stuffing stuffed meatloaf recipe
The Best stuffing stuffed meatloaf recipe
Classic Stuffed Meatloaf with Homemade Dough
A comforting meatloaf stuffed with a buttery, savory dough—perfect for holiday gatherings or cozy weeknight meals. The tender meat and rich filling hold together beautifully, making every bite satisfying.
🥘Ingredients
- 1.5 lbs ground beef (80/20 blend)
- 1 cup breadcrumbs
- 1 egg
- 1/2 cup finely diced onion
- 1/2 cup finely diced celery
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne (optional)
- 2 cups whole wheat bread cubes
- 1/2 cup unsalted butter, melted
- 1/2 cup chicken broth
- 1/4 cup chopped parsley
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, combine ground beef, breadcrumbs, egg, onion, celery, garlic powder, onion powder, salt, pepper, and cayenne. Mix until evenly coated. -
2
Press the meat mixture into an 8×8-inch loaf pan, shaping it evenly. Bake for 20 minutes. -
3
While the meatloaf bakes, prepare the stuffing. In a separate bowl, mix bread cubes, melted butter, chicken broth, parsley, thyme, rosemary, salt, and pepper until moist but not wet. -
4
Carefully remove the meatloaf from the pan, slice the top to create a cavity, and fill it with the stuffing mixture. Return the pan to the oven and bake for another 20 minutes. -
5
Mix ketchup, brown sugar, Dijon mustard, and vinegar in a small bowl. Brush the glaze over the stuffed meatloaf and bake for an additional 10 minutes.
🔧Equipment
- Mixing bowls
- Meat grinder (or food processor)
- Loaf pan
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Stuffed Meatloaf with Homemade Dough Works
❓ Frequently Asked Questions About Stuffed Meatloaf with Dough
How do I ensure the stuffing stays moist in the meatloaf?
Add a splash of broth or water to the stuffing mix before stuffing the meatloaf. Cover tightly with foil during baking and let it steam gently. Alternatively, use a waterproof baking dish to create a steam bath around the loaf.
Can I substitute fresh herbs for dried in the stuffing?
Yes, use three times the amount of dried herbs for fresh. For example, 1 teaspoon dried thyme equals about 3 teaspoons fresh. Measure carefully—overuse can make the stuffing taste bitter.
What’s the best way to reheat a stuffed meatloaf without drying it out?
Cover with foil and warm in a 325°F oven for 15–20 minutes. For extra moisture, add a drizzle of beef broth or pan drippings before reheating. Avoid microwaving directly over the stuffing.
Why does my stuffing sometimes turn soggy?
Soggy stuffing often happens if the meatloaf isn’t baked long enough or if the stuffing was too wet to begin with. Check internal temperature (165°F) and bake until the edges are crisp. If it’s already soggy, let it cool slightly before reheating to avoid steam buildup.
How can I make the stuffing less dry?
Add a small amount of melted butter or olive oil to the stuffing mix before baking. For extra moisture, sprinkle a little water or broth over the top during baking and cover loosely with foil.
