Description
This Stove Top Stuffing Meatloaf combines savory ground beef with flavorful Stove Top stuffing mix and a tangy barbecue glaze, resulting in a moist and delicious classic meatloaf that’s easy to prepare and perfect for family dinners.
Ingredients
Scale
Meatloaf
- 2 pounds ground beef 85% or 90% lean
- 6 ounce box stove top stuffing mix any flavor
- 1 cup yellow onion finely diced
- 2 large eggs
- 3 teaspoons garlic minced
- ⅓ cup ketchup
- 1 tablespoon Worcestershire sauce
- ½ cup milk
- 1 teaspoon black pepper
Meatloaf Sauce
- ⅓ cup barbecue sauce
- 2 tablespoons brown sugar
- Remaining ketchup from ⅓ cup (approximately ⅓ cup less what was used in meatloaf mixture)
Instructions
- Preheat Oven: Preheat your oven to 350℉ and line a baking sheet with parchment paper to prevent sticking and help with easy cleanup.
- Mix Ingredients: In a large bowl, combine the ground beef, stove top stuffing mix, finely diced onion, eggs, minced garlic, ⅓ cup ketchup, Worcestershire sauce, milk, and black pepper. Mix gently until just combined, then let the mixture rest for 5 minutes to allow the stuffing to absorb moisture.
- Shape Meatloaf: Shape the mixture into a loaf and place it in the center of the prepared baking sheet, ensuring even thickness for uniform cooking.
- Bake Meatloaf: Bake in the preheated oven for 45 minutes to start cooking the meat through.
- Prepare Sauce: While the meatloaf bakes, whisk together the remaining ketchup, barbecue sauce, and brown sugar in a small bowl until smooth and well combined.
- Glaze Meatloaf: Remove the meatloaf from the oven, spread the barbecue glaze evenly over the top, and return it to the oven for an additional 20 minutes or until the internal temperature reaches 160˚F.
- Rest and Serve: Let the meatloaf rest for 10 minutes after baking to allow juices to redistribute before slicing and serving.
Notes
- Let the beef mixture sit for 5 minutes after mixing so the stuffing absorbs the moisture for a better texture.
- Mix ingredients gently to avoid overworking the meat, preventing a dense meatloaf.
- Shape the loaf directly on a baking sheet to promote even cooking and browning on all sides.
- Spread the glaze evenly over the meatloaf to ensure a glossy finish and balanced flavor.
- Use a meat thermometer to ensure the meatloaf reaches a safe internal temperature of 160℉.
