If you’re craving something hearty and familiar, this Stove Top Stuffing Meatloaf is the kind of comfort food that hits the spot every single time. It’s got that nostalgic vibe—soft, savory, and smothered in gravy, just the way I remember it from lazy Sunday dinners at home growing up. And the best part? It’s easy enough to pull together on a weeknight with ingredients you probably already have in your pantry.
Why This Meatloaf Hits the Spot
This isn’t your average, dry slab of meat. The stuffing mix brings moisture, seasoning, and a beautiful texture without much effort. I first had a version of this at a neighbor’s potluck—probably in the late ’90s—and I was amazed how something so basic could taste that good. That’s when I realized stuffing mix isn’t just for Thanksgiving.
If you’ve ever had meatloaf that tasted like cardboard, this will change your mind. The stuffing already has herbs and a bit of salt, so you don’t have to fuss with chopping onions or garlic. And when you add that smooth, homemade gravy on top—let’s just say it disappears fast.
Ingredient Notes & Substitutions
Here’s what I use and why it works:
-
Stuffing mix: Any brand works, honestly. I usually go with what’s on sale or already in the cupboard. Even leftover homemade stuffing works great.
-
Beef broth: I use low sodium so I can better control the saltiness.
-
Eggs: These help hold everything together. No skipping these.
-
Worcestershire sauce: Adds that punch of umami and depth.
-
Ground beef (80/20): The slight fat content keeps it juicy without making it greasy.
-
Butter and flour: For that cozy gravy. Trust me, skip the jarred stuff if you’ve got 10 minutes.
-
Black pepper: Just enough to give the gravy a mild kick.
If you’re cooking for fewer people, you can absolutely cut the recipe in half—just adjust the baking time a bit and watch the internal temperature.
Let’s Make It Together
Step-by-Step:
-
Preheat the oven to 375°F and lightly grease your baking dish.
-
Soak the stuffing mix in beef broth for 5 minutes—this step is key to a soft, moist loaf.
-
Mix it all up with eggs, Worcestershire, and beef. I always use my hands here—it gives the best feel and avoids overmixing.
-
Shape the loaf into a thick oval. No need for a loaf pan. I prefer free-form in a baking dish so any fat can drain off, not pool around.
-
Bake for 45–50 minutes, or until the center hits 160°F. Let it rest while you whip up the gravy.
Homemade Gravy? Always Worth It
While the meatloaf’s in the oven, melt some butter in a saucepan and whisk in flour to form a roux. Then slowly add beef broth while whisking like your life depends on it. Once it starts to simmer and thicken, season it with pepper and Worcestershire.
This gravy is simple, smooth, and way better than anything from a packet. I like brushing some over the loaf before serving, then pouring extra on each slice. No dry bites allowed in my kitchen.
My Favorite Way to Serve It
My go-to combo? Thick slices of meatloaf over creamy mashed potatoes with buttered peas or carrots on the side. Sometimes I even sneak in roasted green beans if I’m feeling fancy. If I’ve got leftover mashed sweet potatoes, that works beautifully too—gives a nice contrast to the savory meat.
And hey, if you’re not a potato person, a scoop of cooked pasta tossed in butter and herbs works just fine. This meatloaf is flexible and forgiving—just like the best recipes should be.
Tips From My Kitchen
-
Mix gently: Don’t mash the meat mixture into submission. Gentle hands = tender meatloaf.
-
Freeform loaf: Skip the loaf pan unless you like swimming in grease. A 9×13 dish or even a baking sheet works better.
-
Gravy tip: Add broth slowly while whisking. Lumps only happen if you rush it.
-
Add-ins: Feeling creative? Mix in some shredded cheese or chopped mushrooms. I’ve even added a spoonful of Dijon once and it turned out great.
Can You Prep This Ahead?
Absolutely. I’ve prepped the loaf in the morning, wrapped it in foil, and tossed it in the oven after work plenty of times. You can even freeze the uncooked meatloaf, then bake it straight from frozen (just add more time and use a thermometer to be sure it’s cooked through).
Gravy can also be made in advance and gently reheated when you’re ready.
Storing Leftovers the Right Way
Leftovers keep well in the fridge for about 3 days. I wrap individual slices in foil or store them in a glass container with the gravy. For reheating, splash a little broth or water on top and cover with foil before warming it in the oven.
Freezing? Yes! Wrap the whole loaf or individual slices in foil and pop them in a zip-top bag. They’ll last up to 3 months. I usually defrost overnight in the fridge and reheat with extra gravy.
Quick Q&A
Can I use a ketchup topping instead of gravy?
Sure. Mix ketchup with a little brown sugar and brush it on before baking. It gives that classic sweet-savory crust.
Can I make this in a loaf pan?
You can, but I wouldn’t. Too much fat builds up, and the edges don’t brown as nicely.
Can I make it in a slow cooker or Instant Pot?
Yep. Just assemble the loaf the same way and follow your usual cook times for those methods. I’ve done it in the Instant Pot using a foil sling and it turned out moist and flavorful.
Air fryer meatloaf?
Definitely. Just shape it into smaller loaves and cook in batches if needed. Great for small households.
How do I reheat without drying it out?
Cover it with foil, add a splash of water or broth, and heat it gently in the oven or microwave. Keeps it juicy.

Stovetop Stuffing Meatloaf
Treat your family to a classic comfort dish with a clever shortcut! This Stove Top Stuffing Meatloaf comes together in a snap, thanks to ready-made stuffing mix.
Ingredients
- 2 pounds lean ground beef (at least 80/20)
- 6-ounce box Stove Top Stuffing Mix
- 2 large eggs
- 2 tablespoons Worcestershire sauce
- 3/4 cup beef broth (low or no sodium)
For the gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (add a third for extra-thick gravy)
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon black pepper
Instructions
- Prep Oven & DishPreheat your oven to 375°F. Lightly grease a 9×13-inch baking dish and set aside.
- Soften Stuffing MixAdd stuffing mix to a large bowl. Pour beef broth over the mix and let it soak for 5 minutes.
- Mix MeatloafAdd eggs and Worcestershire sauce to the soaked stuffing, then mix. Gently fold in the ground beef, being careful not to overmix to keep your meatloaf tender.
- Shape & BakeTransfer the mixture to your prepared baking dish and mold it into an even oval or classic loaf shape, making sure the thickness is uniform for even baking.Bake for 45-50 minutes, until the meatloaf is cooked through (internal temperature should reach 160°F). Let rest while you make the gravy.
- Prepare GravyIn a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in beef broth, making sure there are no lumps. Add Worcestershire sauce and black pepper. Bring to a simmer and cook for about 5 minutes, stirring often, until slightly thickened.
- Finish & ServeMove meatloaf to a serving platter. Brush the top with gravy, slice, and serve with extra gravy over each portion.
Notes
- Don’t overmix the meat for best texture—mix just until combined.
- Rest the meatloaf a few minutes after baking to let the juices settle.
- Delicious alongside mashed potatoes or steamed green beans.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 364Total Fat: 20gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 155mgSodium: 611mgCarbohydrates: 7gFiber: 0gSugar: 1gProtein: 36g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This stuffing meatloaf has become one of my go-to “reset” meals—something cozy and dependable when life feels a little too fast. It’s quick to throw together, deeply satisfying, and reminds me why simple food done right never goes out of style.
Try other Meatloaf recipes: