Stuffing Meatloaf Recipe

Name: Stuffing Meatloaf
Prep time: 10 min
Cook time: 35 min
Total time: 55 min
Ingredients: cooking spray; 1.5 pounds ground beef; 1 small onion, chopped; 0.75 cup chicken-flavored bread stuffing mix (such as Kraft® Stove Top®); 1 egg; 1 cup shredded mozzarella cheese, or to taste

Cook Time: 35 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. The original recipe (1X) yields 8 servings.

Cooking spray
1 pounds ground beef
1 small onion, chopped
cup chicken-flavored bread stuffing mix (such as Kraft Stove Top)
1 egg
1 cup shredded mozzarella cheese, or to taste

Directions

Follow these easy steps to prepare the meatloaf:

Step 1: Gather all the ingredients.

Step 2: Preheat the oven to 375F (190C).

Step 3: Grease a 9x5-inch loaf pan with cooking spray.

Step 4: In a bowl, mix the ground beef, chopped onion, stuffing mix, and egg by hand.

Step 5: Press the beef mixture into the prepared loaf pan, making sure it's evenly spread.

Step 6: Bake the meatloaf in the preheated oven for 35 to 40 minutes, or until the center is no longer pink. An instant-read thermometer should read at least 160F (70C) when inserted into the center.

Step 7: Top the baked meatloaf with shredded mozzarella cheese and let it rest for about 10 minutes, allowing the cheese to melt.

Recipe Tip

This meatloaf can also be made in 4 mini loaf pans. Bake until an instant-read thermometer inserted into the centers reads at least 160F (70C), approximately 25 to 30 minutes.

Nutrition Facts

Per serving (based on 8 servings):

Calories: 289
Total Fat: 16g (20% DV)
Saturated Fat: 7g (33% DV)
Cholesterol: 84mg (28% DV)
Sodium: 430mg (19% DV)
Total Carbohydrate: 16g (6% DV)
Dietary Fiber: 1g (3% DV)
Total Sugars: 2g
Protein: 20g (40% DV)
Vitamin C: 1mg (1% DV)
Calcium: 140mg (11% DV)
Iron: 2mg (13% DV)
Potassium: 209mg (4% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Stuffing Meatloaf Recipe

This Stuffing Meatloaf recipe combines the savory flavors of traditional meatloaf with the hearty, comforting texture of stuffing mix. The result is a flavorful, easy-to-make meal thats perfect for any night of the week. But whats the story behind this dish, and how does it differ from other meatloaf recipes? Lets explore.

Origin and History

The origins of meatloaf can be traced back to ancient Rome, where a similar dish was made using ground meat. However, the modern meatloaf we know today is deeply rooted in American cuisine. It became popular during the Great Depression in the 1930s due to its affordability and ability to feed large families. The addition of stuffing to the meatloaf is a relatively recent twist, likely inspired by the desire to stretch meals further without compromising on flavor. By incorporating pre-packaged stuffing mix, this version of meatloaf offers a quick and easy alternative for busy home cooks.

Regional Variations

In different regions of the United States, meatloaf recipes vary greatly. Some use ground beef exclusively, while others may mix in pork or lamb. In the South, meatloaf might be topped with a tangy glaze made from ketchup or barbecue sauce. In contrast, the Stuffing Meatloaf recipe here combines ground beef with a pre-packaged stuffing mix, which is a nod to classic comfort food found in the Northeast and Midwestern states. The addition of mozzarella cheese on top is common in some American households, offering a gooey, cheesy finish that contrasts with the savory meatloaf.

How This Meatloaf Differs

While traditional meatloaf often includes breadcrumbs or oats to bind the meat mixture together, Stuffing Meatloaf uses pre-packaged stuffing mix instead. This not only adds flavor but also helps keep the loaf moist and tender. The stuffing mix can come in a variety of flavors, such as chicken, savory herb, or cornbread, which can all influence the overall taste of the meatloaf. The use of mozzarella cheese as a topping further distinguishes this dish from classic meatloaf recipes, offering a rich, melty layer that enhances the texture and flavor.

Where It's Typically Served

Stuffing Meatloaf is a versatile dish thats often served as a family dinner. It can be paired with mashed potatoes, steamed vegetables, or even a fresh salad for a well-rounded meal. It is particularly popular during the fall and winter months when people crave hearty, comforting meals. This dish is also a great option for holiday dinners or large gatherings, as it can easily be scaled up to feed a crowd. Its also a fantastic leftover dish, with the meatloaf holding up well in the refrigerator for a few days.

Interesting Facts

Stuffing Meatloaf is often made with Stovetop stuffing mix, a popular brand that has been a staple in American kitchens since the 1970s.
Although the recipe is simple, its incredibly versatile. You can tweak the stuffing flavor or add vegetables like bell peppers or mushrooms to make it your own.
The mozzarella cheese topping is optional but highly recommended for its gooey texture and added flavor.
Meatloaf has been a comfort food in American households for generations, with many people having their own family recipes passed down through the years.

FAQ about Stuffing Meatloaf Recipe

Yes, you can freeze the meatloaf before or after baking. If freezing before baking, wrap it tightly in plastic wrap and foil, then store in an airtight container or freezer bag. To bake, just let it thaw in the fridge overnight and bake as usual. If freezing after baking, ensure the meatloaf cools to room temperature before wrapping and freezing. When reheating, bake it at 350°F for 20–30 minutes until heated through.

Leftover meatloaf can be stored in the fridge for 3–4 days. Ensure it's wrapped tightly or stored in an airtight container to prevent it from drying out or absorbing odors from other foods.

Yes, you can use different flavors of stuffing mix or even homemade stuffing. Just ensure the stuffing is dry so it can absorb moisture from the meat and egg mixture. You may want to adjust seasonings depending on the flavor of the stuffing.

You can substitute mozzarella with other cheeses like cheddar, Monterey Jack, or Parmesan, depending on your preference. If you want a stronger cheese flavor, go for cheddar or Gouda.

Yes, you can substitute the egg with a variety of egg replacements like a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or 1/4 cup unsweetened applesauce. These alternatives will help bind the ingredients together.

Stuffing meatloaf pairs well with mashed potatoes, roasted vegetables, a simple salad, or steamed green beans. You can also serve it with a side of gravy or ketchup for extra flavor.

To ensure your meatloaf stays moist, be sure to use a combination of ground beef and fat (such as 80/20 ground beef), add some moisture from the stuffing mix or milk, and avoid overbaking it. An instant-read thermometer can help you check when the meatloaf reaches an internal temperature of 160°F (70°C).

Store leftover meatloaf in an airtight container in the fridge for up to 3–4 days. For longer storage, you can freeze it, as mentioned earlier, by wrapping it tightly and placing it in a freezer-safe container.

Yes, you can divide the mixture into smaller portions and bake them in mini loaf pans. These mini meatloafs will cook faster, taking about 25 to 30 minutes at 375°F. Just make sure the internal temperature reaches 160°F (70°C) to ensure they are fully cooked.

If the texture is too dry, you can add a bit more moisture next time by increasing the amount of milk, adding diced tomatoes, or using a different stuffing mix. Also, make sure to avoid overbaking the meatloaf.

Comments

Christina

10/06/2025 01:52:54 PM

We thought this was very good! This is not a dry meatloaf, but it is on the dense side, which was fine with us, but just be aware. I did not top it with the mozzarella cheese, but instead used 'Katie's Meatloaf Sauce' from here for the topping (we like a sauce topping on our meatloaf), which was a great addition. I would make this again! Thanks for sharing. :)

Angelina

10/08/2019 05:12:52 PM

Only 3*s for the 'original' recipe. It lacked flavor, & I didn't care for the texture. The next time I made it, I did this: I used 90/10% Ground Sirloin, added 1/3 C. finely diced Bell Pepper (U can use red OR green, but red is a bit sweeter). I also added 1/3 C. of Evaporated Milk (so that the Meatloaf wouldn't be so dry), and 2 Tbsp. of Lipton Onion Soup Mix (for more flavor). I omitted the cheese on top, but topped off the Meatloaf with plain old ketchup, 'cause that's what we like.

Marlee Hill

08/26/2020 10:54:34 PM

I wish it included a sauce, because for me, what makes a great meatloaf is the sauce, but very good recipe regardless. I experimented a little bit - I soaked the whole box of stuffing in a little bit of milk to make it moist. - I made a sauce of ketchup, Worcestershire, low sod. soya sauce, garlic, and a little bit of mustard and put it on before cooking, and 2tsp into the mixture - I also mixed half the cheese into the meat mixture, then put the rest on top in the last 10 mins of cooking

Jim Landry

03/31/2021 06:18:22 PM

I made this with a couple of adjustments. I mixed half and half ground beef and ground pork. I added a pkg of onion soup mix and I presoaked the bread crumbs with some milk to soften them before adding it to the meat. Its a great receipe.

GiftedTongs6843

02/02/2024 06:49:03 AM

I have been making meatloaf with the Stovetop, Savory flavor for years. I use basically the same recipe just adding about a fourth a cup of milk. Comes out perfect every time! Try Stovetop when making breakfast casserole. Another Winner and easy!

B Slavin

08/10/2021 10:49:55 PM

I have made this many times now and everyone who has tried it loves it! The only thing I do differently is that I use Sweet Italian sausage. I use 4 pounds of ground meat, chop a large onion , 2 packages of stuffing mix, 2 eggs, and 2 cups of shredded cheese. This makes 3 meat loaves. I bake all 3 and freeze 2 of them. Very handy!

Elizabeth Currier

08/12/2024 11:44:17 PM

I think sometimes when a recipe has so few ingredients, it can really miss out on some more nuanced and complex flavor profiles. This was the case here with this recipe. It was a perfectly adequate meatloaf, nothing heinous in the taste. However, I have definitely eaten meatloafs which I have enjoyed more. I would recommend adding less onions. As written, the onion ratio is off and the onions overpower in taste. It also negatively impacts the texture, making the meatloaf a bit too wet/soggy. I also don't think the time in the oven after you add the cheese on top is enough. I would increase by 5-10 minutes depending on how hot your oven tends to run.

Susan Ysaguirre

05/04/2020 10:46:44 PM

I loved this recipe just tweaked it a little used a little onion powder, garlic salt, and a quarter cup of ketchup spread thinly on top.

Salsablueribbonwinner

07/25/2021 05:39:35 PM

I made this it turned out wonderful. I added garlic and topped it with sautéed Cremini and Portabella mushrooms. I had to use them before they went bad so I decided to improvise. Of course I added the mozzarella as well. I just can’t help but tweaking recipes. I will definitely use this as my go to meatloaf recipe.

Beth Hauptman Dipierro

04/12/2021 10:11:50 PM

It was delicious. I put a little ketchup & mustard in it. When it was almost done, I put more ketchup & mustard on top, then put it back in oven for another 10 minutes. So good!! Not much left over.

Tracey Meredith

04/07/2021 01:47:54 AM

Very good! Added a little ketchup to the mixture and didn't use cheese. Topped with ketchup for last 5 min of baking! Loved it!

Megan Daglaris

08/06/2024 11:01:14 PM

Accidentally mixed the mozzarella inside the meatloaf rather than topping it with it and it was still so good!

Frank Gomez

07/29/2024 07:52:42 PM

Made it with minimal ingredients — perfect result.

Brandon Nguyen

04/17/2024 02:14:17 PM

Quick and delicious — exactly what I needed.

Queenie605

12/21/2023 07:57:57 PM

Really good!

Alice Cubillos Hall

11/20/2023 04:50:22 AM

Quick and easy and family loved it. Will make again. Thank you

Sandee Ferreira Russell

10/06/2023 04:08:47 PM

It was very tasty. Definitely too dry. I'll make it again with 2 eggs and a small can of diced tomatoes.

TastyChip4329

05/04/2023 07:36:04 PM

The recipe as is was under seasoned for us. Second time I added a package of ranch dressing mix. Thyme, Wooster sauce, milk to soften the stuffing. Sauce on top and no cheese. Turns out perfect.

Lisa Newman

04/21/2023 12:38:20 AM

It was amazing. The only thing different is I put Ketchup on top instead of cheese. It's an easy meal to make for during the work week.

Lisa Altmiller

10/08/2022 04:21:28 AM

This was ok. My family ate it but didn’t love it. They thought the texture was a bit off.

Mediterranean Salmon Baked in Parchment Recipe

audio version

Cook Time: 45 minutes

Stuffing Meatloaf Recipe

Ingredients

Directions

Recipe Tip

Nutrition Facts

Origin and History

Regional Variations

How This Meatloaf Differs

Where It's Typically Served

Interesting Facts

FAQ about Stuffing Meatloaf Recipe