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If classic meatloaf is one of your family’s favorite comfort foods and you’re looking for ideas to switch it up a little, try this recipe using Stove Top stuffing mix! Tender and packed with savory flavor, it slices up with without falling apart. It’s great for meal prep because leftovers freeze well, or you can make the perfect meatloaf sandwiches!
I’m sharing all the tricks I have up my sleeve for my family’s favorite meat loaf. Stove Top stuffing mix (which I’ve also heard called dressing mix) adds a ton of flavor (we love the cornbread variety!). However, my tips for the best meatloaf don’t stop there.
I sauté onion and garlic in butter before adding it to the meat mixture for extra richness, savory depth, and to make sure it stays moist.
Another of my best meatloaf tips it to add just a smidge of vinegar, which acts as a meat tenderizer.
With rich flavor and a moist, tender texture (that holds its shape well when sliced), this recipe is both foolproof and delicious. Whether you’re cooking family dinner or meal prepping for the week, this dish is sure to become a go-to in your kitchen!
Why Use Stove Top Stuffing Mix in a Meatloaf Recipe?
Traditional meatloaf recipes call for breadcrumbs (to act as a binder) and various seasonings (to enhance flavor). Stove Top stuffing mix simplifies the process by providing pre-seasoned bread crumbs. The seasoning blend in stuffing mix means we can add fewer herbs and spices, streamlining the cooking process without sacrificing flavor.
You aren’t limited to Stove Top stuffing mix! Use any 6-ounce box of stuffing mix you like or have in your pantry.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Olive oil cooking spray – For the baking dish.
- Unsalted butter – To cook the onion and garlic before adding it to the meat mix.
- Onion and garlic – This adds savory flavor and also helps prevent a dry meatloaf!
- Ground beef – For the most tender, moist, and flavorful meatloaf, use 80 to 85% lean ground beef. If you use 80% lean ground beef, during the cooking process a lot of the excess fat will cook off into the pan where you can discard it after cooking. You can also use leaner ground beef (90% to 93% lean), it just won’t be quite as flavorful and tender. Note that a lot of recipes call for a 1:1 ratio of ground meat to stuffing mix boxes, but here we use 2 pounds of ground beef and 1 box of stuffing.
- Dried Italian herb seasoning – Echos the seasonings in the stuffing mix.
- Worcestershire sauce – Enhances the beef by adding savory umami complexity.
- White vinegar – This is a natural meat tenderizer; you won’t be able to taste it! Instead of white vinegar, you can use apple cider vinegar.
- Salt and black pepper – These basic spices make sure this dish isn’t bland.
- Eggs – Eggs act as a binder so it doesn’t crumble apart once it’s cooked.
- Stove Top Cornbread Stuffing Mix – You only need the mix here, don’t prepare the stuffing. You can swap out the cornbread flavor for any kind you like.
- Parmesan cheese – Adds rich, savory flavor and also acts as a binder and helps keep the meatloaf moist.
- Minced fresh parsley – Optional garnish for a pop of fresh color and flavor.
How to Make Meatloaf Using Stuffing Mix: Step-by-Step Instructions
To prep, preheat the oven to 375F. Spray a 9 by 13-inch baking dish (or similar size) with olive oil cooking spray.
- Add the butter to a large skillet over medium-low heat. Once melted, add the onion and cook until softened but not browned, about 5 to 7 minutes, stirring occasionally. Add the garlic and cook 1 minute more, stirring constantly. Remove from the heat and cool slightly.
- Add the cooked onion mixture, beef, Italian herb seasoning, Worcestershire sauce, vinegar, salt, black pepper, eggs, cornbread stuffing mix, and parmesan cheese to a large bowl. Use your hands to combine the ingredients, and then shape it into a ball, patting it to compress it and remove any air bubbles.
- Shape the mixture into a loaf and place it into the prepared baking dish. Press the loaf out to about 6 1/2 inches wide by 9 inches long.
- Cover with foil, and bake for 40 minutes. Remove the foil and bake until it’s golden in spots on the top and reaches an internal temperature of 160F, about an additional 20 minutes.
Let it cool for about 10 to 15 minutes before slicing and serving (this helps prevent the juices from running out when you cut it). Garnish with minced parsley and serve.
Tips For the Best Meatloaf Recipe Made with Stove Top Stuffing Mix
- To make this meatloaf gluten free, use your favorite gluten free stuffing mix and check the label to make sure your Worcestershire sauce is gluten free.
- Avoid over-mixing the ingredients because it can lead to a tough texture.
- Use a meat thermometer to accurately check doneness without overcooking.
- Experiment with flavors by incorporating different stuffing mix varieties or other herbs and spices.
- Prepare in advance; leftovers are even better and this freezes well!
Storage & Reheating
Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. Alternatively, freeze individual slices for up to 3 months.
To reheat, place slices of meatloaf in an oven-safe dish, drizzle 1/2 tablespoon water on top, and cover with foil. Bake at 325°F until warm throughout, about 15 to 20 minutes.
Alternatively, microwave slices on a microwave-safe plate with a damp paper towel on top to prevent it from drying out. Microwave in 30-second intervals until hot.
How to Reheat Meatloaf Like a Pro
You can use the oven or the microwave, but whichever reheating method you choose, a little extra water keeps it moist.
To keep it from drying out in the oven, drizzle 1/2 tablespoon water on top before covering with foil and reheating. In the microwave, lay a damp paper towel on top before reheating.
FAQs
Yes! Ground turkey works well instead of beef in this meatloaf recipe. You don’t need to make any additional changes.
For an egg-free version, mix 3 tablespoons of milk or water mixed with 1 tablespoon of ground flaxseeds and let it sit for a couple minutes to use as a replacement for each egg. So for this recipe (that calls for 2 eggs), you’ll need 6 tablespoons of liquid mixed with 2 tablespoons of flaxseed meal.
Yes! You can prepare the meatloaf mixture ahead of time and refrigerate it for up to 24 hours before baking. This allows the flavors to meld and makes dinner preparation even easier.
Classic side dishes like homemade Rice a Roni, mashed potatoes, steamed broccoli, green beans, or a fresh garden salad complement the savory flavors of this meatloaf beautifully.
Definitely! If you like ketchup or barbecue-topped meatloaf, go right ahead and add whatever you want here.
Nope! For this recipe, you’re just going to add the stuffing mix contents right to the meat mixture without rehydrating the stuffing. Your meat loaf will be perfectly tender and moist because of the other ingredients.
More Family Dinner Recipes Using Ground Beef
- Sweet Potato Cottage Pie
- Stuffed Pepper Casserole (aka Unstuffed Peppers)
- Weeknight Sloppy Joe Casserole with Cornbread Topping
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Our Favorite Stuffing Meatloaf Recipe (Made with Stove Top Cornbread Stuffing Mix!)
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Ingredients
- Olive oil cooking spray for the baking dish
- 4 tablespoons unsalted butter
- 1 large onion diced small (about 2 cups diced)
- 8 large cloves garlic crushed
- 2 pounds 85% lean ground beef (see Notes)
- 1 tablespoon dried Italian herb seasoning
- 1 tablespoon Worcestershire sauce
- 1 teaspoon white vinegar or apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 6 ounce box cornbread stuffing mix just the mix only, don’t make the stuffing
- 2 ounces parmesan cheese finely shredded (about 1 cup shredded)
- 2 tablespoons minced fresh parsley for garnish
Instructions
- Preheat the oven to 375F. Spray a 9 by 13-inch baking dish (or similar size) with olive oil cooking spray.
- Add the butter to a large skillet over medium-low heat. Once melted, add the onion and cook until softened but not browned, about 5 to 7 minutes, stirring occasionally. Add the garlic and cook 1 minute more, stirring constantly. Remove from the heat and cool slightly.
- Add the cooked onion mixture, beef, Italian herb seasoning, Worcestershire sauce, vinegar, salt, black pepper, eggs, cornbread stuffing mix, and parmesan cheese to a large bowl. Use your hands to combine the ingredients, and then shape it into a ball, patting it to compress it and remove any air bubbles.
- Shape the mixture into a loaf and place it into the prepared baking dish. Press the loaf out to about 6 1/2 inches wide by 9 inches long.
- Cover with foil, and bake for 40 minutes. Remove the foil and bake until it's golden in spots on the top and reaches an internal temperature of 160F, about an additional 20 minutes.
- Let the meatloaf cool for about 10 to 15 minutes before slicing and serving (this helps prevent the juices from running out when you cut it). Garnish with minced parsley and serve.
Notes
- Ground Beef: For the most tender, moist, and flavorful meatloaf, use 80 to 85% lean ground beef. If you use 80% lean ground beef, during the cooking process a lot of the excess fat will cook off into the pan where you can discard it after cooking. You can also use leaner ground beef (90% to 93% lean), it just won’t be quite as flavorful and tender.
- Storage: Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. Alternatively, freeze individual slices for up to 3 months.
- Reheating: To reheat, place slices of meatloaf in an oven-safe dish, drizzle 1/2 tablespoon water on top, and cover with foil. Bake at 325°F until warm throughout, about 15 to 20 minutes. Alternatively, microwave slices on a microwave-safe plate with a damp paper towel on top to prevent the meatloaf from drying out. Microwave in 30-second intervals until hot.
- Reheating Tip: You can use the oven or the microwave, but whichever reheating method you choose, a little extra water keeps the meatloaf moist. To keep it from drying out in the oven, drizzle 1/2 tablespoon water on top before covering with foil and reheating. In the microwave, lay a damp paper towel on top before reheating.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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