Stuffing Meatloaf – $5 Dinner Challenge

by Erin, The $5 Dinner Mom on February 27, 2012

In my clear out the pantry, cupboards and freezer efforts, I ran across a half used bag of herb seasoned stuffing. Must have been leftover from the holidays.

(Side note – I highly recommend spending 4-6 weeks each year, doing a “pretend like you are moving” clean out of your pantry and freezer. Highly. Recommend.)

Every so often this bag of half used stuffing would give me a gentle reminder that it needed to be used. Once it almost fell off the shelf, whcih would have been a terrible mess!  I’ve brushed past it a number of times and it kept saying…”I want you to eat me. Soon.”

Well, soon is now.

I decided to use it in place of bread crumbs in meatloaf. I had the perfect package of ground chuck, bought on Manager’s Special.

(Note: I ended up cooking this in 9×13 glass baking dish, because I ran out of time. It cooks faster in a flat baking dish (45 min)…you could certainly make this into 2 9×5 loaf pans…just up the time by 25-30 minutes to be sure it cooks all the way through.)

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Stuffing Meatloaf

Yield – 6 to 8 servings

Preparation Time – 15 minutes

Cooking Time – 45 to 50 minutes

Ingredients

  • 2 cups stuffing ($.75)
  • about 2 lbs. ground chuck ($3.55)
  • 2 eggs ($.20)
  • 1 Tbsp balsamic vinegar ($.05)
  • 1 tsp Italian seasoning ($.05)
  • 1 tsp salt
  • Couple dashes of pepper
  • Ketchup ($.10)
  • Bread/veggies ($1.50)

 

Directions

  • Preheat oven to 350.
  • In a large mixing bowl, crush the stuffing using potato masher. (You could grind in a food processor or blender. I didn’t because I didn’t want to dirty another dish.)
  • Add the ground beef, eggs, balsamic vinegar, Italian seasoning, salt and pepper. Combine well.
  • Press the meat mixture into a 9×13 glass baking dish.
  • Bake in the preheated oven for 45 -50 minutes, or until cooked through.
  • Serve Stuffing Meatloaf with bread and butter, and favorite veggie.

Cost $6.20 (with lots of meatloaf leftover!)

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{ 10 comments… read them below or add one }

Maureen February 27, 2012 at 6:29 pm

It must be Meatloaf Monday…I just posted a meatloaf recipe today. This looks like a great recipe!

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brandy February 27, 2012 at 6:37 pm

I have been using my extra stuffing (and mayo! And tuna!) in making tuna cakes. My 1 year old loves them!!!

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Liz@PocketChangeGourmet February 27, 2012 at 7:12 pm

Thanks for hosting Erin! I bet my house full of men would LOVE that meatloaf!
~Liz

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JustaFrugalFoodie February 27, 2012 at 9:51 pm

NICE! I just made Salisbury Steaks and used an open bag of stuffing in place of bread crumbs. It’s a great way to add lots of flavor!

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Heidi February 27, 2012 at 10:40 pm

I just submitted a recipe. Forbidden Rice Salad

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Brenda Williams February 27, 2012 at 11:10 pm

Love this recipe! Thanks for sharing.

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MKS February 27, 2012 at 11:22 pm

Ooooh, I had some Rosemary and seasalt specialty bread (that I got on discount) that just wasn’t that good. I stuck it in the freezer and forgot about it. Well just 2 days ago, I made it into crumbs! It might be perfect in a meatloaf. I’m sure going to try anyway. BTW, I have a great recipe that uses a couple of cups of this kind of bread crumbs. It’s like a chicken pot pie, but the crumbs instead of the crust. Mmm.

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DavetteB February 28, 2012 at 7:14 am

I love the idea of doing it in an oblong pan to save cooking time!

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MKS March 1, 2012 at 7:36 pm

Uh, oh. You never mention the ketchup in the instructions. I thought it was unlike my other meatloaves not to have a tomato product in the meat mixture, assuming the ketchup was to be put on top. Well, it’s set to cook, we’ll see how it turns out.

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Tanya Avera June 8, 2012 at 11:56 pm

this sounds great – but i can never find ground anything that cheap – the cheapest i’ve been able to get is $1.99/lb and that is the really high fat one…how do you do it?

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