After years of making meatloaf the old-fashion way (bread crumbs, ketchup, onions, eggs, and a number of other things), I love the simplicity of this recipe. I’ve been making it once a weeks for several months now, and everyone loves it … What I really love is it’s consistent great taste every time it goes on the table, even if I’m not home to make it. I never have found beef flavored stuffing mix, so I use Stove-Top Pork flavored (I don’t bother crushing it, I just dump it in with the eggs and soup and stir it a minute or so). Since I have a tendency to forget to set the timer on the oven, I use a temperature gauge with an alarm on it, so there is no guess work as to whether it is done or not … Comes out perfect every time.Makes great meatballs for spaghetti or Swedish meatballs, etc. Roll them up and toss them in the oven for 15 minutes or so and you are good to go.

I used Savory Herb stuffing mix instead of beef. Turned out pretty good but this will not be replacing my favorite meatloaf recipe. It is an excellent go to recipe if you don’t have a lot of time to spend on preparation.

Very easy to make and tasted great! I was not able to find beef-flavored stuffing, so I went with sage and it turned out excellent! Looking forward to having this one again.

I love this recipe. My husband is the meatloaf lover of the house and I am the meatloaf hater. But I can learn to love meatloaf if it is moist and flavorful like this one. I have made this several times and each time I either used savory herbs or traditional sage.

My family loves this! My husband request this often. It makes great sandwiches the next day. Even the “meatloaf haters” in our house love this!

I made this the other night for dinner and my whole family loved it!!! I used pork stovetop stuffing and it was so good. Im putting it on my list of dinners to cook.


For the onions:
1 Tablespoon olive oil
3 onions, halved and thinly sliced
½ Tablespoon fresh thyme or ½ teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon pepper
¼ cup beef broth
¼ cup red wine

For the meatloaf:
2 lbs lean ground beef
½ cup bread crumbs (gluten free if needed)
2 Tablespoons minced fresh parsley
1 teaspoon pepper
1 teaspoon kosher salt
2 eggs, lightly beaten
8 oz mozzarella cheese, shredded, divided
Fresh chopped parsley for garnish, optional

For the sauce:
2½ cups beef broth
½ cup red wine
3 Tablespoons cornstarch
salt & pepper, to taste


For the onions:
Heat oil in a skillet over medium, add onions, salt & pepper, cook 15-20 minutes, stirring frequently or until caramelized.
Add thyme, sauté for minute or two, then add the wine and beef broth.
Reduce until very little liquid remains.
Set aside.

For the meatloaf:
Preheat oven to 350°F.
In a bowl, combine ground beef, bread crumbs or oats, parsley, pepper, salt, and eggs. Gently combine with your hands until blended, but try not to overwork the meat.
On a piece of plastic wrap or wax paper, press the meat mixture into a 10×12-inch rectangle.
Set aside ½ cup shredded mozzarella cheese and ½ cup og the caramelized onions. Sprinkle the remaining 1½ cups cheese and the caramelized onions evenly over ground beef. Roll up like a jelly roll, starting from the short end, lifting the wax paper or plastic wrap as you roll. Seal the end completely, and place seam-side down into a 9×13-inch baking pan.
Sauce – whisk together, bring to boil, simmer till thickened.
Place pan in the oven and bake for 45 minutes. While the meatloaf is baking, prepare the sauce (see below).
Remove pan from oven, pour the sauce over the meatloaf, and sprinkle with the reserved onions nd cheese.
Return meatloaf to oven 15-20 minutes, or until no pink remains. Place under the broiler for 2-3 minutes, or until the cheese is browned and bubbly …

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