This meatloaf is easy and fast to make (baking takes an hour). Your entire family will love it!
Ingredients
1 to 1 1/2 lbs ground beef see notes
1 box stuffing mix I like Stove Top Savory Herbs, but use any flavor you like
2 eggs
1/2 cup ketchup, divided (some for meatloaf, some for topping)
1/2 cup water
Instructions
Heat your oven to 350 degrees. Line a loaf pan with parchment paper, making sure the parchment paper hangs off on the sides for easy removal after baking. If you don’t have a loaf pan, use a baking sheet lined with parchment paper.
In a bowl, add the ground beef, stuffing mix, eggs, water and 1/4 cup of the ketchup. Mix well. (Your hands work best but if that grosses you out, use a large spoon).
Place the meat mixture into your loaf pan (forming a loaf) making sure the parchment paper is hanging out of the pan. If you are using a baking sheet, form the meatloaf into a loaf. Top with remaining ketchup (1/4 cup).
Place in the oven to bake for 45 minutes to an hour. (Mine takes an hour)
After the meatloaf has cooked for 45 minutes, check the internal temperature of the meatloaf with a meat thermometer (make sure the thermometer isn’t touching the pan). The meatloaf is done when it reaches an internal temperature of 165 degrees.
After the meatloaf is done cooking, using the edges of the parchment paper, lift the meatloaf out of the pan. Slice the meatloaf for serving right on the parchment paper. You should get at least 8-10 slices of meatloaf (maybe more depending on how thick your slices are).
This meatloaf will keep in the fridge for up to 4 days.
Notes
I have made this recipe with 1 pound of ground beef and 1 1/2 pounds of ground beef and I cannot tell a difference at all in the flavor (you will just get more meatloaf using 1 1/2 pounds). For years I made it using 1 pound of ground beef, but decided to use 1 1/2 pounds one night because that was all I had on hand. (The Butcher Man sells his ground beef fresh in 1 1/2 lb. packs) So I used the 1 1/2 pounds and loved it! The flavor was still the same they both are very moist, the only difference that I could tell, was it just made a bit more. So if all you have on hand is 1 pound of ground beef, use and it and don’t stress-it will be fabulous, you just won’t get as much meatloaf out of it!! If you want your meatloaf to stretch a little farther than go for the 1 1/2 lbs!
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