🛒 Ingredients
▢ 2 pounds ground beef (I used an 85/15 ratio)
▢ 6-ounce box Stove Top Stuffing (I used the Savory Herbs variety)
▢ ⅔ cup ketchup (divided: ⅓ cup for filling, ⅓ cup for glaze)
▢ ½ cup whole milk
▢ ⅓ cup water
▢ 2 teaspoons minced garlic
▢ 2 large eggs (slightly beaten)
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📝 Instructions
Preheat the oven to 350°F.
Prepare the baking dish: Tear a large piece of heavy-duty aluminum foil. Fold it lengthwise to fit a 9×13 baking dish, leaving enough overhang to lift the meatloaf out later. Ensure the foil is wide enough to match the width of the meatloaf.
Mix the ingredients: In a large mixing bowl, combine the ground beef, Stove Top Stuffing, ⅓ cup ketchup, milk, water, minced garlic, and beaten eggs.
🥩 2 pounds ground beef
6-ounce box Stove Top Stuffing
🍅 ⅔ cup ketchup
🥛 ½ cup whole milk
💧 ⅓ cup water
🧄 2 teaspoons minced garlic
🥚 2 large eggs
Combine thoroughly: Use a large spoon or your hands (wear disposable nitrile gloves for cleanliness) to mix until well combined. Avoid overmixing to keep the meatloaf tender.
Shape and bake: Transfer the mixture to the prepared baking dish and shape it into a loaf. Bake uncovered for 40 minutes.
Add the glaze: Remove the meatloaf from the oven and spread the remaining ⅓ cup of ketchup over the top, avoiding the edges to prevent sliding.
Finish baking: Return the meatloaf to the oven and bake for an additional 20 minutes, or until the internal temperature reaches 160°F (use a meat thermometer).
Rest and serve: Let the meatloaf rest for 5 minutes before slicing.
📋 Jenn’s Notes
Storage Tips:
In the fridge: Store leftovers in an airtight container for up to 3 days.
In the freezer: Wrap the entire meatloaf in a double layer of heavy-duty aluminum foil, or wrap individual slices in plastic wrap followed by foil. Freeze for up to 3 months.
To reheat: Thaw overnight in the fridge, then reheat in a 350°F oven for 20–25 minutes. Alternatively, microwave individual slices for 1½–2 minutes.
🔍 Pro Tips:
Mix ingredients just until combined—overmixing can make the meatloaf dense.
Use a meat thermometer to avoid overbaking. The internal temperature should reach 160°F.
Let the meatloaf rest for 5 minutes before slicing to lock in moisture.
🥗 Nutrition Info
Calories: 191kcal
Carbohydrates: 9g
Protein: 22g
Fat: 7g
Saturated Fat: 3g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Trans Fat: 0.3g
Cholesterol: 90mg
Sodium: 304mg
Potassium: 404mg
Fiber: 1g
Sugar: 4g
Vitamin A: 203IU
Vitamin C: 1mg
Calcium: 37mg
Iron: 3mg
