The Easiest and BEST Meatloaf

Why Make This Recipe

Meatloaf is a classic comfort food that many people enjoy.

This recipe stands out because it’s extremely easy to make, and it uses a few simple ingredients that you might already have at home. Plus, it’s delicious and satisfying!

How to Make The Easiest and BEST Meatloaf You Will Ever Make

Ingredients:

• 1 box Stove Top Stuffing (any flavor)
• 1 pound ground beef
• 2 eggs
• 1/2 cup ketchup (or more if you’d like)
• 1/2 cup water (or a little more if your beef is super lean)

3-Step Directions:

1. Prepare Mixture: Preheat oven to 350°F (175°C) and grease a loaf pan. In a large bowl, combine the dry stuffing mix, ground beef, eggs, water, and half of the ketchup. Mix until fully combined.
2. Assemble & Bake: Press the mixture evenly into the prepared loaf pan. Spread the remaining ketchup (or barbecue/chili sauce) over the top. Bake for 45–60 minutes (about 50 minutes works best for most ovens).
3. Rest & Serve: Let the meatloaf rest for a few minutes before slicing. Serve warm with mashed potatoes, vegetables, or salad.

How to Serve The Easiest and BEST Meatloaf You Will Ever Make

This meatloaf is great served hot right out of the oven. You can slice it and serve it with your favorite sides. Mashed potatoes and steamed veggies are classic choices. You can also pair it with a fresh salad or some crusty bread.

How to Store The Easiest and BEST Meatloaf You Will Ever Make

If you have leftovers, store them in an airtight container in the refrigerator. They should stay good for 3-4 days. You can also freeze the meatloaf for later. Just wrap it tightly in plastic wrap and foil before placing it in the freezer.

Tips to Make The Easiest and BEST Meatloaf You Will Ever Make

• Be sure not to overmix the meat mixture, as this can make the meatloaf tough.
• If you like a different taste, experiment with the flavor of Stove Top Stuffing you use.
• Add some chopped onions or peppers to the mix for extra flavor.

Variation

You can add cheese to the middle of the meatloaf for a cheesy surprise when you slice into it. Just place some shredded cheese in the center of the meat mixture before baking.

FAQs

1. Can I use turkey instead of beef?
   Yes, you can use ground turkey or chicken as a healthier option. Just adjust the cooking time as needed.

   
   

2. What can I use instead of Stove Top Stuffing?
   If you don’t have Stove Top Stuffing, you can use breadcrumbs or crushed crackers mixed with some seasonings as a substitute.

   
   

3. How do I know when the meatloaf is done?
   Use a meat thermometer to check the internal temperature. It should reach 160 degrees Fahrenheit when fully cooked.

   
   

Meatloaf

A simple and delicious meatloaf recipe using Stove Top stuffing and ground beef for a classic comfort food dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 box Stove Top Stuffing (any flavor)
• 1 pound ground beef
• 2 pieces eggs
• 1/2 cup ketchup or more if you'd like
• 1/2 cup water or a little more if your beef is super lean

Method

 

Preparation

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the dry stuffing mix, ground beef, eggs, water, and half of the ketchup. Mix until fully combined.

Baking

1. Press the mixture evenly into the prepared loaf pan.
2. Spread the remaining ketchup (or barbecue/chili sauce) over the top.
3. Bake for 45–60 minutes, with about 50 minutes working best for most ovens.

Serving

1. Let the meatloaf rest for a few minutes before slicing.
2. Serve warm with mashed potatoes, vegetables, or salad.

Notes

Avoid overmixing the meat mixture to prevent a tough meatloaf. You can experiment with different flavors of Stove Top Stuffing, and adding chopped onions or peppers can enhance the flavor. For a cheesy surprise, place some shredded cheese in the center of the meat mixture before baking.