January 18, 2020
Categories: Dinner, Main Dish, Meatloaf, Beef, Ground Beef, Budget-Friendly, Easy/Beginner Cooking, Weeknight Meals, Oven Bake more
"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."
- 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
Start by preheating the oven to 350°F. Lightly beat the egg and set aside.
In a large mixing bowl, combine stuffing mix and milk. Work in the Worcestershire sauce and egg, mixing well.
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.
Press the meat mixture into a loaf pan and set aside.
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.
Bake the meatloaf for 45 minutes.
Allow to sit for 15 minutes before slicing and serving with reserved ketchup sauce.
Tips & Variations
No special items needed.