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Two slices of meatloaf topped with ketchup glaze are served on a stacked white plate, with the rest of the meatloaf in a white loaf pan in the background, set on a light-colored cloth.

Meatloaf Using Stuffing Mix That's Tender and Juicy

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Meatloaf using stuffing mix is a savory, comforting dinner that’s foolproof and full of flavor. Made with ground beef, boxed stuffing mix, and a sweet ketchup glaze, it’s perfect for weeknight dinners or casual gatherings. Serve it with mashed potatoes or green beans for a classic, crowd-pleasing meal everyone will love.
Course Dinner
Cuisine American
Keyword easy, savory
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 441
Author Gina Dickson

Ingredients

Meatloaf

  • 2 pounds ground beef grass feed, 80% lean
  • 6 ounces stuffing mix boxed, such as Stove Top, any flavor
  • 2 eggs large
  • 1/4 cup ketchup
  • 1 tablespoon yellow mustard
  • 1 cup beef broth
  • 1 tablespoon dried onion minced
  • 1 teaspoon garlic powder

Glaze

  • 1/2 cup ketchup
  • 1/4 cup brown sugar

Instructions

Prepare the Oven

  • Preheat oven to 350 degrees Fahrenheit.
  • Lightly grease two 9.5x5 loaf baking pans

Mix the Meatloaf Base

  • In a large mixing bowl, lightly beat the eggs.
    2 eggs
  • Add the ground beef, stuffing mix, beef broth, ¼ cup of ketchup, mustard, dried minced onion, and garlic powder.
    2 pounds ground beef, 6 ounces stuffing mix, 1/4 cup ketchup, 1 tablespoon yellow mustard, 1 cup beef broth, 1 tablespoon dried onion, 1 teaspoon garlic powder
    A white bowl containing ground meat, breadcrumbs, crushed crackers, diced onions, ketchup, mustard, and other seasonings, ready to be mixed for a recipe.
  • Mix gently with clean hands or a large spoon until just combined. Do not over mix or the meatloaf may become dense. * I like to use latex disposable gloves when mixing meat.
    Raw ground meat mixture with seasonings in a white mixing bowl, ready to be cooked or shaped, placed on a white surface.

Shape the Loaf

  • Transfer the mixture to the prepared loaf pans.
  • Shape it into a loaf about 3 inches thick.
  • Spread the ketchup glaze in a thin layer over the tops.
    1/4 cup brown sugar, 1/2 cup ketchup
    Overhead view of a rectangular white dish with raw meatloaf, half covered in red sauce. A small white bowl of red sauce with a spoon rests beside it on a white surface.

Bake the Meatloaf

  • Bake uncovered for 1 hour, or until the internal temperature reaches 160 degrees Fahrenheit when tested with a meat thermometer.

Rest and Serve

  • Remove the meatloaf from the oven and let it rest for 5 to 10 minutes before slicing. * Note, if you meat seems greasy I like to tip the pan slightly while it cools. Then slice and remove for the high end first and then sliding up the meat out of the grease as I slice.
  • Serve warm with ketchup.

Notes

Storage and Reheating
  • Refrigerate: Let your meatloaf cool completely, then store leftovers in an airtight container for up to 4 days. 
  • Freeze: Slice, wrap each piece in foil, and store in a freezer-safe bag for up to 3 months.
  • Reheat:
    • Microwave: Heat a slice for 1 to 2 minutes covered with a damp paper towel.
    • Oven: Warm at 325°F for about 15 minutes, covered with foil.
    • Air fryer: Reheat at 350°F for 4 to 5 minutes to restore crispness.
  • Hosting tip: Slice and arrange on a platter, cover with foil, and keep warm in a 200°F oven until serving.

Nutrition

Serving: 1g | Calories: 441kcal | Carbohydrates: 30g | Protein: 24g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 729mg | Potassium: 480mg | Fiber: 1g | Sugar: 14g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 3mg
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