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Stuffing Meatloaf

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.)

Stuffing Meatloaf


  • 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)


  • 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 9x13 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.