic; herbs; a splash of milk if using lean beef.)
Instructions
- Preheat your oven to 350 °F (175 °C). Grease a loaf pan (or line a baking sheet with foil if you prefer).
- In a large bowl, combine the stuffing mix and water. Let it sit briefly until the stuffing absorbs the water and softens slightly.
- Add the ground beef, eggs, and half of the ketchup to the softened stuffing mixture. Mix gently and just until everything is combined — avoid overmixing.
- Press the mixture into the prepared loaf pan (or shape into a loaf and place on a lined baking sheet).
- Spread the remaining ketchup evenly on top of the loaf.
- Bake for about 45–50 minutes (or until the inside is cooked through — roughly 160 °F / 71 °C internal temperature).
- Once out of the oven, let the meatloaf rest for 5–10 minutes before slicing. This helps the loaf stay moist and slice cleanly.
Recipe Info
- Prep Time: ~10 minutes
- Cook Time: ~45–50 minutes
- Total Time: ~55–60 minutes
- Servings: 4–6 (depending on slice size)
- Cuisine: Classic / Comfort Food
- Course: Main Dish
Tips & Variations
- Use a higher-fat ground beef (e.g. 80/20) so the loaf stays juicy — lean beef may dry out unless you add a splash of milk or extra water.
- You can mix in finely chopped onion, minced garlic, or herbs for extra flavor.
- If you like a sweeter or thicker glaze, swap the ketchup topping for a mixture of ketchup + a little brown sugar or barbecue sauce.
- For a “mini meatloaf” version, divide mixture into individual loaf pans or muffin tins; baking time will be shorter.
- This meatloaf works well with mashed potatoes, roasted vegetables, or a fresh salad as sides.
Approximate Nutrition (per serving — when loaf is cut into 6 slices)
(Estimates, values vary based on beef fat content and portion size)
- Calories: ~300–350 kcal
- Protein: ~20–25 g
- Carbohydrates: ~10–15 g
- Fat: ~15–18 g
- Fiber: ~1–2 g
- Sodium: moderate (due to seasoned stuffing mix and ketchup)
Ingredients
Method
- Preheat your oven to 350 °F (175 °C). Grease a loaf pan (or line a baking sheet with foil if you prefer).
- In a large bowl, combine the stuffing mix and water. Let it sit briefly until the stuffing absorbs the water and softens slightly.
- Add the ground beef, eggs, and half of the ketchup to the softened stuffing mixture. Mix gently and just until everything is combined — avoid overmixing.
- Press the mixture into the prepared loaf pan (or shape into a loaf and place on a lined baking sheet).
- Spread the remaining ketchup evenly on top of the loaf.
- Bake for about 45–50 minutes (or until the inside is cooked through — roughly 160 °F / 71 °C internal temperature).
- Once out of the oven, let the meatloaf rest for 5–10 minutes before slicing. This helps the loaf stay moist and slice cleanly.
Notes
- Protein: ~20–25 g
- Carbohydrates: ~10–15 g
- Fat: ~15–18 g
- Fiber: ~1–2 g
- Sodium: moderate (due to seasoned stuffing mix and ketchup)
FAQs
Can I use a different kind of stuffing mix?
Yes — any seasoned instant stuffing mix works. Just use the amount specified. The seasoning in the stuffing adds flavor so you don’t need many extra spices.
Can I make this with lean beef instead of regular ground beef?
Yes — but add a little extra liquid (water or milk) or an extra egg to keep the loaf moist.
Can I make this ahead or freeze it?
Yes — you can mix and shape the loaf, then refrigerate it for a few hours before baking. For freezing, bake first, cool completely, then wrap slices individually and freeze.
Can I skip the ketchup glaze?
Yes. The glaze is optional — the meatloaf will still be tasty and moist without it.
