Stuffing Meatloaf Recipes

STUFFING-MIX MEATLOAF

Steps:

• Combine contents of crumb pouch and milk.
• Add egg Worcestershire sauce and contents of seasoning pouch; mix well.
• Add ground beef and mix until combined.
• Press into loaf pan.
• Blend ketchup brown sugar and mustard.
• Brush sauce over meatloaf.
• Bake at 350°F for 45 minutes.

STUFFING MEATLOAF

Steps:

• Preheat oven 350°. Coat inside of bundt pan with cooking spray. Place warm water, onion soup mix and dry stuffing mix in a bowl. Mix well. Let sit for 5 minutes to allow bread time to absorb water. Add eggs and ground beef. Mix well. Best to get it blended by using your hands and incorporating it all together. Place evenly into bundt pan. You can also put into muffin tins to make individual loafs. Bake 1 hour or until no longer pink inside. Remove and allow to rest 5 minutes before cutting into.

STUFFING MEATLOAF

Steps:

• 1. Coat the inside of a Bundt pan with cooking spray. Place warm water, onion soup mix and dry stuffing mix in a bowl. Mix well and let sit for 5 minutes to allow bread time to absorb water.
• 2. Add eggs and ground beef. Mix well. Use your hands to incorporate it all together. Place evenly into the Bundt pan - OR - you can put into muffin tins to make individual loaves.
• 3. Bake in a preheated 350º oven for 1 hour or until no longer pink inside.
• 4. Remove from oven and allow to rest 5 minutes before cutting.

SUPER EASY STOVE TOP STUFFING MEATLOAF

Steps:

• In a large mixing bowl put the hamburger meat, eggs, stuffing, broth and salt.
• Mix well.
• Place the mixture in a bread loaf pan.
• Bake at 350F for 60-70 minutes, or until done.
• The last 15 minutes of cooking, spread the ketchup on top of the meatloaf.
• If you don't want to use ketchup, put a can of condensed cream of mushroom soup on top of the meatloaf right before you put it in the oven.

TURKEY AND STUFFING MEATLOAF RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease a 9 x 5-inch (22 x 12 cm) loaf pan with butter and line the pan with a piece of parchment paper, leaving overhang on the 2 long sides.
• Melt the butter in a large pan over medium heat. Add the onion, celery, carrots, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon ground sage. Cook for 4-5 minutes, or until the vegetables are tender. Transfer to a large bowl and let cool for 15 minutes.
• While the vegetables cool, stir together the stuffing mix and chicken stock in a medium bowl.. Let sit for 15 minutes, until the stuffing mix is soggy and has absorbed all of the liquid.
• Once the vegetables have cooled, add the soaked stuffing mix, ground turkey, remaining teaspoon salt, remaining ¼ teaspoon pepper, remaining ¾ teaspoon ground sage, and the egg. Mix until well combined. Transfer to the prepared loaf pan, pressing down to smooth the top.
• Bake the turkey and stuffing loaf for 25 minutes.
• While the meatloaf loaf bakes, make the glaze: In a medium bowl, mix together the cranberry sauce, ketchup, and mustard.
• Pour the glaze over the meatloaf, then return to the oven and bake for another 20 minutes, or until the internal temperature 165°F (75°C).
• Let cool in the pan for 10 minutes, then use the parchment to carefully lift out the meatloaf and transfer to a cutting board. Cut into 1-inch-thick slices and serve immediately.
• Enjoy!

STUFFING MIX MEATLOAF

Steps:

• Using the butter, follow the instructions on the stuffing mix box to make the stuffing.
• Allow the stuffing to cool.
• Add the prepared stuffing, hamburger, and eggs to a large bowl.
• Using hands or a heavy spoon to combine all together.
• Form it into a loaf and place it in a 9 x 13 baking dish. Cover with foil.
• Bake in the oven at 350 F for 30 minutes. Uncover and continue baking for 15 minutes.
• Allow the meatloaf to rest for 8 minutes before serving.

TURKEY STUFFING MEATLOAF

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, add 3 cups of the stuffing mix and stir in two cups of the stock. Let sit to soak up the liquid and soften.
• In a medium saute pan over medium heat, add butter to melt. Once melted, add onion, celery, garlic and poultry seasoning. Cook until the vegetables are starting to get soft. Set aside to cool.
• Pour the remaining cup of stuffing mix in a food processor and process to crumbs. Set this aside.
• Add the eggs, ground turkey, salt and pepper to the bowl with the three cups of stuffing mix and gently combine
• Add the now-cooled celery and onions along with the cup of ground stuffing mix to the bowl and stir in to combine.
• In a small saute pan in some melted butter, fry up a small piece of the meatloaf to sample a taste. Adjust the seasonings as needed.
• Line a medium sheet tray with parchment and spray with pan spray.
• Scrape the meatloaf mixture into the center of the prepared sheet tray. Fill a bowl with water and using wet hands, form the meatloaf into a log, wetting hands often to shape and smooth top and sides. This will also help keep it from cracking.
• Bake for 55-60 minutes to an internal temperature of 155 degrees F. (It's best to use a probe thermometer connected to a device that will alarm at 155 degrees F). If you use an instant read thermometer instead, as soon as you withdraw the probe, insert a fat toothpick into the hole to stop the juices from leaking out. (Leave the hole plugged for 15 minutes after the meatloaf comes out of the oven.)
• Once the internal temperature reaches 155 degrees F, remove the meatloaf from the oven, tent with foil and let rest 15 minutes before slicing.
• While the meatloaf is cooking, make the gravy by heating the two remaining cups of stock in a medium sauce pan.
• In a small saute pan, melt the butter over medium low and add the flour. Cook for 2-3 minutes until raw flour smell is gone.
• Slowly add this mixture to the hot stock while whisking until you reach your desired thickness.
• Add the Kitchen Bouquet and cook on low for a few minutes. Taste for seasoning and add salt and pepper if needed.
• To serve, place a thick slice of meatloaf on a serving dish, cover with hot gravy and serve cranberry sauce on the side.

STUFFING MEATLOAF

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• In a large mixing bowl, combine ground beef, stuffing mix, eggs, ketchup and water. Mix until well combined.
• Transfer the mixture to a loaf pan lined with parchment paper or aluminum foil. You may also shape into a loaf on a baking sheet.
• Top with additional ketchup if desired.
• Bake at 375 degrees Fahrenheit for 45-50 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
• Allow to cool in loaf pan for 5 minutes, then slice and serve!

MEATLOAF STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix meatloaf meat, apples, onion, stuffing mix, celery, milk, water, eggs, garlic powder, salt, and black pepper together in a bowl until ingredients are evenly combined.
• Spread cream of mushroom soup into a 9x5-inch loaf pan. Spoon meat mixture into the loaf pan and use a spatula to gently flatten the top of the loaf.
• Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool in pan for 5 to 10 minutes.
• Flip meatloaf pan upside-down onto a serving platter so the cream of mushroom soup is on the top of the loaf.

STOVE TOP STUFFING MEATLOAF

Steps:

• 1. Let Stove Top soak in water until moist, add all other ingredients. Make into 6 mini loafs OR just put all in your meatloaf pan bake at 350 degrees for 45 min- 1 hr, til meat is no longer pink.

STUFFING MEATLOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease one 9x5-inch loaf pan with cooking spray.
• Mix beef, onion, stuffing mix, and egg by hand in a bowl. Press beef mixture into prepared pan.
• Bake in the preheated oven until no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Top meatloaf with shredded mozzarella cheese and let rest while cheese melts, about 10 minutes.