For the Meatloaf
- 2 pounds (907g) ground beef, preferably 85/15
- 1 package (6 oz / 170g) Stove Top Stuffing Mix, chicken flavor
- 2 large eggs
- ¾ cup ketchup, divided
- ½ cup milk
- ½ medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- ¼ teaspoon salt, or to taste
- 2 tablespoons chopped fresh parsley, optional
Ingredient Notes
- The stuffing mix is used dry, directly from the package.
- Traditional stuffing mix contains wheat, so this recipe is not gluten-free or keto-friendly.
- For a lower-carb variation, substitute a low-carb stuffing mix or homemade low-carb bread cubes seasoned with poultry herbs.
- Use reduced-sugar ketchup if you want to decrease the added sugar.
Directions
1. Preheat the oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9 × 5-inch loaf pan or line it with parchment paper.
2. Prepare the onion
Place a skillet over medium heat and lightly cook the diced onion for 3–4 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Remove from the heat and allow the mixture to cool slightly.
Texture tip: Softening the onion first gives the meatloaf a sweeter flavor and prevents noticeable crunchy onion pieces.
3. Combine the wet ingredients
In a large mixing bowl, whisk together:
- Eggs
- ½ cup ketchup
- Milk
- Worcestershire sauce
- Italian seasoning
- Black pepper
- Salt
Mix until evenly combined.
4. Add the stuffing
Stir the dry stuffing mix into the wet mixture.
Allow it to stand for approximately 2 minutes so the stuffing can begin absorbing the liquid.
It should look moist rather than completely dry.
5. Add the beef
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