stuffed meatloaf recipe
The Best stuffed meatloaf recipe
What I love most about this recipe is how versatile it is. You can make it ahead of time, reheat it easily, and it tastes even better the next day. My husband and I even sneak in some extra veggies—like mushrooms or spinach—without anyone noticing, and it still comes out delicious. It’s also a great way to use up ground beef, and since it’s not too heavy, it’s a healthier option than some other meatloaf recipes. Plus, the stuffing inside adds texture and moisture, making it way more satisfying than plain meatloaf. My kids always ask for seconds, and honestly, I don’t blame them. It’s that kind of comfort food that sticks with you.
Classic Stuffed Meatloaf with Gravy
A hearty, flavorful meatloaf stuffed with savory herbs and breadcrumbs, served with a rich tomato-based gravy. Perfect for family dinners or special occasions.
🥘Ingredients
- 2 lbs (900g) ground beef (80/20 fat ratio)
- 1 cup breadcrumbs
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped parsley
- 1/2 cup finely chopped green bell pepper
- 1 egg
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 cup ketchup
- 1/4 cup Worcestershire sauce
- 1 cup beef broth
- 1 tbsp tomato paste
- 1 tbsp all-purpose flour
- 1 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Grease a loaf pan and line the bottom with parchment paper, leaving an overhang on the sides for easy removal. -
2
In a large bowl, combine ground beef, breadcrumbs, onion, celery, carrot, parsley, green bell pepper, egg, salt, black pepper, garlic powder, onion powder, thyme, and rosemary. Mix well until evenly combined. -
3
Press the meat mixture firmly into the prepared loaf pan, shaping it into a loaf. Place the parchment overhang on the sides to help hold the shape while baking. -
4
Mix ketchup and Worcestershire sauce in a small bowl. Spoon this mixture evenly over the top of the meatloaf. -
5
Bake for 50-55 minutes or until the meatloaf reaches an internal temperature of 160°F (71°C). Let it rest for 10 minutes before removing from the pan. -
6
While the meatloaf bakes, prepare the gravy: In a saucepan, combine beef broth, tomato paste, flour, and butter. Bring to a simmer and cook for 2-3 minutes. Stir in salt, black pepper, and garlic powder until smooth. -
7
Once the meatloaf is done, carefully remove the parchment overhang and slice it open. Spoon the gravy over the top of the meatloaf and serve.
🔧Equipment
- Mixing bowls
- Measuring cups and spoons
- Food processor or knife for chopping
- Loaf pan (9×5-inch)
- Mixing spoon
- Oven-safe baking dish
- Oven
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra moisture, add 1/4 cup of milk or water to the meat mixture.
- Substitute ground turkey or chicken for a lighter option.
- Use a meat thermometer to ensure the meatloaf reaches a safe internal temperature.
- Make ahead: Assemble the meatloaf up to 24 hours in advance and refrigerate. Bake as directed.
- Freeze: Prepare the meatloaf and store in the freezer for up to 3 months. Bake from frozen by increasing the cook time by 15-20 minutes.
Variations
- Add 1/2 cup of finely chopped mushrooms for extra umami flavor.
- Include 1/2 cup of cooked and cooled pasta for a heartier loaf.
Watch Video Of How Classic Stuffed Meatloaf with Gravy Works
❓ Frequently Asked Questions About Stuffed Meatloaf with Gravy
1. What is the best way to ensure the meatloaf stays moist and tender?
To keep your meatloaf juicy, use a mix of ground beef (70%) and ground pork (30%) for better moisture retention. Add 1-2 tbsp of beef or pork broth, 1-2 tbsp of mayonnaise, or 1-2 tbsp of sour cream to the mixture. Additionally, lightly grease the baking dish before adding the meatloaf, and cover it with foil halfway through baking to lock in moisture.
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2. Can I substitute any ingredients in the traditional meatloaf recipe?
Yes, but keep the protein-to-binding ratio balanced. Common substitutions include:
– Ground turkey or chicken (reduce liquid slightly, as they’re leaner).
– Eggs (replace 1 egg with 1 tbsp breadcrumbs or ½ cup finely chopped bread).
– Panko breadcrumbs (for extra crunch instead of regular breadcrumbs).
– Cheese (add shredded cheddar or mozzarella for flavor, but avoid overdoing it to prevent dryness).
– Vegetables (finely chop carrots, celery, or onions for extra flavor and moisture).
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3. How do I avoid a dry meatloaf?
A dry meatloaf often comes from overbaking or not using enough moisture. To prevent this:
– Don’t overmix the meatloaf—fold in ingredients gently to keep it tender.
– Use a meat thermometer to check internal temperature (160°F/71°C for beef is safe).
– Bake uncovered at 375°F (190°C) for 50–60 minutes, then tent with foil if needed.
– Rest for 10–15 minutes before slicing to redistribute juices.
– Add an extra binder like 1 tbsp mustard, 1 tbsp Worcestershire sauce, or 1 tbsp Dijon mustard for structure.
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4. How can I make meatloaf ahead of time and reheat it properly?
Meatloaf freezes beautifully and reheats well:
– Make ahead: Assemble, cover loosely with foil, and refrigerate for up to 24 hours or freeze for up to 3 months.
– Reheat:
– Oven method: Cover with foil, bake at 350°F (175°C) for 20–30 minutes until heated through.
– Stovetop method: Slice into patties, pan-sear in a skillet with butter or oil for 3–4 minutes per side.
– Microwave: Thaw first, then reheat in 1-minute intervals, stirring halfway, until warm (about 5–7 minutes total).
– Add moisture if dry by brushing with beef broth or drizzling with melted butter before reheating.
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5. What’s the secret to a flavorful meatloaf without relying on ketchup or breadcrumbs?
Boost flavor with these key ingredients:
– Aromatics: Finely chop ½ onion, 1 garlic clove, and 1 tbsp fresh parsley or thyme.
– Seasonings: 1 tsp dried oregano, ½ tsp smoked paprika, ½ tsp onion powder, ½ tsp garlic powder, and a pinch of black pepper.
– Acidity: 1 tbsp apple cider vinegar or lemon juice (brightens flavors).
– Umami boost: 1 tbsp tomato paste or 1 tsp soy sauce.
– Cheese: A sprinkle of Parmesan or Gruyère adds depth.
– Herbs: Add 1 tbsp fresh rosemary or sage for a rustic twist.
For extra richness, mix in 1 tbsp Dijon mustard or 1 tbsp grated Parmesan with the eggs.
