Why You’ll Love This Meatloaf With Stove Top Stuffing Recipe<\/h2>\n\n- Genuine Flavour:<\/strong> The Stove Top stuffing mix isn\u2019t just a filler; it\u2019s the star flavour component. It provides a deep, savoury, herby taste throughout the meatloaf, reminiscent of a Sunday roast, without needing a dozen different spices from your cupboard.<\/li>\n
- Ready in Under 20 Minutes:<\/strong> All the hands-on prep work, from chopping the onion to mixing and shaping the loaf, comes together in less than 20 minutes. After that, the oven does all the work.<\/li>\n
- Flexible Recipe:<\/strong> You can easily adapt this to your taste. Try using a mix of beef and pork mince for extra richness, or add a cup of finely diced mushrooms or grated carrots for more veg and moisture.<\/li>\n
- Great for a Family Dinner:<\/strong> This recipe works beautifully when you need a substantial and comforting meal for the family. The leftovers are also fantastic, making it a meal that keeps on giving.<\/li>\n
- Family Tested:<\/strong> I’ve been making this for over 2 years, and it never disappoints. Even my youngest, who is usually wary of mixed dishes, happily clears his plate whenever this is served.<\/li>\n<\/ul>\n\n\n
![\"Meatloaf](\"https:\/\/www.kirarecipes.com\/wp-content\/uploads\/2026\/01\/meatloaf-with-stove-top-stuffing-recipe-pin.webp\")
<\/p>\n\n Meatloaf With Stove Top Stuffing Recipe<\/strong><\/p>\n\n \u23f1\ufe0f 15 min prep \u2022 \ud83c\udf73 60 min cook \u2022 \ud83d\udc65 8 servings\n <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
\n \ud83d\udccc Pin This Recipe
\n <\/a>\n<\/div>\nIngredients You’ll Need<\/h2>\n
For this recipe, we rely on a few pantry staples to create something truly delicious. I recommend using an 80\/20 lean to fat ratio for your beef mince, as it provides enough fat to keep the meatloaf juicy without being greasy. For the stuffing, the classic Chicken or Sage flavour from Stove Top works best.<\/p>\n
\n- 900g lean beef mince (80\/20 is ideal)<\/li>\n
- 1 box (170g) Stove Top Stuffing Mix (Chicken or Sage flavour)<\/li>\n
- 1 large onion, finely chopped<\/li>\n
- 2 large free-range eggs, lightly beaten<\/li>\n
- 120ml whole milk<\/li>\n
- 120ml tomato ketchup<\/li>\n
- 2 tbsp Worcestershire sauce<\/li>\n
- 1 tsp salt<\/li>\n
- \u00bd tsp black pepper<\/li>\n
- For the Glaze:<\/strong><\/li>\n
- 180ml tomato ketchup<\/li>\n
- 50g light brown sugar, packed<\/li>\n
- 1 tbsp apple cider vinegar<\/li>\n<\/ul>\n
Kira’s Tip:<\/strong> Don’t be tempted to skip the milk! It’s essential for moistening the stuffing mix, which in turn helps to create that wonderfully tender texture in the finished meatloaf.<\/p>\nHow to Make Meatloaf With Stove Top Stuffing Recipe<\/h2>\n
The process for this meatloaf is very straightforward. We\u2019ll combine the ingredients, shape the loaf, and let the oven create that beautiful caramelised glaze. The most important part is to mix gently!<\/p>\n
\n- Preheat and Prepare:<\/strong> First, preheat your oven to 180\u00b0C (160\u00b0C fan). Line a rimmed baking sheet with foil for easier clean-up.<\/li>\n
- Combine Wet Ingredients & Stuffing:<\/strong> In a large mixing bowl, combine the Stove Top stuffing mix, chopped onion, beaten eggs, and milk. Give it a gentle stir and let it sit for about 5 minutes. This gives the stuffing time to absorb the liquid and soften.<\/li>\n
- Add the Meat and Seasonings:<\/strong> Add the beef mince, 120ml of ketchup, Worcestershire sauce, salt, and pepper to the bowl with the stuffing mixture.<\/li>\n
- Mix Gently:<\/strong> Using your hands, gently combine all the ingredients until they are just mixed. I find that using my hands is the best way to avoid overworking the meat, which can result in a tough meatloaf. Stop as soon as you no longer see streaks of raw mince.<\/li>\n
- Shape the Loaf:<\/strong> Transfer the mixture to your prepared baking sheet and gently shape it into a rectangular loaf, roughly 20cm by 10cm. Make sure it’s an even thickness so it cooks uniformly.<\/li>\n
- First Bake:<\/strong> Place the meatloaf in the preheated oven and bake for 45 minutes.<\/li>\n
- Prepare the Glaze:<\/strong> While the meatloaf is in the oven, whisk together the glaze ingredients in a small bowl: 180ml ketchup, the brown sugar, and apple cider vinegar.<\/li>\n
- Apply the Glaze:<\/strong> After 45 minutes, carefully remove the meatloaf from the oven. Spread about half of the glaze evenly over the top and sides. Return it to the oven and bake for another 10 minutes.<\/li>\n
- Final Glaze and Finish:<\/strong> Remove the meatloaf one last time and brush with the remaining glaze. Pop it back in the oven for a final 5 minutes, or until the glaze is bubbling and slightly caramelised at the edges. The internal temperature should reach 74\u00b0C, as recommended by the Food Standards Agency<\/a>.<\/li>\n
- Rest and Serve:<\/strong> Let the meatloaf rest on the baking sheet for at least 10 minutes before slicing and serving. This allows the juices to redistribute, ensuring every slice is moist and holds together.<\/li>\n<\/ol>\n
Tips From My Kitchen<\/h2>\n\n- Temperature Control:<\/strong> The most reliable way to know if your meatloaf is cooked is with a digital meat thermometer. Inserting it into the centre should give a reading of 74\u00b0C. This prevents any guesswork and ensures a perfectly cooked, safe-to-eat loaf every time.<\/li>\n
- The Secret Step:<\/strong> I learned that shaping the loaf on a baking sheet instead of packing it into a loaf tin is a superior method. It allows the hot air to circulate all around the meat, creating a delicious crust on the sides and bottom, not just the top.<\/li>\n
- Make-Ahead:<\/strong> You can fully assemble the meatloaf (without the glaze) up to 24 hours in advance. Shape it, cover it tightly with cling film, and store it in the fridge. Just add about 5-10 minutes to the initial baking time.<\/li>\n
- Storage:<\/strong> Leftovers are a true delight! Store cooled slices in an airtight container in the fridge for up to 4 days. This meatloaf is incredible when sliced cold for sandwiches the next day, perhaps with a bit of sharp cheddar and chutney. It also freezes well for up to 3 months.<\/li>\n<\/ul>\n
Equipment You’ll Need<\/h2>\n
You won’t need any fancy gadgets for this recipe, just some basic kitchen essentials.<\/p>\n
\n- Large mixing bowl<\/li>\n
- Rimmed baking sheet<\/li>\n
- Foil or parchment paper<\/li>\n
- Small bowl for the glaze<\/li>\n
- Whisk or fork<\/li>\n<\/ul>\n
Delicious Variations to Try<\/h2>\n
Once you’ve mastered the basic recipe, it’s fun to experiment with a few simple tweaks to make it your own.<\/p>\n
\n- Spicy Version:<\/strong> For a bit of a kick, add 1 teaspoon of red chilli flakes or a finely diced fresh jalape\u00f1o (seeds removed) to the meat mixture.<\/li>\n
- Cheesy Centre:<\/strong> When shaping the loaf, make an indent down the centre and fill it with cubes of cheddar or mozzarella cheese before sealing it up. The cheese gets gloriously melty as it bakes.<\/li>\n
- Different Protein:<\/strong> This recipe works very well with ground turkey or a 50\/50 blend of beef and pork mince. Turkey will be leaner, so you may want to add a tablespoon of olive oil to the mix for moisture.<\/li>\n<\/ul>\n
What to Serve With Meatloaf With Stove Top Stuffing Recipe<\/h2>\n
This hearty main course pairs beautifully with a variety of classic side dishes. Here are a few of my go-to accompaniments:<\/p>\n
\n- Creamy Mashed Potatoes:<\/strong> The ultimate partner for meatloaf. They are ideal for soaking up any of the delicious pan juices and glaze. For an extra fluffy result, try my recipe for Crispy Oven Roasted Potatoes Side<\/a> as an alternative.<\/li>\n
- Steamed Green Beans or Roasted Broccoli:<\/strong> A simple, vibrant green vegetable provides a lovely freshness and a bit of crunch to balance the richness of the meatloaf.<\/li>\n
- A Glass of Red Wine:<\/strong> A medium-bodied red wine like a Merlot or a Cabernet Sauvignon complements the savoury beef flavours wonderfully. For non-wine drinkers, a classic British ale is also a great match.<\/li>\n<\/ul>\n
Frequently Asked Questions<\/h2>\n\n\nCan I make this ahead of time?<\/div>\nAbsolutely. My favourite way to prep is to assemble the entire raw meatloaf, shape it on the baking tray, cover it well, and refrigerate for up to 24 hours. When you’re ready to cook, just uncover it and bake as directed, adding about 5-10 minutes to the initial 45-minute bake time since it’s starting from cold.<\/div>\n<\/p><\/div>\n\nWhy did my meatloaf fall apart when I sliced it?<\/div>\nThis usually happens for one of two reasons. The most common is slicing it too soon after it comes out of the oven. That 10-minute resting period is crucial for letting the juices settle and the loaf to firm up. The other potential cause is not having enough binder; make sure you use large eggs and allow the stuffing to fully absorb the milk before mixing.<\/div>\n<\/p><\/div>\n\nHow do I store leftovers?<\/div>\nLet the meatloaf cool completely, then store it in an airtight container in the refrigerator for up to 4 days. You can also freeze it. I like to freeze individual slices separated by parchment paper in a freezer bag. This makes it easy to grab a slice for a quick lunch or dinner. It will last for up to 3 months in the freezer.<\/div>\n<\/p><\/div>\n\nCan I use regular breadcrumbs instead of stuffing mix?<\/div>\nYou can, but you will miss out on the signature flavour. If you do use breadcrumbs, you\u2019ll need to add your own seasonings. I would suggest using about 150g of breadcrumbs and adding 1 teaspoon each of dried sage, thyme, and onion powder to replicate the flavour profile of the stuffing mix.<\/div>\n<\/p><\/div>\n\nIs it better to use a loaf tin or a baking sheet?<\/div>\nFrom my experience, a baking sheet is much better. When you bake it free-form on a sheet, the heat can circulate all around the loaf, creating a delicious crust on all sides. In a loaf tin, the meatloaf tends to steam in its own fats, which can sometimes result in a slightly greasy texture and no side crust.<\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n \n \n ![\"Meatloaf](\"https:\/\/www.kirarecipes.com\/wp-content\/uploads\/2026\/01\/meatloaf-with-stove-top-stuffing-recipe.webp\")
<\/div>\n <\/div>\n \n \n \n <\/div>\n Meatloaf With Stove Top Stuffing Recipe<\/h2>\n <\/div>\n \n <\/div>\n A classic, comforting meatloaf made incredibly easy and flavorful with the addition of Stove Top stuffing mix. Finished with a sweet and tangy ketchup-based glaze, it's a perfect family dinner.<\/div>\n <\/div>\n \n Rezept drucken<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n \n <\/div>\n Vorbereitungszeit <\/span>15 Minuten<\/span><\/span> Min.<\/span><\/span><\/div>Zubereitungszeit <\/span>1 Stunde<\/span><\/span> Std.<\/span><\/span><\/div>Gesamtzeit <\/span>1 Stunde<\/span><\/span> Std.<\/span> 15 Minuten<\/span><\/span> Min.<\/span><\/span><\/div><\/div>\n
<\/p>\n For this recipe, we rely on a few pantry staples to create something truly delicious. I recommend using an 80\/20 lean to fat ratio for your beef mince, as it provides enough fat to keep the meatloaf juicy without being greasy. For the stuffing, the classic Chicken or Sage flavour from Stove Top works best.<\/p>\n Kira’s Tip:<\/strong> Don’t be tempted to skip the milk! It’s essential for moistening the stuffing mix, which in turn helps to create that wonderfully tender texture in the finished meatloaf.<\/p>\n The process for this meatloaf is very straightforward. We\u2019ll combine the ingredients, shape the loaf, and let the oven create that beautiful caramelised glaze. The most important part is to mix gently!<\/p>\n You won’t need any fancy gadgets for this recipe, just some basic kitchen essentials.<\/p>\n Once you’ve mastered the basic recipe, it’s fun to experiment with a few simple tweaks to make it your own.<\/p>\n This hearty main course pairs beautifully with a variety of classic side dishes. Here are a few of my go-to accompaniments:<\/p>\n
\n \ud83d\udccc Pin This Recipe
\n <\/a>\n<\/div>\nIngredients You’ll Need<\/h2>\n
\n
How to Make Meatloaf With Stove Top Stuffing Recipe<\/h2>\n
\n
Tips From My Kitchen<\/h2>\n
\n
Equipment You’ll Need<\/h2>\n
\n
Delicious Variations to Try<\/h2>\n
\n
What to Serve With Meatloaf With Stove Top Stuffing Recipe<\/h2>\n
\n
Frequently Asked Questions<\/h2>\n
![\"Meatloaf](\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=&media=https%3A%2F%2Fwww.kirarecipes.com%2Fwp-content%2Fuploads%2F2026%2F01%2Fmeatloaf-with-stove-top-stuffing-recipe-pin.webp&description=Try%20this%20amazing%20Meatloaf%20With%20Stove%20Top%20Stuffing%20Recipe%20recipe%21%20%F0%9F%8D%BD%EF%B8%8F\")
<\/div>\n <\/div>\n Meatloaf With Stove Top Stuffing Recipe<\/h2>\n