Weeknight Meatloaf

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Recipe: #34120

January 18, 2020

"My mom never made meatloaf when I was a kid. I hated meatloaf when it was served in the school cafeteria. So newly married, I was a bit apprehensive when my husband wanted meatloaf. I wish I could remember where I came across this recipe, because this was the recipe that made me change my mind about the dish! I call it weeknight meatloaf because of a special ingredient that loads the dish with flavor but without all the chopping, streamlining the whole prep - cornbread stuffing mix. I keep half the topping sauce reserved to serve over the baked meatloaf slices."

Original is 8 servings


  • Serving Size: 1 (172.8 g)
  • Calories 386.8
  • Total Fat - 18.3 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 190.4 mg
  • Sodium - 577.1 mg
  • Total Carbohydrate - 24.7 g
  • Dietary Fiber - 3.1 g
  • Sugars - 8.4 g
  • Protein - 28.8 g
  • Calcium - 63.5 mg
  • Iron - 3.9 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Start by preheating the oven to 350°F. Lightly beat the egg and set aside.

Step 2

In a large mixing bowl, combine stuffing mix and milk. Work in the Worcestershire sauce and egg, mixing well.

Step 3

Add the ground beef into the stuffing mix making sure it's combined well - I find clean hands are the easiest way to do this.

Step 4

Press the meat mixture into a loaf pan and set aside.

Step 5

In a small bowl, combine the ketchup, brown sugar, and mustard. Use half to top the meatloaf before baking. Keep the other half to serve with baked meatloaf slices.

Step 6

Bake the meatloaf for 45 minutes.

Step 7

Allow to sit for 15 minutes before slicing and serving with reserved ketchup sauce.


No special items needed.

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