What flavor of Stove Top Stuffing should I use?

I used Savory Herb. Since I was using ground beef, I opted for a stuffing mix that I thought would enhance and bring out the beefiness. That being said, all the stuffing mixes have herbs and dehydrated veggie powders for seasoning. I have even heard some people mention that they enjoy the cornbread stuffing mix in this recipe.You won't go wrong if you use the one your family loves most.

Is this make ahead meatloaf?

Yes. You can prepare this meatloaf mixture up to 24 hours ahead of time and store it in the fridge. Or you can prepare the mixture and freeze it up to 4 months. Just be sure the mixture is completely thawed before baking it. Then allow it to set out for 30 minutes to an hour to come to room temperature before starting the slow cooker or putting it into the oven.

Can I bake this Stove Top stuffing meatloaf in the oven instead of a slow cooker?

Absolutely! Free-form your meatloaf into a loaf shape and place it on a foil-lined baking sheet. Scatter the sweet potato chunks around the outer edges of the meatloaf. Bake in a 350° preheated oven for 50 to 60 minutes until a thermometer inserted into the center reads 155°. Add the topping during the last two to three minutes of cooking and turn the oven to broil to caramelize it on the meatloaf. Remove from the oven and place the meatloaf on a cutting board to rest for ten minutes. Slice and serve.

Stove Top Stuffing Meatloaf: a Favorite Slow Cooker Meatloaf Recipe

Description

Slow Cooker Meatloaf is an easy delicious Stove Top stuffing meatloaf cooked with sweet potatoes. A simple, comforting one-pot dinner recipe that you can put together in minutes. Let the slow cooker do the heavy lifting. A favorite at family reunions, potlucks and for weeknight dinner.

Ingredients

Units Scale

2 lbs. ground beef (85/15)
1 (6 oz. ) box stuffing mix (Savory Herb is what I used.)
1 lg. red onion, minced (about 1 1/2 cups minced onion)
1 cup whole milk
2 eggs
2 Tablespoons tomato paste
2 teaspoons All Purpose Seasoning (I used my homemade, but use your favorite.)
optional: 1 teaspoon dried tarragon
2 lbs. raw sweet potatoes, scrubbed and cut into chunks

For Glaze (optional):

1/2 cup ketchup
1/4 cup honey
2 Tablespoons stone ground mustard

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Instructions

Line the slow cooker insert with heavy-duty foil. Cover the entire bottom and sides leaving enough overhang to firmly grasp each side and lift out the meatloaf when it is done.
Whisk together the milk, eggs, tomato paste and seasonings and set aside.
Scrub or peel the sweet potatoes and cut them into two-inch chunks if you decide you want to use them.
Add the ground beef, stuffing mix and minced onion to a large mixing bowl.
Pour the milk mixture into the mixing bowl.
Use your hands to mix the slow cooker meatloaf instead of a spoon or fork. You’ll be able to feel when everything is well distributed and know that your mixture is not becoming too tight. It is SO IMPORTANT not to overmix so the meatloaf doesn’t become dense, rubbery and dry.
Gently shape the meat mixture into a loaf without compressing it too tightly. You want it to hold its shape without being dense.
Place the shaped loaf into the foil-lined crockpot.
Add sweet potato chunks around the outside and over the top of the meatloaf. Lightly salt and pepper them, if desired.
Place the lid on the slow cooker and set on LOW. Cook for 4 to 5 hours on LOW until the internal temperature is 155°F.
Whisk together the glaze ingredients and set aside if you are making a glaze.
If glazing your meatloaf, turn on the broiler and then use the foil to remove the meatloaf from the slow cooker to a baking sheet. I allow the drippings to run off the foil and then make the transfer. I also leave the foil under the meatloaf. Brush the top and sides of the slow cooker meatloaf with your prepared glaze. Place the baking sheet under the broiler for two to 3 minutes until the glaze is bubbly and beginning to caramelize. It will only take a couple minutes so watch it closely. Use the foil sling to lift the meatloaf off the baking sheet and then allow the it to rest on a cutting board for ten to fifteen minutes
If not adding a glaze to your meatloaf, use the foil sling to lift it out of the crockpot and then allow the stuffing meatloaf to rest on a cutting board for ten to fifteen minutes.
Slice and serve.

Notes

See the original recipe post for extra tips and tricks as well as answers to frequently asked questions. https://glendaembree.com/stove-top-stuffing-meatloaf-slow-cooker-meatloaf.

Possible Recipe Variations

Use a different ground meat or mix two or more to get two pounds of meat with appropriate fat content. Try ground pork, chicken, turkey, or lamb in place of the ground beef. Combine two or more to get better moisture content and flavor.
Switch out the stuffing mix flavor for your own favorite.
Add different herbs or seasonings if you don’t have tarragon or all-purpose seasoning.
- My homemade beef bouillon powder would be excellent (probably about one Tablespoon) if no other seasoning with salt is being used.
- Herbs that pair well with beef: thyme, sage, rosemary, oregano, bay leaves.
Instead of tomato paste, use barbecue sauce or ketchup.
Use salt and black pepper if you won’t be using any seasoning blends that contain salt.

NUTRITION INFORMATION INCLUDES MEATLOAF, SWEET POTATOES and MEATLOAF GLAZE

Prep Time: 10 minutes
Cook Time: 5 hours
Category: Main Dish, Beef
Method: Slow Cooker
Cuisine: American