Stove Top Stuffing Meatloaf
Looking for something tasty and easy for dinner? Try this Stove Top Stuffing Meatloaf! It’s a yummy twist on classic meatloaf and comes with a ketchup brown sugar glaze that’ll make your taste buds happy.
Why This Meatloaf Rocks
- Quick to Make: Perfect for busy nights. You just mix, shape, and bake.
- Kids Love It: Even picky eaters will ask for seconds.
- Simple Ingredients: Uses Stove Top Stuffing for flavor and texture.
Ingredients For Stove Top Stuffing Meatloaf
You’ll need ground beef, Stove Top Stuffing, egg, water, ketchup, brown sugar, and some spices. Bell peppers are optional but add a nice touch.
Keeping and Reheating
Cool it down, then wrap and refrigerate for 3-4 days. You can reheat slices in the microwave, oven, or air fryer until warm.
Tips for a Great Stove Top Stuffing Meatloaf
- Don’t overmix; you want it tender, not tough.
- Check it’s cooked with a meat thermometer.
- Change it up with different meats or add cheese inside.
This Stove Top Stuffing Meatloaf is a game-changer for meatloaf fans. Give it a try and see why it’s a new favorite.
Stove Top Stuffing Meatloaf
Enjoy a hearty Stove Top Stuffing Meatloaf! This recipe combines the classic flavors of meatloaf with the convenience of Stove Top stuffing.
Equipment
- 9x5-inch Loaf Pan
- Large Bowl
- Small bowl
Ingredients
For the Meatloaf:
- 1 1/2 lbs Ground Beef
- 6 oz Stove Top Stuffing 1 package
- 1 Egg
- 1 cup Water
For the Seasonings and Sauce:
- 1/2 cup Ketchup for meatloaf
- 1 tsp Seasoning Salt
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Pepper
- Bell Peppers optional, diced and pre-baked for 5 minutes
For the Glaze:
- 1/2 cup Brown Sugar
- 1/2 cup Ketchup for glaze
Instructions
Preparation and Initial Steps:
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. If using bell peppers, slice them in half and remove the seeds. Bake them in the preheated oven for 5 minutes to soften.
- In a large bowl, whisk together the egg and water. Add ground beef, Stove Top Stuffing mix, seasoning salt, garlic powder, onion powder, and pepper. Gently mix with hands until well combined, being careful not to overmix.
Assembling and Baking:
- Press the meat mixture into the prepared loaf pan, ensuring even distribution. If using bell peppers, place softened halves on top, cut side up, and press gently into the meat mixture.
- In a small bowl, combine ketchup and brown sugar to create a glaze. Spread evenly over the top of the meatloaf and bell peppers if using.
- Bake in the preheated oven for 55 minutes or until the internal temperature reaches 160°F (70°C) when measured with a meat thermometer.
Resting and Serving:
- Remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing and serving. Allowing it to rest will redistribute juices for a juicier, more tender meatloaf.
- Enjoy your Stove Top Stuffing Meatloaf with mashed potatoes and steamed vegetables for a comforting meal.
Notes
Storing Leftovers
To preserve leftover meatloaf, ensure it cools down entirely before wrapping it in either plastic wrap or aluminum foil. Subsequently, place the wrapped meatloaf into an airtight container and refrigerate it. This method will keep your meatloaf fresh for up to 3-4 days.
To preserve leftover meatloaf, ensure it cools down entirely before wrapping it in either plastic wrap or aluminum foil. Subsequently, place the wrapped meatloaf into an airtight container and refrigerate it. This method will keep your meatloaf fresh for up to 3-4 days.
