3 Ingredient Meatloaf | So Quick and Easy

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This 3 Ingredient Stove Top Stuffing Meatloaf is the perfect weeknight solution to a quick and easy supper on the table.

With 3 easy ingredients like ground beef, boxed stuffing mix, eggs and (optionally), your favorite barbeque sauce, (or ketchup!), this savory and delicious meatloaf recipe can be in the oven in less than five minutes.

If you have ground turkey on hand, here is another version of 4 Ingredient Stovetop Stuffing Turkey Meatloaf to try as well.

Highlights of this Recipe for Stovetop Stuffing Meatloaf

• It’s savory and super flavorful.
• Incredibly easy to make and the stuffing mix helps skip a lot of steps.
• It’s hearty, filling, and inexpensive to make.
• It can be made up and in the oven in less than 5 minutes, no joke!

This is the basic way I make this meatloaf and it’s delicious just as it is. I know some people don’t care for a topping, but if you do, you can choose to add a zesty barbeque sauce, ketchup, chili sauce, or even sriracha as a topping, but it’s completely optional.

Ingredients and Substitutions

Ground beef – I prefer to use regular or lean ground beef for this recipe. Anything leaner may result in a dry meatloaf.
Eggs – You need the eggs in this recipe to help bind everything together.
Stovetop Stuffing – I’m using the cornbread version, but you can use any specific type you prefer (for turkey, chicken, pork, etc).
Barbeque Sauce (optional) – Use your favorite kind! I used Kraft’s Chicken and Rib this time, but in the past, I’ve used Sweet Baby Ray’s as well.

Pantry Ingredients

Salt and pepper: Use these as desired.

Eazy Tip: Common seasonings and oil don’t factor into the ingredient count because most people have those pantry items in their kitchen.

Making This Meatloaf with Three Ingredients Recipes

Honestly, it couldn’t be easier.

PREP STEP: Preheat the oven to 375 degrees F (190 C).

STEP 1: In a large bowl, combine the ground beef, dry stuffing mix, and a small amount of the barbeque sauce or if you’re opting for now sauce, use water instead. Mix until it’s well combined.

STEP 2: Grease or spray a loaf pan. Transfer the mixture to the loaf pan and even it out on top.

STEP 3: Bake in the oven until the meatloaf reaches 165 degrees F (74C).
If you’re opting to use a topping, spread the remaining amount of barbeque sauce (or other saucy toppings you’re using) over the top of the loaf. Turn the oven to broil and broil the meatloaf for 2-3 minutes or until the sauce caramelizes a little and starts to bubble.

STEP 4: Remove from the oven and let rest for 5 minutes. The meatloaf should have an internal temperature of 165 – 170 (carry-over heat). Slice and serve with your choice of sides and extra sauce for dipping if you prefer.

But check below at the printable recipe card for all the specific directions to make it perfect.

AN EAZY TIP: It’s a good idea to spray the loaf tin with no-stick spray just so the meatloaf doesn’t stick. If you don’t have spray, use butter. No butter? Use parchment paper to line the loaf tin with. DO NOT use wax paper.

How to Level Up This Stuffing Meatloaf

• Try adding some extra aromatics and flavor enhancers to the loaf. Things like garlic, celery, onions, even small diced carrots would be delicious. It will increase the nutrient list, stretch the loaf a tiny bit and add even extra flavor. Just be sure to saute these ingredients in a pan before adding them to the loaf to give them a head start on cooking.
• Want a bit of a kick? Add some dried chili flakes or your favorite hot sauce to the meat mixture or the topping!
• Add some fresh herbs to lend that freshness factor. Adding herbs like parsley, oregano or thyme works wonders.

About the Stovetop Stuffing

Stovetop Stuffing is a boxed dressing mix typically used to stuff chickens and turkeys. Over the years they’ve developed different flavors for turkey, chicken, pork, etc.
Today, I used the kind that’s for chicken, I find that the ingredients vary very little from one flavor to the next. The chicken and turkey varieties have sage, but I’ve used both for this meatloaf and it’s not really changed the flavor. I”ve made 4 Ingredient BBQ Baked Meatballs with stovetop and they turned out so well, I now make them often for my Mom who doesn’t cook much anymore and she loves them.

Also, no worries if it’s not the “stovetop” brand. As long as the amounts in the box are around the standard four ounces, you’re good to go.

If you want to make this meatloaf recipe and make your own stuffing, Cooking Classy has a stuffing recipe that will work. I would probably cut back our recipe to one egg if you use her recipe.

Storing and Using Leftovers

IF you have leftovers (it rarely happens over here..lol), just keep them in a tight-fitting, lidded container in the fridge. The meatloaf will last up to 5 days. Reheat in the microwave, toaster oven, or air fryer if you have one. (The air fryer would be an awesome way to reheat it!)

Freezing the leftovers is a great idea as well. Again, use a freezer-safe, tight-fitting container. Freeze for up to 3 months, then let the meatloaf thaw in the fridge overnight. You could also use a microwave to thaw as well.

To use any leftovers, one of my favorite ways to use them in a sandwich.

Meatloaf Sandwich: break up a slice of the meatloaf and put it between two pieces of buttered bread with mayo, salt, and pepper. I’ve eaten them cold but you can also heat it the meatloaf and toast the bread. It’s so delicious!

Meatloaf Stuffed Peppers: Take the leftover meatloaf, crumble it up, and mix it with some cooked rice, diced tomatoes, and shredded cheese. Stuff the mixture into bell peppers, top with a little more cheese, and bake until the peppers are tender and the cheese is melted.

How Do I Know When My Meatloaf is Ready?

Visually, it should be browned and slightly caramelized on top. You should see bubbling on the perimeters of the meatloaf inside the loaf pan.

Using a digital thermometer is the very best way to be sure the center of the meatloaf has come to the right temperature of 165F.

Because we are using ground beef, there’s a higher chance that bacteria can be present. The process of grinding beef creates more surface area for potential bacteria to hang out and multiply, versus a steak let’s say, that only has two main surfaces (top and bottom). So it’s very important to reach that internal temperature of 165F (74C) to kill any potentially harmful bacteria.

If you’d like more minimal ingredient (but super delicious) recipes, check out my 3 Ingredient 15 Bean Soup with Sausage, or my tasty 4 Ingredient Orange Chicken recipes that are perfect for busy times!

Thanks for checking out the recipes here at EazyGrub! If you’ve tried this recipe already, please leave a comment and a star rating below! Have an awesome day!