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–+ servings
Perfectly sliced, juicy meatloaf made using the reliable stovetop meatloaf recipes method, resting on an 8x8 pan.

Easy Stove Top Stuffing Meatloaf

This engineered meatloaf method utilizes precise ratios of 80/20 beef and liquid, combined with an 8x8 square pan, to eliminate the common failures of dryness or crumbling in stovetop meatloaf recipes.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 585 kcal

Equipment

  • 8x8 square baking pan
  • Large mixing bowl
  • Digital probe thermometer

Ingredients
  

Core Ingredients & Ratios

  • 1.5 lbs Ground Beef Use 80/20 blend for ideal fat rendering
  • 1 cup Boxed Stuffing Mix Acts as the binder/filler; provides seasoning
  • 0.5 cup Water Content Must be cold; this is the critical threshold for structural integrity
  • Eggs Quantity determined by the size needed to bind the mixture

Glaze

  • Ketchup Use a thin layer for the glaze

Instructions
 

Assembly and Mixing

  • Pre-hydrate the binder: Pour the cold water over the dry stuffing mix first and let it sit for sixty seconds.
  • Add the ground beef and eggs to the bowl.
  • Mix gently until the white flecks of the stuffing mix are evenly distributed throughout the red of the beef. Do not overwork the meat to avoid developing too much myosin.
  • Gently pat the mixture into an 8 X 8 square pan. Do not press down with force; use your fingertips to create a firm but airy structure.

Baking and Finishing

  • Spread a thin layer of ketchup on top of the meatloaf to create a protective thermal barrier.
  • Bake at 350°F (175°C) for exactly 1 hour, or until the internal temperature reaches 160°F (71°C) in the thickest part of the center.
  • Check for visual cues: The loaf should show a slight pull-away from the sides of the pan and there should be a steady sizzle coming from the corners.
  • Rest the meatloaf for 10 minutes after removing it from the oven before slicing to allow internal pressure to equalize and retain moisture.

Notes

If the mix seems too wet during preparation, add dry stuffing mix one tablespoon at a time. If it feels too dry, add water one teaspoon at a time. For leftovers, reheat in a small skillet covered loosely with one tablespoon of water or beef broth to reintroduce steam and restore texture.

Nutrition

Calories: 585kcalCarbohydrates: 37gProtein: 40gFat: 29g
Keyword 80/20 beef, square pan technique, stuffing binder
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