Can Stove Top stuffing be used in meatloaf?

Yes, it works perfectly. The stuffing mix takes the place of breadcrumbs and seasoning. It adds flavor and binds the meat without extra ingredients.

Why is Stove Top stuffing banned in some countries?

Some countries restrict certain preservatives or additives found in processed foods. The reason is usually due to specific food safety laws, not because the product is harmful in small amounts. Always check local import guidelines.

How do you make meatloaf with stuffing mix?

Mix ground beef, stuffing mix, eggs, milk, and onions in a bowl. Form the mixture into a loaf and bake at 350°F. Add a ketchup glaze halfway through and continue baking until the internal temperature reaches 160°F.

Can I use Stove Top stuffing instead of breadcrumbs?

Yes, and many home cooks prefer it. Stuffing mix contains dried bread and seasoning, which saves time and enhances flavor. It helps hold the loaf together while adding herby notes throughout.

Stove Top Stuffing Meatloaf Recipe That’s Juicy and Easy

Name: Stove Top Stuffing Meatloaf
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 ½ lbs lean ground beef; 1 box Stove Top stuffing mix (any flavor); 1 cup finely diced onion; 2 eggs; ⅓ cup milk; ¾ cup ketchup; 1 Tbsp white vinegar

Description

A juicy, flavorful Stove Top Stuffing Meatloaf made with simple pantry ingredients and baked to perfection with a sweet ketchup glaze.

Ingredients

Scale

1 ½ lbs lean ground beef
1 box Stove Top stuffing mix (any flavor)
1 cup finely diced onion
2 eggs
⅓ cup milk
¾ cup ketchup
1 Tbsp white vinegar

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Instructions

1. Preheat the oven to 350°F. Line a baking sheet with foil and spray with nonstick spray.

2. In a large bowl, mix ground beef, stuffing mix, onion, eggs, and milk until evenly combined.

3. Spray a loaf pan with nonstick spray. Pack in the meat mixture, then flip it onto the baking sheet and remove the pan.

4. Bake uncovered for 40 minutes.

5. In a small bowl, mix ketchup and vinegar to make the glaze.

6. After 40 minutes, spread glaze over the top and return to the oven.

7. Bake an additional 10–30 minutes, until the internal temperature reaches 160°F.

8. Let the meatloaf rest for 10 minutes before slicing and serving.

Notes

Store in the fridge for up to 5 days in an airtight container.

To freeze, wrap cooled loaf in foil, place in freezer bag, and freeze for up to 6 months.

To reheat from frozen, bake at 350°F for 30–40 minutes and glaze during the last 10 minutes.

Cooking time may vary depending on your oven.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 6g
Sodium: 720mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 23g
Cholesterol: 115mg