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Stuffed Meatloaf on the Stovetop



1 tablespoon olive oil (extra virgin)
▢2 lbs ground beef (80-85% lean ground beef)
▢6 oz Stove Top Stuffing (boxed mix)
▢¼ cup milk (beef broth or water can work)
▢1 large egg
▢8 tablespoon ketchup (divided in half, half in the loaf the other half on top of the meatloaf – you also can use tomato paste or BBQ sauce)
▢1 tablespoon garlic (minced)
▢1 tablespoon Italian seasoning (or chopped parsley)
▢1 teaspoon Worcestershire sauce (optional)
▢1 teaspoon each, salt & pepper (to taste)

Preheat the oven to 350°F (175°C) and lightly grease the interior of your loaf pan.
In a large mixing bowl add the ground beef, stuffing mix, milk, egg, half of the ketchup, garlic, Worcestershire sauce, and all the seasoning. Reserve 4 tablespoons of the ketchup (or tomato paste or BBQ sauce) for the topping.
Using clean hands or latex gloves, mix all ingredients thoroughly until well incorporated.
Put the meat mixture into your loaf pan, press it evenly throughout the pan. Go along the edges and push down with your fingers or a spoon to create a well.
Spread the remaining 4 tablespoon of ketchup (or tomato paste or BBQ sauce) over the top of the meatloaf.
Bake in the oven at 350°F (175°C) for an hour or continue baking until meatloaf reaches an internal temperature of 160°F (72°C).
Remove from the oven and allow the meatloaf to rest for 10 minutes before serving.