Stuffing Meatloaf

This Stuffing Meatloaf recipe is an easy dinner idea that's make-ahead and freezer friendly. It's made with ground beef, stovetop stuffing, and is a hit with the family every time!

Prep Time20

Cook Time2 20

Total Time2 40

Course: Main Course

Cuisine: American

Servings: people

Calories: 374kcal

Author: Stephanie

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

US Customary - Metric

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

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!

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.

Nutrition