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4-Ingredient Meatloaf: The Easiest Comfort Food Dinner Ever

There’s something so cozy about a classic meatloaf, isn’t there? It’s that meal that feels like home — hearty, simple, and satisfying every single time. This 4-ingredient meatloaf is one of those “dump, mix, bake, and forget it” recipes that save busy weeknights without sacrificing flavor.

I first tried this version when my mom handed me her “lazy night” recipe card years ago, and I’ve been making it ever since. It’s perfect for when you want that nostalgic, home-cooked taste without standing over the stove for hours. Whether it’s a Sunday dinner, a meal prep staple, or a comforting dish to bring to a friend, this meatloaf always delivers.

🥩 Ingredients

Simple, pantry-friendly ingredients you probably already have on hand!

1 box Stove Top Stuffing (any flavor) – Use savory herb or chicken flavor for classic taste, or cornbread stuffing for a Southern twist.
1 pound ground beef – 80/20 blend gives the best juicy texture, but lean beef also works if you prefer.
2 large eggs – Help bind the meatloaf and keep it moist.
½ cup ketchup – Adds sweetness and tang; you can also mix with BBQ sauce for a smoky flavor.

💡 Optional topping: Brush extra ketchup (or BBQ sauce) over the top before baking for that shiny, flavorful glaze!

🍽️ Step-by-Step Instructions

Step 1 – Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.

Step 2 – Mix the Ingredients

In a large mixing bowl, combine the ground beef, dry Stove Top stuffing mix, eggs, and ketchup.
Use your hands or a sturdy spatula to mix until everything is just combined. Don’t overmix — that can make your meatloaf dense instead of tender.

Step 3 – Form the Loaf

Transfer the mixture into your prepared pan and shape it evenly. Press gently so it’s compact but not packed too tightly.

Step 4 – Add the Glaze (Optional)

If you love that glossy top, spread a thin layer of ketchup (or BBQ sauce) over the surface before baking.

Step 5 – Bake to Perfection

Bake uncovered for 45–55 minutes, or until the internal temperature reaches 160°F (71°C).
Let it rest for 5–10 minutes before slicing — this helps it hold together beautifully.

🍛 Serving Suggestions

Serve with creamy mashed potatoes and green beans for a true comfort-food dinner.
Slice it thick for meatloaf sandwiches with mayo, lettuce, and pickles on toasted bread.
Pair with mac and cheese, roasted vegetables, or even buttered corn for easy sides.
Add a drizzle of brown gravy or BBQ sauce for extra flavor.

🔄 Variations & Substitutions

Use Ground Turkey or Chicken: A lighter version that’s still flavorful.
BBQ Meatloaf: Swap ketchup for BBQ sauce and sprinkle in smoked paprika.
Cheesy Twist: Mix in 1 cup of shredded cheddar or mozzarella.
Sweet Heat: Add a tablespoon of brown sugar and a dash of hot sauce.
Low-Carb Version: Replace stuffing with crushed pork rinds or almond flour.
Veggie Boost: Finely grate carrots or zucchini and mix them in for extra moisture.

❓ Frequently Asked Questions (FAQs)

Can I make this meatloaf ahead of time?
Yes! Mix everything, cover, and refrigerate up to 24 hours before baking.
Can I freeze it?
Absolutely. Wrap tightly and freeze for up to 3 months. Thaw overnight before baking.
Do I need to cook the stuffing first?
Nope — it goes in dry and soaks up moisture as it bakes.
Can I double the recipe?
Yes, just bake it in two pans or one larger pan and add extra time.
What’s the best way to reheat leftovers?
Reheat slices in the oven at 300°F for 10–15 minutes or microwave for 1–2 minutes.
Can I use ground pork or sausage instead of beef?
Yes, a 50/50 mix of beef and pork adds great flavor.
Why is my meatloaf dry?
Overmixing or overbaking can dry it out — use a thermometer and stop at 160°F.
Can I make it gluten-free?
Use gluten-free stuffing or substitute crushed gluten-free crackers.
Can I add onions or peppers?
Sure! Finely chopped onions, bell peppers, or garlic work perfectly.
Can I use oatmeal instead of stuffing?
Yes — use ¾ cup quick oats and increase the seasoning.
Can I make this in a slow cooker?
Yes, shape into a loaf and cook on low for 6 hours.
Should I cover it while baking?
No need — leave it uncovered for that classic crusty top.
Can I use ketchup substitutes?
Try tomato paste mixed with brown sugar or BBQ sauce.
How long does it last in the fridge?
3–4 days in an airtight container.
What’s the best stuffing flavor?
Savory Herb and Chicken are top choices, but Cornbread adds sweetness.
Can I add cheese inside?
Definitely — add shredded cheese in the center for a molten surprise.
What side dishes go best with it?
Mashed potatoes, green beans, or coleslaw are perfect.
Is this good for meal prep?
Yes, it reheats well and keeps its shape.
Can I bake it without a loaf pan?
Yes — shape it on a baking sheet for a crispier edge.
Can I make mini meatloaves?
Use a muffin tin! Bake for 25–30 minutes.