meatloaf recipe using stove top stuffing
The Best meatloaf recipe using stove top stuffing
The stove-top stuffing adds a whole new layer of texture and moisture that regular stuffing just doesn’t have. It’s not too heavy, not too dry—just the right balance that makes every bite feel indulgent without being overly rich. Plus, it’s a great way to use up leftover bread, herbs, and vegetables, which is always a win in my house. I’ll often make a big batch on Sunday and freeze portions for when I’m short on time or just need something easy. It’s the kind of recipe that feels like a treat but is actually pretty healthy too—lean protein from the meatloaf, fiber from the whole grains, and a good dose of vegetables that make it more than just a meaty dish. It’s the kind of meal that feels like a celebration, whether it’s a family dinner or just a cozy night in.
Classic Meatloaf with Stove-Top Stuffing
A comforting, one-bowl meatloaf served with savory, oven-free stuffing that pairs perfectly with a simple green salad. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs ground beef (80/20 blend)
- 1 cup breadcrumbs
- 1 egg
- 1/2 cup ketchup
- 1/4 cup Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cooked chicken or turkey
- 1 cup cooked white bread cubes
- 1/2 cup chicken broth
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped celery
- 1/4 cup chopped onion
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/8 tsp black pepper
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, combine ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until evenly coated. -
2
Transfer the mixture into a greased loaf pan. Press gently to compact the loaf. Bake for 45–50 minutes or until internal temperature reaches 160°F. -
3
While the meatloaf bakes, prepare the stuffing. In a skillet over medium heat, sauté celery and onion until soft. Stir in cooked chicken, bread cubes, broth, cheese, thyme, salt, and pepper. Cook for 5–7 minutes until heated through. -
4
Once the meatloaf is done, let it rest for 10 minutes. Spoon the warm stuffing over the top of the meatloaf and serve.
🔧Equipment
- Mixing bowls
- Loaf pan
- Oven
- Skillet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Meatloaf with Stove-Top Stuffing Works
❓ Frequently Asked Questions About Meatloaf with Stove-Top Stuffing
Why does my meatloaf stick to the pan?
Use a lightly oiled or nonstick pan to prevent sticking. If it does, gently loosen with a spatula while the meatloaf is still warm and transfer it to a baking dish. Avoid scraping, as it can break apart the meatloaf.
Can I make the stuffing ahead of time?
Yes, you can prepare the stuffing up to a day in advance. Store it in an airtight container in the fridge. When ready to use, reheat it in a 350°F (175°C) oven until warm and fluffy, about 15–20 minutes.
What if I don’t have a meat tenderizer?
Skip the tenderizer if you’re short. The meatloaf will still hold together—just let it cook slowly to ensure tenderness. For extra help, consider adding a pinch of baking powder to the breadcrumbs for a slight lift.
How do I know when the meatloaf is fully cooked?
The meatloaf is ready when it reaches an internal temperature of 160°F (71°C) on a meat thermometer. The edges should be golden, and the filling should be moist but firm to the touch.
Can I substitute the breadcrumbs?
Yes, you can use crushed crackers, crushed cornflakes, or even crushed potato chips for a slightly different texture. Just ensure they’re dry to avoid a soggy meatloaf.
