One of my ALL TIME FAVORITE meals growing up was this Stuffed Meatloaf. The base meatloaf is this Classic Meatloaf Recipe which is one of the most popular recipes on my site. I don’t remember if my mom got the idea from someone else or just decided to try rolling stuffing up in meatloaf one day. Who knew it was such a delicious combination! Smother it with some mushroom gravy, and I’m telling you, there’s just nothing better or more comforting!
When I have my babies and my mom comes to help me, Stuffed Meatloaf is always the meal I request for her to make. I have such great memories of my mom being there in those first few days with the newborn and making me this recipe with love. I love this meal so much that I also usually request it for Mother’s Day when Sim asks me what I want for dinner. #spoiled
Stuffed Meatloaf is a great recipe to make for company. I usually serve it with baked potatoes or mashed potatoes and a side of veggies or salad. People love it, and it’s actually a pretty fun recipe to make.
More Great Recipes to Serve Company
- Workman’s Roast
- Best Ever Chimichangas
- Salsa Chicken Enchiladas
- Easy Tex-Mex Shredded Pork (for burrito bowls)
- Easy Baked Pork Roast
- Sticky Teriyaki Baked Chicken Thighs
- Creamy Cilantro Verde Enchiladas
- Italian Sausage and Peppers
- Amazing Manicotti Recipe
STEP-BY-STEP PHOTOS FOR How to make stuffed meatloaf
Frequently Asked Questions about Stuffed Meatloaf
does it matter what type of stuffing I use?
Technically, no, it doesn’t matter what type of stuffing you use. My mom always used Stove-Top Chicken flavored stuffing, so that is what I use. The flavor is a great combination with the meatloaf…I know stuffing and meatloaf sound like a kind of weird combination, but trust me, it works! YUM!
Can I prepare it ahead of time and cook it later?
Yes, it is actually really good if you can prepare it at least 3-4 hours ahead of cooking time so that it can be refrigerated. Refrigerating it once you are done preparing it helps the meat stay together better when it cooks. Sometimes the meatloaf cracks a little bit if you cook it directly after making it. The taste is still fantastic, but it won’t be as pretty. You can definitely make this up to 36 hours before you want to cook and serve it. Just make sure to cover it tightly with plastic wrap. I have also frozen this before and had great results pulling it out later to thaw and cook.
I don’t like mushrooms. is there anything else I could make for a sauce to go with it?
The mushroom gravy really pulls all the flavors together in this delicious meal, but if you don’t like mushrooms, any kind of beef or chicken gravy would be a great alternative.
How many people will this recipe feed?
It will depend on if they are all adults or if some are kids. This typically can feed 8-10 people. If they are all adults that might want seconds, I would say more like 6-7.
Could I cook this in LOAF PANS instead of on a BAKING SHEET?
Yes. If you would rather have it in loaf form, you could cut it in half and squish it down into a couple of loaf pans. Another option that could skip the plastic wrap/rolling step is just to layer the stuffing in between the layers of meatloaf in your loaf pan.
My meatloaf cracked while it was cooking. did I do something wrong?
No, you didn’t do anything wrong. The meatloaf cracks on me, too, sometimes. One thing that I have found helps the cracking is if I refrigerate it for 3-4 hours before cooking. It helps the meat hold up better during the cooking process. Even if your meatloaf cracks, the delicious flavor won’t be altered, and anyone you serve it to will love it!
- 1½ lbs ground beef
- ¾ cup quick oatmeal
- ¾ cup milk
- 1 egg
- ½ cup finely chopped onion
- 1¼ tsp salt
- ¼ tsp pepper
- 1 package chicken Stove-Top stuffing prepared according to package instructions
- FOR THE MUSHROOM GRAVY
- 1 8 ounce pkg of fresh mushrooms, sliced thinly
- ¼ cup finely diced onion
- 1 tbsp olive oil or butter
- 2 (10.5 ounce) cans of Cream of Mushroom Soup
- 1½ cups milk (more as needed for consistency)
- salt and pepper
- Prepare the meatloaf by combining the ground beef, oatmeal, milk, onion, egg, salt, and pepper in a large mixing bowl. Use your hand to mix and incorporate everything into the meat. Do not overmix. This will take 30-60 seconds.
- Cover a flat space on your countertop with plastic wrap. I do two strips that overlap and make a sheet of plastic that is about 18 inches by 24 inches. *See pictures in the step-by-step photo collage.
- Put the mixed meatloaf in the center of the plastic wrap and begin pressing it down in the shape of a large rectangle. You want the meat mixture to be about ½-3/4 of an inch thick.
- Once you have created a nice rectangle (about 12x18 inches...give or take a little), you now sprinkle the prepared stuffing evenly over the entire rectangle of meatloaf.
- At this point, press the stuffing down gently to help it adhere to the meatloaf. Now you are ready to roll it up.
- Use the plastic wrap to help you raise up the edge of the rectangle and begin to roll it over on itself. Do this as tightly as possible without breaking or ripping the meatloaf. *See pictures to help you see how this is done.
- Once you have it rolled nicely use your hands to clamp it down nicely on the edges.
- At this point, you need to prepare the pan you plan to cook it on. In the pictures, you can see that I covered a cookie sheet in foil and then placed pieces of bread down the center to sit the meatloaf on. I did this because I do not have a broiler pan here with me in Germany. Broiler pans have a piece on the top that drains. I typically would spray that with cooking spray and place my meatloaf on that and all the extra grease can drain to the bottom part of the pan. Since I don't have one, I place my meatloaf on top of the slices of bread so they can absorb the extra grease. Works like a charm.
- Getting the meatloaf onto the baking sheet can be a little tricky. I use the plastic wrap to pick it up and carefully roll it onto the pan where I want it; in my case, on top of the bread slices.
- At this point, I suggest refrigerating the meatloaf (covered tightly with plastic wrap for 3-4 hours.) Doing this helps solidify the meat and helps it not crack during the cooking process. If you choose not to refrigerate it, that is fine, but there is a high probability that it will crack while cooking. The taste is not affected, and when I don't care what it looks like, I definitely don't refrigerate it. But for these pictures, I did refrigerate it.
- When you are ready to bake the meatloaf, heat the oven to 350 degrees and bake uncovered for 1 hour and 45 minutes.
- Let meatloaf rest for 15-20 minutes before slicing.
- INSTRUCTIONS FOR MUSHROOM GRAVY:
- In a medium-sized saute pan, saute the sliced mushrooms and diced onion in the olive oil or butter. Sprinkle with salt and pepper while sauteing.
- When mushrooms are tender add the cream of mushroom soup and milk. Mix well and bring to a boil. Reduce to a simmer and simmer for 3-5 minutes. Add more milk if needed for desired consistency. Also add salt and pepper to taste if needed.
- Serve meatloaf with mashed potatoes or a baked potato and smother with the gravy. SO YUMMY!