Easy Stovetop Stuffing Meatloaf With Garlic Butter Sauce

You can also personalize this meatloaf to make it to your liking. I'm personally a big fan of combining three different types of meat: ground beef, ground pork, and ground veal (I took a lot of inspo from that 1170 House recipe). The flavor between the three of them is just *chef's kiss*, but if you want to just stick with ground beef, pork, turkey or chicken, by all means, go ahead.

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Meatloaf with stuffing gives you tons of flavor while also providing a binding for the meat itself. It's packed with flavor while still being quick and easy to prepare - perfect for a weeknight meal.

Generally, it takes between 45-60 minutes, depending on how thick it is and how hot your oven is. You want the internal temperature to be 160 F.

You should cook your meatloaf to an internal temperature of 160 F.

Yup, you sure can! It acts like a binding for the meatloaf while providing awesome flavor.

Yes, it keeps well in the freezer for 3-4 months. Just make sure it's wrapped properly in plastic wrap.

Yay so easy! Again, you can feel free to play with the flavor profile here, and we're also going to be adding a quick and easy garlic sauce to this recipe (which you can leave out if you want).

• ½ lb each ground beef, ground pork, and ground veal. Pro tip: save the additional half pounds in the freezer, and then next time you need this recipe, you've got your mix good to go.
• One box of stovetop stuffing: any kind or flavor you want! Usually a box or a pack is 5 oz, so try to find that if you can.
• Milk: this softens the dry stuffing mix up a bit so it doesn't absorb ALL the delicious juices and fat from the meat. It helps to keep the meatloaf from being dry.
• Eggs: for extra binding
• Parmesan cheese: because why not honestly, it's delicious.
• Salt and pepper (easy on the salt though, the stuffing contains a ton).

Note: milk isn't pictured above.

This is also super easy. Let's go.

• Butter: obviously.
• Garlic: again, obviously. And we're going to use a ton. About 8-12 cloves.
• Chicken broth: this will make up the body of the sauce.
• Thyme: some aromatics to go at the end to make the flavor more complex.
• Salt and pepper, to taste.

It's really up to you and what you think will taste the best. My recommendation would be to use a chicken stovetop mix, because the flavors will be slightly less pungent than they would with a turkey. Honestly though, it's all likely going to taste pretty dang good.

No chopping required! YAY!

P.S. I tested this recipe two different ways. First, I just threw the stuffing in as is with the rest of the ingredients. It turned out pretty well, but I found it was a bit dry. So I tried it the next time soaking the stuffing in milk first - this worked better in terms of keeping the meatloaf moist. So it's up to you - you can totally skip this step if you want, but I find it makes for a better end product.

1. Preheat your oven to 375 F.
2. Combine the stuffing and milk in a medium bowl. Let it sit for 5 minutes.
3. Combine all three ground meats, stovetop stuffing/milk mix, eggs, salt and pepper, and parmesan cheese in a large bowl.
4. Mix with your hands until combined, but don't overmix!
5. Roll the meat mixture onto a baking sheet lined with parchment paper. Roughly shape it into a large log with your hands. It should be roughly 4 inches high by 8 inches long, but this is just a guesstimate.
6. Place in the oven and bake for 60 minutes, or until it reaches an internal temperature of 160 F.
7. Let it rest for 10 minutes, then serve with garlic butter sauce.

1. Melt your butter in a small skillet. Add the garlic and cook until it just starts to soften - about 3-5 minutes.
2. Add the chicken stock and thyme.
3. Bring to a simmer, and cook for 15-20 minutes, until the sauce has reduced slightly.
4. Remove the thyme sprigs. Pour over the meatloaf slices and serve.

Note: I personally hate meatloaf with any kind of tomato sauce or ketchup, but I'm fully aware I'm in the minority with that one. If you love it, by all means, load it up on top, or make your favorite ketchup/tomato based sauce to go with it.

FYI - this video shows making this meatloaf without the step of soaking it in milk.

• Don't overmix! This is the quickest way to tough, dry meatloaf. I like to use my hands to make sure I don't accidentally overmix.
• Make it free-form: I'm really not a fan of making meat loaf in a loaf pan. When you shape yourself and just cook it on a baking tray, three out of four sides get this amazing golden brown crust on them. It's delicious, and you don't get that in a pan (or at least not to the same extent).
• Same with the sauce on top: I'm not a huge fan of cooking meatloaf with the sauce (that's why we've got a butter sauce we add after with this recipe). Again, if you throw a sauce on, it doesn't get that golden coating.
• Be careful with the salt: the stove top stuffing has tons of salt in it. I just added a teaspoon to this recipe, but I think you could cut that in half if you wanted.

I mean, you have to have creamy mashed potatoes if you're eating meatloaf right? Isn't that some kind of law?

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You can definitely make this meatloaf 1-2 days ahead of time. Just combine all the ingredients, shape, and keep it in the fridge until you're ready to serve. It's best to let it come to room temperature before you put it in the oven.

Leftover meatloaf can keep in the fridge for up to 2-3 days.

Place it on a baking tray. Preheat your oven to 300 F. Reheat the meatloaf for 45-60 minutes, until it's warm all the way through.

You can also heat up single slices in the microwave, but it's more likely to dry out this way. Still delicious though.

You can freeze meatloaf before or after it's cooked. Wrap it in plastic wrap and keep it in the freezer for 3-4 months.

If you froze it raw: defrost in the fridge overnight. Place it on a baking tray. Preheat your oven to 350 F. Cook for one hour to 1:15 minutes (it could take longer depending on how cold it is when you put it in the oven. Use a meat thermometer to make sure the internal temperature is 160 F.

If you froze it cooked: Let it completely defrost. Place it on a baking tray. Preheat your oven to 300 F. Reheat the meatloaf for 45-60 minutes, until it's warm all the way through.