No-Fuss Meat Loaf Recipe

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"Instant stuffing mix makes this nicely seasoned meat loaf simple enough for beginners to make," says Betty Braswell of Elgin, Pennsylvania. "I often combine the mixture in a resealable plastic bag instead of a bowl," she suggests. "Then I toss the bag for easy cleanup."
TOTAL TIME: Prep: 15 min. Bake: 1hour 35 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 1hour 35 min.
MAKES: 6-8 servings


  • 2 eggs
  • 1/2 cup water
  • 1 package (6 ounces) instant stuffing mix
  • 2 pounds ground beef
  • Ketchup

Nutritional Facts

4 ounce-weight: 324 calories, 16g fat (6g saturated fat), 128mg cholesterol, 457mg sodium, 15g carbohydrate (2g sugars, trace fiber), 27g protein


  1. In a large bowl, beat eggs and water. Stir in stuffing mix and contents of seasoning packet. Crumble beef over mixture and mix well.
  2. Press into an ungreased 9-in. x 5-in. loaf pan. Top with ketchup. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until no pink remains and a meat thermometer reads 160°. Yield: 6-8 servings.
Originally published as No-Fuss Meat Loaf in Quick Cooking November/December 1998, p8

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Sep. 3, 2012

"Very tasty and easy to make."

Reviewed Apr. 6, 2012

"Awesome recipe. Makes wonderful meatloaf and my family loves it!"

Reviewed Jul. 11, 2008

"I bake my stuffing in muffin tins. It bakes really fast, and helps us to portion so we don't "over-do""

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