Our Favorite Stuffing Meatloaf Recipe (Made with Stove Top Cornbread Stuffing Mix!)
Stove Top cornbread stuffing mix is the secret ingredient that takes this tender, flavorful meatloaf recipe over the top!
Servings 8 servings
Calories 434kcal
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
Calories: 434kcal | Carbohydrates: 20g | Protein: 28g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 824mg | Potassium: 474mg | Fiber: 1g | Sugar: 3g | Vitamin A: 388IU | Vitamin C: 4mg | Calcium: 152mg | Iron: 4mg