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Stuffing Meatloaf (easy, 4-Ingredient Recipe)

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This super easy Stuffing Meatloaf recipe is just 4 ingredients and packed with flavor thanks to boxed stuffing mix!  No chopping required; it is on the table in less than an hour. Not only does the stuffing add flavor, it helps keep the meatloaf moist and tender.

sliced stuffing meatloaf on white plate with title text

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Meatloaf is one of those dinners that I never necessarily crave, but when I make it – it is comfort food to the max! Traditional meatloaf can be time-consuming to make with the milk and bread panade, chopped onions and other seasonings. But we’ve got a secret weapon… boxed stuffing mix. Yes, that mix that you only give thought to around Thanksgiving. In it contains the bread, spices, onions and celery.

This easy Meatloaf recipe only needs 4 ingredients: ground beef (or turkey, pork or chicken), stuffing mix, eggs and ketchup. Mix it up, bake it, and you’ve got a flavorful meatloaf ready to serve with your favorite sides. And you won’t even notice the veggies, so even the pickiest kiddos will love it!


eggs, boxed stuffing mix, ground beef, and ketchup on counter

Ground Beef: For 4 servings, you will need 1 pound (lb) of ground beef. You can easily halve or double this recipe depending on how many servings you need. I prefer to use 80%/20% ground beef because it still has enough fat content to have good flavor, but it isn’t too greasy when cooked. You can also use ground turkey, pork or chicken in this recipe.

Boxed Stuffing Mix: You’ll need 1 (6 ounce) box of stuffing. I used cornbread stuffing, but you can absolutely use any flavor or variety of stuffing mix. Gluten-free stuffing mix is even readily available in most stores for those who require gluten-free.

Eggs: Eggs will help act as the binder for our meatloaf. The size of your eggs does not matter in this recipe. You will need 2.

Ketchup: You will need 1/2 cup plus some additional to spread on top of your meatloaf. Use your favorite brand or even homemade ketchup. If you’re not a fan of ketchup, you can easily swap it for BBQ sauce or tomato sauce.


  • Large Mixing Bowl
  • Measuring Cup
  • Mixing Spoon
  • Loaf Pan (Bread Pan) or Sheet Pan
  • Aluminum Foil or Parchment Paper (optional, but makes for easy clean up)
  • Digital Thermometer (optional, but really really useful!)
ingredients for stovetop stuffing meatloaf in glass bowl


As I mentioned above, you can easily substitute ground turkey or ground chicken for the ground beef. I use ground turkey all the time because I can usually find it on sale for cheaper than ground beef in my area.

For the stuffing, I highly recommend the following varieties: cornbread, savory herb, and chicken. You can even use a low-sodium or gluten-free variety if you like. I will say that turkey flavor stuffing mix has sage in it which can be an overpowering spice if you’re not expecting it. Keep that in mind.

stovetop stuffing meatloaf mixture in loaf pan lined with aluminum foil

As as I said above, you can swap equal measurements of BBQ sauce or tomato sauce for the ketchup. Or do a combination of ketchup and BBQ. To top or not to top your meatloaf with additional sauce is completely up to your preference. I like that the sauce creates a glaze as it bakes.

Now, when it comes to baking your meatloaf recipe, you’ve got some options:

  • Rather than bake in a loaf pan, shape your meatloaf into a rounded loaf or even a disk and bake on a sheet pan.
  • For a quicker cooking time, portion your meatloaf mixture into 4 even portions and shape into loaves. Bake at 375 degrees Fahrenheit for 30-35 minutes.
  • Make mini meatloaves by baking in a muffin pan. This recipe will make approximately 8 mini meatloaves. Bake them at 375 degrees Fahrenheit for 25 minutes, or until the internal temperature reaches 165 degrees.
stuffing meatloaf mixture in foil-lined loaf pan topped with ketchup

Anytime I think of meatloaf, I think of the quintessential meat and potatoes dinner. Throw in a vegetable or two and you’re set.

  • Green Beans or Steamed Broccoli – frozen veggies are so convenient!
  • Roasted Brussels Sprouts
  • Mashed Potatoes, obviously – whip up these Instant Pot Mashed Potatoes
  • Salad

Frequently Asked Questions

How can I tell if the meatloaf is done cooking?

A meat thermometer or digital instant-read thermometer really is your best friend when it comes to knowing if something is done cooking or has reached the desired temperature. I HIGHLY recommend ThermoWorks. If you don’t have a thermometer, you can cut into the center of your meatloaf and you want to make sure that the meat is no longer pink.

How can I tell if I need to add salt and pepper to the meatloaf mixture?

I found that the stuffing mix provided enough seasoning so I didn’t need to add any salt and pepper. To check meat mixtures for seasoning, take a meatball size portion of the mixture and cook it in a pan. This will allow you to (safely!) taste the mixture and you can add additional seasoning as desired. Just to be clear, do not eat raw ground meat.

I’m allergic to eggs. What can I use in meatloaf instead?

I know it sounds weird, but egg-free mayonnaise (use 1/4 cup) is a great substitute for eggs in meatloaf. The mixture of olive and stabilizers provide the binding that eggs would do and I promise you won’t taste it at all. You can also leave out the eggs all together. The stuffing in this recipe helps bind the loaf together enough that it will still hold its shape. You may not be able to slice it as cleanly, but it will still be delicious!

Can I freeze leftover cooked meatloaf?

Yes, you can! Make sure your meatloaf has cooled completely, then wrap in a layer of plastic wrap and foil to prevent freezer burn. It will keep frozen for up to 2 months. When you’re ready to reheat, allow to thaw in the fridge overnight. Remove the foil and plastic wrap and microwave until heated through. If reheating in the oven, place your thawed meatloaf in a baking dish with a bit of water and cover with foil. Bake at 350 degrees for 20-30 minutes depending on how much you are reheating, until heated through.

side angle of stuffing meatloaf sliced on white plate garnished with italian seasoning and ketchup glaze

More Easy Dinner Recipes

Stuffing Meatloaf Recipe

Yield: 4 servings

Stuffing Meatloaf

close up image of sliced stuffing meatloaf on white plate
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes


  • 1 pound ground beef
  • 1 (6 ounce) box stuffing mix
  • 2 eggs
  • 1/2 cup ketchup, plus additional for topping
  • 1/2 cup water


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In a large mixing bowl, combine ground beef, stuffing mix, eggs, ketchup and water. Mix until well combined.
  3. Transfer the mixture to a loaf pan lined with parchment paper or aluminum foil. You may also shape into a loaf on a baking sheet.
  4. Top with additional ketchup if desired.
  5. Bake at 375 degrees Fahrenheit for 45-50 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
  6. Allow to cool in loaf pan for 5 minutes, then slice and serve!


I did not need to add additional salt and pepper as the stuffing mix provided plenty of seasoning. One way to test if you desire additional salt and pepper in the meatloaf mixture is to take a meatball-sized portion of the meatloaf mixture and cook it in a pan on the stove. This way, you can taste and adjust the seasonings as desired.

Stuffing Mix: I used cornbread stuffing mix for this recipe, but you can use any variety of stuffing mix. Note that turkey stuffing mix has sage added. Easily make this recipe gluten-free by using a gluten-free stuffing mix.

Feel free to swap the ketchup for BBQ sauce or tomato sauce based on your preference.

The easiest way to make sure that your meatloaf is cooked through is to use a meat thermometer. You want to make sure the meat reaches a temperature of 165 degrees Fahrenheit in the center.

Individual Mini Meatloaf: To make mini meatloaf, portion your meatloaf mixture into 4 equal portions and shape into loaves. Bake on a parchment or foil-lined baking sheet at 375 degrees Fahrenheit for 30-35 minutes or until the internal temperature reaches 165 degrees. You can also bake your mini meatloaves by portioning the mixture into 8 cups of a muffin tin. Top with the ketchup glaze and bake at 375 degrees for 25 minutes.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 423Total Fat: 25gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 194mgSodium: 532mgCarbohydrates: 13gFiber: 0gSugar: 7gProtein: 35g

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By on December 22nd, 2021

About Sarah

Hi, I'm Sarah. The voice behind Feast for a Fraction. I've been a penny-pincher all my life, but still have a taste for nice things. I'm here to show you that you can eat (and live) well on a budget. From recipes and DIY tips to ways to make extra money, we'll be in control of our budgets together!

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38 thoughts on “Stuffing Meatloaf (easy, 4-Ingredient Recipe)”

    • I’m trying this recipe tonight but I used the regular red box, Stove Top Stuffing box, hope it turns out just as good as the Cornbread stuffing mix. Will let you know, it’s smelling good. Have my fingers crossed. I have been trying several meatloaf recipes, hope I don’t have to keep searching Thank You!

    • Hi, Cheryl Ann! Yes, you can absolutely add peppers and onions to this meatloaf. If you’re worried about the vegetables still being crunchy, saute them for a few minutes on the stove just to give them a head start.

  1. Glad I came across this recipe with the ketchup! I have been following the meatloaf recipe on the back of the stove top chicken stuffing box & it’s the EXACT SAME recipe only its 2lbs meat & BBQ sauce which im definitely not a fan of BBQ sauce & im only cooking for 2 ppl ..lol….so I was tossing away all that extra meat,,only because I can only eat so much of the same exact thing ..lolol
    Thanks again for the 1lb meat idea & most of all using ketchup instead of BBQ!

  2. long winded article just get to the point,,,i want to make this because i had oral surgery but i didnt want to read s book to do it besides at 56. i figure it out because i come from a gen that actually knows how to cook and the ads are horrible here

  3. I used a sauce from a similar recipe because my husband hates ketchup. The recipe was for “Burger Bundles”- you basically form hamburger into a bowl shape, fill it with a scoop of prepared stuffing, then pull the hamburger up around the sides but not enclosing the stuffing. The sauce is 1/3 c. evaporated milk, 1 can of cream of whatever your preference soup (I use chicken), 2 T. Worcestershire sauce, 1 T. ketchup. Mix all together and pour over the bundles. Since my husband likes the bundles, I figured try the sauce on this meatloaf. It was a hit when he thought he didn’t like meatloaf. Thanks so much for expanding our recipe box. 🙂

  4. Very tasty twist! Loved the cornbread stuffing. Made exactly as written except used a 1lb mixture of beef, pork and lamb available in my grocery store.

  5. I haven’t had meatloaf in a very long time but was looking to jazz the traditional recipe up. I’m thrilled you mentioned the savory herbs stuffing flavor. I happened to have it on hand and tried half ketchup/BBQ sauce. The kids and adults all loved it this way. Thanks for sharing

  6. This is a really groovy recipe. I usually use mild rotel and Italian bread crumbs.
    This recipe is totally far out.

    Now I must run . I need yo go the rest room and take a healthy shit.

  7. The nutritional value states 0 sugar, but ketchup has a LOT of sugar . For those having to count carbs or diabetics, I would recommend sugar free ketchup or low to no sugar tomato sauce instead.

    • Hi, Tyron. For this recipe, I used and call for 1 pound. You are welcome to use 2 pounds of ground beef with one box of stuffing if you like. I can only speak to how I chose to make this. Hope you try and enjoy. Thank you for the comment!

    • Hi, Susan. You will mix the dry stuffing into the meatloaf. It will rehydrate as it bakes and absorb all that delicious flavor. Hope you enjoy! 🙂

  8. I made this using beef gravy instead of ketchup. It was delicious! I figured jar gravy was about the same consistency as ketchup.


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