Get my Cookbooks! Stuffing Meatloaf
This juicy Stuffing Meatloaf recipe is easy to make with stovetop stuffing, ground beef, and other simple ingredients! It’s loaded with flavor, freezer-friendly, and a great make-ahead meal! This will quickly become your family’s favorite meatloaf!
Stuffing Meatloaf
Ever since I created my Turkey and Stuffing Meatballs, I’ve been dying to try something similar in meatloaf form! And this Stuffing Meatloaf does not disappoint! It’s got ground beef and ground pork combined with the most savory stuffing! The stuffing is infused with flavor from chicken broth, softened onions and celery, a little butter, and eggs that bind everything together with that flavorful 2-meat combo!
This meal is make-ahead friendly, freezer-friendly, easy on the wallet, easy to customize, and most importantly, your family will devour it.
Serve these with homemade mashed potatoes and roasted green beans for a delicious meal that your family will LOVE. And don’t miss my PRO TIPS below!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Soften onions and celery in butter, followed by garlic. Add additional butter, chicken broth, and water. Bring to a boil and add the stuffing. Reduce to a simmer and stir to combine. Let cool, then stir in whisked eggs.
Add the stuffing to a large bowl with seasoned ground beef, ground pork, and yellow mustard. Stir until just combined.
Transfer to a lightly greased loaf pan. Bake for 40 minutes. Brush with half of the glaze and bake for 20 more minutes.
Brush with remaining glaze and bake for 10-15 more minutes. Let it rest in the loaf pan for 15 minutes prior to removing and slicing. Serve with Homemade Mashed Potatoes!
Make Ahead Method
- Combine the meat mixture as outlined and form into a loaf. Wrap tightly with saran wrap, then with foil. Refrigerate for 1-2 days. Prepare the glaze as outlined and store in an airtight container in the fridge.
- Remove the meatloaf and transfer it to the loaf pan. Let it sit at room temperature for a good 30 minutes prior to baking, then bake as outlined.
- If freezing the meatloaf to bake another day, let it thaw completely in the fridge (24–36 hours), then sit at room temp for 30 minutes prior to baking.
Pro Tips
- Combine the meat gently until just combined. Overworking the meat can create a tough result.
- 80/20 ground beef is ideal for this recipe to ensure it stays nice and juicy without drying out.
- This Meatloaf Pan with Insert is my best friend. It has holes for the grease to drip through and lets you lift the loaf right out of the pan. (Be sure to let it rest before doing so.) A large Serrated Knife will also give you the cleanest slices.
- Adding a little shredded cheddar cheese to this meatloaf never hurt anyone. 😉 (Feel free to add up to 1 cup.)
- Serve this with Mashed Potatoes (or Loaded Mashed Potatoes) and Roasted Green Beans! And try my Mini Meatloaf and Copycat Cracker Barrel Meatloaf next!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze and reheat super well!
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- Meatloaf Pan with Insert– The insert lets you lift the meatloaf right out to keep it intact for clean slicing. It also allows grease to drip below it. This is the one I have, I love it!
- A large Serrated Knife will also give you the cleanest slices.
- Meat Thermometer: Ideally, you should pull meatloaf from the oven once it hits 155°. Let it rest for 15 minutes before you slice in. The internal temperature will increase 8-10° more during this time.
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Try These Next
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- Beef Enchiladas
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- Chicken and Mushroom Soup
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- Burrito Casserole
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- Creamy Chicken Pasta
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- Beef Fried Rice
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- Garlic Parmesan Pork Chops
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Stuffing Meatloaf
Ingredients
- ½ cup yellow onion, minced
- 1 rib celery, very finely diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- ¼ cup water
- 4 tablespoons butter, divided
- 1 (6 oz.) box chicken Stovetop stuffing mix, chicken or turkey
- 2 eggs, whisked
- 1 ½ lbs. ground beef, 80% lean
- ½ lb. ground pork, see notes
- 1 teaspoon yellow mustard
- Salt/pepper, to taste
Glaze
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon yellow mustard
Instructions
- Preheat oven to 350°F.
- Melt half of the butter in a medium saucepan over medium heat. Add the onions and celery. Soften, stirring frequently, for 5-6 minutes. Add the garlic and cook for 1 more minute.
- Add the remaining butter along with the chicken broth and water. Bring to a boil and add the stuffing. Reduce heat to low and stir until combined. Remove from heat and let cool for 5 minutes, then stir in the whisked eggs. Transfer to a large bowl.
- Season the ground beef with salt and pepper and add it to the bowl with the stuffing. Add the pork, eggs, and mustard. Stir until evenly combined. (Don’t overmix.)
- Form it in a loaf and place it into a lightly greased loaf pan. Bake uncovered for 40 minutes.
- Remove and use a pastry brush to add the half of the glaze on top.
- Bake for an additional 20 minutes. Remove and brush with remaining glaze.
- Bake for 10-15 more minutes. (Pull it once it reaches 155°F.)
- Let it rest for 15 minutes in the loaf pan prior to removing and slicing in. It will increase 8-10° during this time. Slicing in too early causes the juices to leak out. Slice up and serve with mashed potatoes!
Notes
- Combine the meat gently until just combined. Overworking the meat can create a tough result.
- 80/20 ground beef is ideal for this recipe to ensure it stays nice and juicy without drying out.
- This Meatloaf Pan with Insert is my best friend. It has holes for the grease to drip through and lets you lift the loaf right out of the pan. (Be sure to let it rest before doing so.) A large Serrated Knife will also give you the cleanest slices.
- Adding a little shredded cheddar cheese to this meatloaf never hurt anyone. 😉 (Feel free to add up to 1 cup.)
- Serve this with Mashed Potatoes (or Loaded Mashed Potatoes) and Roasted Green Beans! And try my Mini Meatloaf and Copycat Cracker Barrel Meatloaf next!
Make-Ahead Method:
- Combine the meat mixture as outlined and form into a loaf. Wrap tightly with saran wrap, then with foil. Refrigerate for 1-2 days. Prepare the glaze as outlined and store in an airtight container in the fridge.
- Remove the meatloaf and transfer it to the loaf pan. Let it sit at room temperature for a good 30 minutes prior to baking, then bake as outlined.
- If freezing the meatloaf to bake another day, let it thaw completely in the fridge (24–36 hours), then sit at room temp for 30 minutes prior to baking.
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze and reheat super well!
Nutritional information is an estimate and is per serving. There are 8 servings in this recipe.
