This recipe combines two classic comfort foods into one satisfying main dish: meatloaf and stuffing. A seasoned ground beef mixture is wrapped around a savory bread stuffing, then baked in a simple mushroom gravy until tender and juicy.
With about 30 minutes of prep time, this hearty dish is great for a weekend dinner. It makes a large loaf, so it is good for feeding a family or having planned leftovers.
Why is Stuffing Stuffed Meatloaf a Must-Try?
Soaking bread in milk creates a panade, which guarantees a moist and tender meatloaf texture.
Rolling the meatloaf around the stuffing creates an impressive spiral pattern in every slice.
Using condensed soups for the topping is a simple shortcut to a rich, savory gravy that bakes right along with the meatloaf.
Ingredients for Stuffing Stuffed Meatloaf
• Ground Beef: An 85/15 lean-to-fat ratio provides enough fat for flavor and moisture without being overly greasy.
• Stuffing Mix: A boxed mix like Stove Top works well. Sage, herb, or mushroom flavors are all good choices.
• Mushrooms: Cremini mushrooms, also known as baby bellas, have a deeper flavor than white button mushrooms, but either will work.
• Condensed Soup: These are concentrated soups that form the base of the gravy. If you can’t find golden mushroom, you can use a second can of cream of mushroom.
Exact quantities are in the recipe card below.
How to Make Stuffing Stuffed Meatloaf
Step 1: Prepare the Components
First, make the boxed stuffing according to its instructions. While it sits, sauté the mushrooms and onions in butter until they are soft. This builds the foundational flavors for both the filling and the meatloaf itself.
Step 2: Mix and Assemble the Loaf
In a large bowl, combine the ground beef with soaked bread, eggs, seasonings, and the cooked vegetables. Form half the meat mixture into a rectangle, spread the stuffing on top, then cover with the remaining meat.
Step 3: Roll and Bake
Carefully roll the layered meat into a log, sealing the edges. Place it in a baking dish, pour over a simple gravy made from condensed soups and milk, and bake until cooked through and the gravy is bubbly.
What to Serve with Stuffing Stuffed Meatloaf
This hearty meatloaf is wonderful served with mashed potatoes to soak up the gravy and a side of simple steamed green beans or roasted carrots.
Expert Tips for Stuffing Stuffed Meatloaf
Food Safety: For safety, ensure the meatloaf is fully cooked by checking that the internal temperature reaches 160°F (71°C) with a meat thermometer.
Mixing Tip: For a tender meatloaf, mix the ground beef mixture with your hands only until the ingredients are incorporated. Overworking the meat can make it tough.
Grease Management: To easily remove excess grease after baking, carefully tilt the pan and use a large spoon or a gravy separator to skim it off the top.
Pan Size: This makes a very large meatloaf. A 10×15 inch casserole or a large roasting pan will also work well to contain it.
How to Store and Freeze Stuffing Stuffed Meatloaf
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze individual slices or the whole loaf for up to 3 months. Reheat slices in the microwave or in a covered dish in the oven at 350°F (175°C) until warmed through.
Stuffing Stuffed Meatloaf Recipe FAQs
Can I make this ahead of time?
Yes. You can assemble the entire meatloaf (without the topping), wrap it tightly, and refrigerate it for up to 24 hours before baking. Add the topping just before it goes in the oven. You may need to add 10-15 minutes to the baking time.
Why did my meatloaf fall apart?
This can happen if the meatloaf wasn’t rolled tightly enough or the seams weren’t sealed well. Also, be sure to let the meatloaf rest for about 10 minutes after baking; this helps it hold its shape when sliced.
Can I use leftover stuffing?
Absolutely. You will need about 2 to 2.5 cups of prepared leftover stuffing. You can stir the two tablespoons of sautéed vegetables directly into your leftovers.
Stuffing Stuffed Meatloaf
Ingredients
- 6 oz boxed stuffing mix sage or herb flavor, 170g
- 2 tbsp unsalted butter 28g
- 1 lb cremini mushrooms coarsely chopped, 450g
- 1 large yellow onion chopped, about 1.5 cups
- 3 slices sandwich bread torn into small pieces
- 1 cup milk 240ml
- 3 lbs ground beef 85/15 lean, 1.35kg
- 2 large eggs lightly beaten
- 1.5 tsp dried sage
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 can condensed cream of mushroom soup 10.5-oz / 298g
- 1 can condensed golden mushroom soup 10.5-oz / 298g
- 1/3 cup milk 80ml
- 1.5 tsp Worcestershire sauce
Instructions
- Preheat your oven to 375°F (190°C). Prepare the stuffing mix according to the package directions and set it aside.
- In a large skillet over medium heat, melt the butter. Add the chopped mushrooms and onion and cook until softened, about 10 minutes. Remove 2 tablespoons of the cooked vegetables and stir them into the prepared stuffing.
- In a small bowl, combine the torn bread and 1 cup of milk. Let it soak for 5 minutes until the bread is saturated.
- In a large bowl, add the ground beef, the soaked bread mixture, beaten eggs, dried sage, salt, pepper, and the remaining sautéed mushrooms and onions. Gently mix with your hands until just combined. Avoid overmixing.
- Lay a large piece of plastic wrap on your counter. Pat half of the meat mixture into an 8x12-inch rectangle on the plastic. Spread the stuffing mixture evenly over the meat, leaving a small border. Top with the remaining meat mixture and pat it down to cover the stuffing.
- Using the plastic wrap to help, carefully roll the meatloaf from the short end into a tight log. Pinch the seams to seal. Place the meatloaf, seam-side down, in a 9x13-inch or similar large baking dish.
- In a medium bowl, whisk together both cans of soup, 1/3 cup of milk, and the Worcestershire sauce. Pour this topping evenly over the meatloaf.
- Cover the dish tightly with foil. Bake for 1 hour and 30 minutes, or until the center of the meatloaf registers 160°F (71°C) on an instant-read thermometer.
- Let the meatloaf rest for 10 minutes before slicing. Carefully drain any excess grease from the pan and spoon the gravy over the slices to serve.
Notes
