I love this recipe because it’s basically dump-and-bake. No sautéing, no prep work—just five ingredients, one bowl, and a loaf pan. The stuffing mix gives the meatloaf a herby, savory flavor and helps hold everything together. It’s super budget-friendly, kid-approved, and perfect when I’m short on time but still want to serve a real meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Stove Top stuffing mix (any flavor)
ground beef
eggs
ketchup
water
Directions
I start by preheating my oven to 350°F and greasing a loaf pan.
In a large bowl, I mix the dry stuffing mix, ground beef, eggs, water, and half of the ketchup. I use my hands to get everything really well combined.
I press the mixture evenly into the prepared loaf pan.
Then I spread the remaining ketchup on top like a glaze. Sometimes I mix in a bit of BBQ sauce or chili sauce for extra flavor.
I bake the meatloaf for 45–60 minutes—mine usually takes about 50.
After baking, I let it rest for a few minutes before slicing. It helps everything hold together and makes serving easier.
Servings and timing
This recipe makes about 6 servings. It takes just 10 minutes to prep and around 50 minutes to bake, so I’ve got a full dinner on the table in about an hour.
Variations
I sometimes add chopped onions, garlic, or shredded cheese to the mix.
For a little heat, I mix sriracha or hot sauce into the ketchup topping.
I’ve swapped the ketchup for BBQ sauce or even a honey-mustard glaze—so good.
If I want more texture, I stir in diced bell peppers or mushrooms.
For a cheesy surprise, I layer shredded mozzarella in the middle before baking.
Storage/Reheating
Leftover meatloaf keeps well in the fridge for up to 4 days. I store it in an airtight container and reheat slices in the microwave for about 1–2 minutes. I’ve also frozen individual slices wrapped in foil—perfect for quick meals later. To reheat from frozen, I thaw overnight in the fridge or reheat in the oven at 350°F until warmed through.
FAQs
Can I use turkey instead of beef?
Yes, I’ve made this with ground turkey and it works great. I just add a splash more water if it seems too dry.
Do I need to cook the stuffing mix first?
Nope, just use it dry straight from the box. It absorbs moisture from the beef and eggs as it bakes.
What kind of Stove Top stuffing flavor works best?
I usually go with savory herb or chicken, but honestly, any flavor tastes great—it all depends on what kind of spin I want to put on it.
Can I make this in muffin tins?
Yes! I’ve made mini meatloaf muffins by dividing the mixture into greased muffin tins. They bake in about 25–30 minutes and are great for meal prep.
How do I know when it’s done?
I use a meat thermometer and look for an internal temperature of 160°F. That’s the safe and juicy zone for ground beef.
Conclusion
This easy meatloaf recipe is proof that a few pantry staples can come together into something warm, comforting, and downright delicious. It’s my weeknight go-to when I want a fuss-free dinner that feels like home. No fancy steps, no complicated ingredients—just a simple, satisfying loaf that hits the spot every single time.
