Last week when the HH came home with a box of Stove Top stuffing {he was craving it as a side dish to the roast chicken I was going to make} there was a Stove Top stuffing meatloaf recipe printed on the back of the box.
Typically I don’t really pay attention to what’s printed on the back of a box, but this time I did. Meatloaf made with Stove Top stuffing. Why hadn’t I thought of that?
Well, I’m here to tell you I tried the recipe on the back of the box and the meatloaf turned out perfect!!! And although I substituted home canned tomato ketchup for the BBQ sauce the recipe called for, the flavor was spot on and now I can’t wait to make it again.
I think over the years I’ve prepared meatloaf about 20 different ways, but this recipe may just be my favorite. 🙂
I hope you like the recipe as much as we do.
~Mavis
P.S. Fun Fact: Stove Top Stuffing was invented in 1972 and that the Kraft Heinz company, which has owned the brand since 1990, sells about 60 million boxes of Stove Top stuffing at Thanksgiving every year. How crazy is that!?
Stove Top Stuffing Meatloaf Recipe
Ingredients
1 1/2 lb. lean ground beef
½ lb. ground sausage
1 {6oz} Stove Top Stuffing mix for chicken
1 cup water
2 eggs, beaten
½ cup ketchup, divided
Instructions
Preheat oven to 375 F
In a large bowl, mix ground beef, sausage, stuffing mix, water, eggs and ¼ cup ketchup until blended.
Shape into a loaf pan.
Top meatloaf with remaining ketchup.
Bake for about 1 hour or until done {when the internal temperature of the meatloaf reaches 160F}.
MEM says
I make this recipe at least twice a month using lean ground turkey. It originally appeared years ago on the Spark People site. I often substitute turkey gravy and skip the BBQ sauce. It’s good cold on sandwiches the next day, as meatloaf tends to be.
Pat says
Meatloaf looks good, but that Bruschetta Chicken Bake looks like it could be tasty as well. I’m saving both to try when my husband gets home. BTW, Aldi’s stuffing mix was 89 cents yesterday.
Gayle says
Used to love Aldi’s dressing mix, but last time we had it it didn’t taste as good, as if they’d changed something. Disappointed.
Meg C says
Yes, this exactly! I’ve switched to the bagged stuff that you have to assemble vs. the box mix from Aldi (the only place we really get groceries). Even the texture has changed!
Meg C says
We have been making the Bruschetta Chicken Bake for years – my kids love it. We’re now vegetarian so we omit the chicken and replace it with canelli or great northern beans and it’s just as delicious. This recipe is great on a day when you need to clear out the fridge of the 1/2 onion, 1/2 carrot, etc. you may have otherwise composted. We also prefer to flavor it with Herbs de Fines, Herbs de Provence or other very savory/earthy spice mix. My kids are older now so we have to double the recipe because everyone likes to eat seconds of this dish.
PSUCHIC06 says
The bruschetta is GREAT!
Lana says
One of my great aunts used to make the most delicious meatloaf with a layer of stuffing in the middle. All of her recipes died with her because she never shared them or wrote them down. I have tried to duplicate it without success.
Dawn says
I just bought stuffing mix the other day (I cheaped out and bought the Market Basket brand though). I used one package to go with the roast chicken I made (great minds think alike) but I am definitely making this soon. Thanks!
Sue says
Gonna try this with all ground turkey, sausage spices, chili sauce (spicier profile) instead of ketchup, keto croutons, and dried minced onion and garlic. Served on a bed of mashed cauliflower…YUM!
Cindy Brick says
Kewl, Mavis — but is it worth paying almost as much for the stuffing as the meat? I wonder…
I’ll try this, I think — but will look for something generic. Or I’ll figure it out, spices and breadwise.
Susie says
I’ve used stuffing mix as a shortcut with my meatloaf for years. Already has all the seasonings in there.
I bought a cookbook, “Back of the Box Gourmet” (Michael McLaughlin) many years ago just for all those classic recipes – Toll House cookies, Lipton Onion Dip, Knorr Spinach Dip, Kellogg’s All-Bran Muffins, etc. Sometimes those are the best old-school recipes when you really want your food to taste like your mom’s!
Ashley Bananas says
Definitely going to try this. I use one of your other meatloaf recipes often. Thanks for sharing!
Shirley says
Have made this recipe, but used the cornbread StoveTopStuffing instead of chicken flavor. Have also made with ground turkey and used Krusteaz brand stuffing. Both turned out to be very Yum-a-licious!
Gretta says
I’ve made meatloaf several times using Bells Stuffing. It’s so much better than Stove Top. I’m not sure how much it cost but it will be worth it. Have a good night Mavis.
Holley says
My family loves this recipe! We’ve been making it for years! I had no idea it was from the box of stuffing mix!!! We got the recipe from my daughter’s wedding shower. I think it was given to her from her mother-in-law.
Meg C says
Also, my mother-in-law puts a hardboiled egg in the middle of her meatloaf? Does anyone else do this (She’s the only one I’ve encountered)? & how does she do it? Is it raw when it goes in and then gets hard boiled as the meatloaf cooks? I’m always fascinated by this but have never asked her because I don’t want to sound dumb. lol
suzanne says
I used a recipe back in the day from sunset cooking. Look for a scotch egg meatloaf recipe. I’m pretty darn sure the eggs go in pre cooked.
Meg C says
Thx!
Shari says
Definitely hard boiled then placed in the meatloaf
Denise says
My mother pretty much always included a boiled egg in the center of her meatloaf, l thought everybody did until later.
Our family was Cuban so l thought it was normal for us.
Mel says
My grandmothers taught me to put the end pieces of a loaf of bread ( for some reason they never get eaten) on bottom of pan, then put the meatloaf on top. While cooking the bread soaks up all the grease.
I always add cream of mushroom soup to my stuffing mix…. So I’m going to try this meatloaf recipe with it also. Can’t wait!
Tracy says
My husband found this recipe and has been making it ever since. A nice twist is putting it in the smoker for an hour and then baking. So moist and yummy!
Heather B says
Came to the comments to add that I’ve been making that Chicken Bruschetta Bake for years, and I see that others already recommended too! Never thought about using stuffing mix in meatloaf, but now I definitely want to try!