If you’re looking for the ultimate comfort food that’s quick to prep, uses pantry staples, and feeds a family without much fuss, this Stove Top Stuffing Meatloaf is it! This viral recipe swaps traditional breadcrumbs for a box of Stove Top Stuffing mix, creating a moist, flavorful loaf packed with savory herbs. We amp it up with shredded cheddar cheese inside for gooey pockets, plus a killer glaze made from Heinz ketchup and Sweet Baby Ray’s Barbecue Sauce for that sweet-tangy finish everyone loves.
Perfect for weeknight dinners, meal prep, or cozy family meals—this meatloaf is juicy, cheesy, and ready in about an hour. No fancy ingredients required!
Prep Time: 15 minutes Cook Time: 50-60 minutes Total Time: 1 hour 15 minutes Servings: 6-8 Calories per serving: ~450 (approximate)
Ingredients
For the Meatloaf:
- 2 pounds ground beef (80/20 or 85/15 for best moisture; the image shows a 19-oz pack, but scale up for a hearty loaf)
- 1 box (6 oz) Stove Top Stuffing Mix (Turkey flavor recommended in the image, but Chicken or Savory Herb works great too—use dry, unprepared)
- 2 large eggs
- 1 cup water (or low-sodium beef broth for extra flavor)
- 1 ½ cups shredded cheddar cheese (Colby Jack or sharp cheddar for more punch)
- ½ cup Heinz ketchup (divided—some in the mix, some for glaze base)
- 1 teaspoon garlic powder (optional, for extra savoriness)
- ½ teaspoon black pepper
- Optional add-ins: ½ cup finely diced onion, 1 teaspoon Worcestershire sauce
For the Glaze:
- ½ cup Heinz ketchup
- ½ cup Sweet Baby Ray’s Barbecue Sauce (original flavor—the image shows this prominently for that signature sweet-smoky taste)
- 2 tablespoons brown sugar (optional, for extra caramelization)
Instructions
- Preheat the oven. Set your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it for easy release (or use a baking sheet for a free-form loaf like in the image).
- Prepare the base. In a large mixing bowl, add the dry Stove Top Stuffing mix. Pour in 1 cup water (or broth) and stir to moisten. Let it sit for 2-3 minutes so the stuffing absorbs the liquid and softens—this is the secret to a tender, breadcrumb-free meatloaf.
- Mix the meatloaf. Crack in the 2 eggs and beat lightly. Add the ground beef, ½ cup shredded cheddar cheese (reserve the rest for topping or mixing in more), ¼ cup Heinz ketchup, garlic powder, black pepper, and any optional add-ins like diced onion or Worcestershire. Use your hands (clean or gloved) to mix gently until just combined—overmixing makes it tough. The mixture should be moist but hold together.
- Shape the loaf. Transfer to the prepared loaf pan or shape into a rectangle on a foil-lined baking sheet (about 9×5 inches). Press the remaining 1 cup shredded cheddar cheese into the center or top for melty pockets—fold some meat over if stuffing inside.
- Make the glaze. In a small bowl, whisk together ½ cup Heinz ketchup, ½ cup Sweet Baby Ray’s Barbecue Sauce, and brown sugar (if using). This creates a thick, sticky glaze that’s sweet, tangy, and caramelizes beautifully.
- Glaze and bake. Spread about ⅓ of the glaze over the top of the meatloaf. Bake uncovered for 40 minutes. Remove from oven, spread the remaining glaze evenly over the top (it’ll look shiny and appetizing), and bake another 15-20 minutes. The internal temperature should reach 160°F for safe eating (use a meat thermometer in the center).
- Rest and serve. Let the meatloaf rest for 10 minutes before slicing—this keeps it juicy. The cheese will ooze slightly, and the glaze will set into a sticky, flavorful crust.
Serve hot with mashed potatoes, green beans, or a simple salad. Leftovers make amazing sandwiches!
Tips for the Best Stove Top Stuffing Meatloaf
- Don’t prepare the stuffing first. Use it dry—the moisture from eggs, water, and beef hydrates it perfectly.
- Cheese variations. Mix in extra cheddar for gooey centers, or try pepper jack for spice.
- Make it ahead. Assemble the loaf up to 24 hours ahead, cover, and refrigerate. Add glaze just before baking.
- Freezer-friendly. Bake fully, cool, slice, and freeze portions wrapped in foil for up to 3 months. Reheat in oven at 350°F.
- Glaze options. Swap half the BBQ sauce for more ketchup if you prefer classic, or use honey BBQ for sweetness.
- Leaner version. Use ground turkey (pair with Turkey Stove Top) for a lighter take, but add extra moisture like milk.
- Why this beats traditional meatloaf. The stuffing adds herb-seasoned flavor and texture without needing breadcrumbs, onions, or extra spices—it’s foolproof for beginners.
Variations to Try
- Classic Ketchup-Only: Skip BBQ sauce and use all Heinz ketchup glaze with brown sugar.
- Mini Meatloaves: Divide into muffin tins for individual portions—bake 25-30 minutes.
- Stuffed Version: Layer extra cheese and veggies in the middle before shaping.
- Spicy Kick: Add diced jalapeños or hot sauce to the mix.
- Gluten-Free: Use a GF stuffing mix alternative.
This recipe has gone viral for a reason—it’s simple, uses affordable ingredients like a box of Stove Top, ground beef, eggs, cheese, ketchup, and Sweet Baby Ray’s, and delivers restaurant-level flavor with minimal effort. Ideal for busy weeknights when you want something hearty and homemade.
Conclusion
Stove Top Stuffing Meatloaf is the ultimate hack for turning basic ingredients into a crowd-pleasing dinner. The stuffing mix keeps it incredibly moist, the cheddar adds irresistible cheesiness, and the ketchup-BBQ glaze creates that perfect sticky-sweet crust. Whether you’re feeding picky eaters, meal-prepping for the week, or just craving comfort food, this recipe delivers every time. Give it a try tonight—your family will thank you! Save this pin, share with friends, and tag us in your photos. Happy cooking!
FAQs
Q: Can I use any flavor of Stove Top Stuffing? A: Yes! Turkey (as shown) is great for classic flavor, but Chicken, Savory Herb, or even Lower Sodium works. Avoid cornbread if you want traditional meatloaf taste.
Q: Why is my meatloaf dry? A: Use 80/20 ground beef for fat/moisture, don’t overmix, and let it rest after baking. Adding a splash of milk or broth helps too.
Q: Can I make this without cheese? A: Absolutely—omit the cheddar for a classic version. It still tastes amazing with the stuffing and glaze.
Q: How do I store leftovers? A: Refrigerate in an airtight container for up to 4 days. Reheat slices in microwave or oven. Freezes well for 2-3 months.
Q: Is this recipe kid-friendly? A: Yes! The mild flavors from stuffing and sweet glaze appeal to kids. Hide veggies like grated carrots if needed.
Q: Can I use ground turkey instead of beef? A: Yes—use the Turkey Stove Top mix and add extra moisture (like ¼ cup milk). Bake to 165°F internal temp.
Q: What’s the best glaze combo? A: The 50/50 Heinz ketchup and Sweet Baby Ray’s BBQ is spot-on for tangy-sweet balance. Adjust ratios to taste.