Stuffing Stuffed Meatloaf Recipe: Who doesn’t love a hearty meatloaf? But when you take it up a notch and stuff it with savory stuffing, you’ve got a game-changer. This isn’t just dinner—it’s comfort food royalty. Imagine the tender, flavorful meat hugging a core of buttery, herby stuffing. It’s the perfect fusion of two beloved classics: Thanksgiving stuffing and good ol’ fashioned meatloaf. Whether you’re cooking for family, impressing guests, or meal prepping for the week, this recipe has your back.
We’re going to walk you through the entire process—from prepping the ingredients to slicing that perfect piece. And we promise, even beginners can pull this off like pros.
Why You’ll Love This Stuffed Meatloaf
Still on the fence? Here’s why this recipe needs a spot in your regular rotation:
- Two Comfort Foods in One: Stuffing and meatloaf? Yes, please!
- Family-Friendly: Even picky eaters dig in with joy.
- Make-Ahead Friendly: Prep it the night before, and bake it fresh.
- Great for Leftovers: It tastes even better the next day.
- Customizable: Swap meats, stuffing mix, and extras to suit your taste.
List of Ingredients You’ll Need
For the Meatloaf
- 2 lbs ground beef (85% lean recommended)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 eggs
- 1 cup breadcrumbs (Italian seasoned or plain)
- 1/2 cup milk
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning (optional)
For the Stuffing
- 1 box (6 oz) stuffing mix (like Stove Top)
- 1 1/2 cups hot water
- 3 tablespoons butter
- Optional: diced celery and onion (sautéed before mixing in)
Optional Add-ins & Variations
- 1 cup shredded mozzarella or cheddar (for cheese lovers)
- 1/4 teaspoon crushed red pepper flakes (for heat)
- Fresh parsley or thyme for garnish
Kitchen Equipment Needed
Before you start, make sure you’ve got:
- Large mixing bowls
- Measuring cups and spoons
- Loaf pan or baking sheet
- Aluminum foil
- Sharp knife
- Cutting board
- Spatula or spoon for mixing
Step-by-Step Guide to Make Stuffing Stuffed Meatloaf
Let’s dive into the good stuff. Here’s your complete step-by-step guide:
Step 1: Preheat the Oven and Prep Your Ingredients
Preheat your oven to 180°C (350°F). Lightly grease a loaf pan or line a baking tray with parchment paper. Measure out ground meat, stuffing mix, eggs, breadcrumbs, seasonings, and sauces.
Step 2: Make the Stuffing
Prepare the stuffing according to package instructions or make homemade stuffing using bread cubes, butter, onion, celery, and seasoning. Let it cool slightly so it doesn’t melt the meat mixture during assembly.
Step 3: Mix the Meatloaf Base
In a large bowl, combine ground beef (or beef and pork mix), eggs, breadcrumbs, milk, onion, garlic, salt, pepper, and ketchup or Worcestershire sauce. Mix gently until just combined to keep the meatloaf tender.
Step 4: Assemble the Stuffed Meatloaf
Spread half of the meat mixture into an even layer on the prepared pan or tray. Spoon the stuffing down the center, leaving space around the edges for sealing.
Step 5: Seal and Shape the Loaf
Top with the remaining meat mixture, gently pressing to cover the stuffing completely. Pinch and smooth the edges to seal the loaf, shaping it evenly so the stuffing stays enclosed while baking.
Step 6: Bake the Meatloaf
Bake uncovered for 55–65 minutes, or until the internal temperature reaches 160°F (71°C). If desired, brush with extra ketchup or glaze during the last 10 minutes for a glossy finish.
Step 7: Rest and Slice
Remove from the oven and let the meatloaf rest for 10 minutes. This helps it hold together when slicing. Slice and serve warm for a hearty, comforting meal. 🍽️
Tips for the Best Stuffed Meatloaf
Want to make sure your stuffed meatloaf turns out perfect every single time? Here are some tried-and-true tips that’ll take your dish from good to “can I have seconds?”
- Use a mix of meats: Combining ground beef with ground pork or veal adds richness and moisture.
- Don’t overmix the meat: This is a common mistake. Mix just until the ingredients are combined. Overmixing = tough meatloaf.
- Let the stuffing cool: If the stuffing is too hot when you add it, it can start cooking the meat unevenly.
- Shape it properly: Flatten the meat evenly so you don’t get thick or thin spots. A uniform shape means even cooking.
- Line your pan with foil or parchment: This makes cleanup a breeze and helps prevent sticking.
- Add a glaze: A simple mix of ketchup, brown sugar, and mustard brushed on top gives a beautiful finish and sweet-savory contrast.
These simple changes can really elevate your meatloaf from basic to unforgettable.
How to Keep It Juicy and Flavorful
No one wants dry meatloaf—let’s keep it juicy. Here’s how:
- Use enough binder: The milk, eggs, and breadcrumbs help lock in moisture.
- Add veggies: Finely chopped onions, mushrooms, or even zucchini can sneak in moisture and flavor.
- Don’t overbake: Keep a meat thermometer handy. As soon as the loaf hits 160°F internally, it’s done.
- Rest before slicing: This is key. If you slice too soon, all the juices will spill out. Waiting helps the loaf stay moist.
Want more flavor? Add a spoon of Dijon mustard or a sprinkle of grated Parmesan to the meat mixture before baking. Trust us—it’s worth it.
How to Store and Reheat Leftovers
Stuffed meatloaf stores surprisingly well. Here’s how to keep it fresh and delicious the next day:
Refrigerating
- Let the meatloaf cool completely.
- Store in an airtight container or wrap tightly in foil.
- Keeps well in the fridge for up to 4 days.
Freezing
- Slice the meatloaf into portions.
- Wrap each slice in plastic wrap, then foil, or use freezer-safe containers.
- Label and freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Reheating Instructions
- Oven: Wrap slices in foil and bake at 350°F for about 15-20 minutes.
- Microwave: Cover and heat for 1-2 minutes per slice. Add a splash of broth or water to keep it moist.
- Skillet: Heat with a lid over medium heat for a crispy edge.
Serving Suggestions – What Goes Well with Stuffed Meatloaf
Stuffed meatloaf is the star of the plate, but the right sides will make your meal shine. Here are some mouthwatering ideas:
- Mashed potatoes – A classic combo. Add some garlic or cream cheese for extra oomph.
- Green beans – Steamed, sautéed, or baked with almonds.
- Roasted vegetables – Carrots, brussels sprouts, or squash add color and nutrition.
- Mac & cheese – For an ultra-comforting dinner.
- Crispy salad – Something fresh to balance out the richness of the meatloaf.
Don’t forget the gravy or extra ketchup on the side for dipping!
Variations You Can Try
Want to switch things up next time? Here are some fun spins on the classic:
Cheese-Stuffed Version
- Layer shredded mozzarella or cheddar in with the stuffing for an ooey-gooey surprise.
Bacon-Wrapped Twist
- Wrap the meatloaf in bacon before baking for a crispy, smoky finish.
- Bake with foil loosely over top for the first half, then uncover to crisp.
Spicy Version with Jalapeños
- Add diced jalapeños to the meat mixture or stuffing.
- Mix a little hot sauce into your glaze for extra kick.
These twists add excitement and keep dinner feeling fresh even if you make it often.
Common Mistakes to Avoid
Let’s keep your meatloaf from becoming a meat-“meh.” Here are mistakes to dodge:
- Skipping the rest time: As tempting as it is, cutting too soon = dry loaf.
- Not checking the internal temperature: Always use a meat thermometer.
- Overpacking the loaf: Don’t cram too much into the stuffing center or it may fall apart.
- Too lean meat: Extra lean beef (like 93% or more) may dry out. Stick to 80-85% for best results.
Avoid these, and you’ll be on your way to meatloaf mastery.
Nutrition Breakdown (Approximate)
| Component | Amount (Per Serving) |
|---|---|
| Calories | 410 |
| Protein | 28g |
| Carbohydrates | 22g |
| Fat | 25g |
| Saturated Fat | 10g |
| Fiber | 2g |
| Sodium | 780mg |
Values may vary depending on ingredients used. Cheese or bacon will increase fat and calories.
Gluten-Free and Keto-Friendly Swaps
Need a version that fits your dietary needs? Try this:
Gluten-Free:
- Use gluten-free stuffing mix or homemade stuffing with GF bread.
- Swap breadcrumbs for almond flour or gluten-free panko.
Keto-Friendly:
- Replace stuffing with a low-carb mixture of cooked spinach, cheese, and sautéed mushrooms.
- Use pork rinds or almond flour instead of breadcrumbs.
Now everyone can enjoy this cozy meal, no matter their restrictions.
FAQs about Stuffing Stuffed Meatloaf Recipe
1. Can I make this meatloaf ahead of time?
Yes! You can assemble the meatloaf up to a day in advance. Just cover and refrigerate until ready to bake.
2. Can I use ground turkey instead of beef?
Absolutely. Turkey is a leaner option, but make sure to include extra seasoning and moisture (like olive oil or more milk) to keep it from drying out.
3. What kind of stuffing works best?
A boxed stuffing mix like Stove Top works great, but homemade stuffing adds a personalized touch if you have the time.
4. How do I know when the meatloaf is fully cooked?
Use a meat thermometer—160°F is the magic number. Avoid guessing based on time alone.
5. Can I make this in a slow cooker?
Yes! Shape the loaf and cook on low for 6–7 hours or high for 3–4 hours. Use foil or a liner for easy cleanup.
Conclusion
There you have it—the ultimate stuffing stuffed meatloaf recipe that combines the nostalgic charm of Sunday dinner with the cozy vibes of a holiday feast. Whether you’re feeding a crowd or just want leftovers that don’t disappoint, this dish hits all the right notes. It’s hearty, flavorful, and surprisingly easy to make. And once you try it, you’ll wonder why you ever made plain meatloaf.
Give it a go and make your dinner table the best place to be tonight.
