Half Baked
Executive Chef
- Joined
- Jul 16, 2006
- Messages
- 2,927
Mr HB's sister sent his mother's recipe for Stovetop Suffing Meatloaf so he wanted me to make it, of course. It was a beautiful light meatloaf but I can't stand the taste of the chemicals in the stovetop stuffing.
I'm thinking I could cube and dry out 6oz of french bread, crush it with a rolling pin and add 1 c chicken broth instead of water. Adding some poultry seasoning would finish the business, I believe.
I would have never thought of putting chicken flavoring into meatloaf but it was really good. Hmmm, maybe it would be even better with beef broth and seasonings. But I guess then I'd be back to plain ol' meatloaf.
Stovetop Meatloaf
2 lb. lean ground beef
1 pkg. (6 oz.)Stovetop Stuffing Mix for Chicken
1 cup water
2 eggs, beaten
A few good dashes Worchestershire sauce
(I added a medium onion, chopped)
Preheat oven to 375°F. Mix all ingredients.
Shape meat mixture into a loaf and put it in a 13x9 pan. (I used my meatloaf pan. I prefer the grease dripping off it)
Bake 1 hour or until cooked through.
I'm thinking I could cube and dry out 6oz of french bread, crush it with a rolling pin and add 1 c chicken broth instead of water. Adding some poultry seasoning would finish the business, I believe.
I would have never thought of putting chicken flavoring into meatloaf but it was really good. Hmmm, maybe it would be even better with beef broth and seasonings. But I guess then I'd be back to plain ol' meatloaf.
Stovetop Meatloaf
2 lb. lean ground beef
1 pkg. (6 oz.)Stovetop Stuffing Mix for Chicken
1 cup water
2 eggs, beaten
A few good dashes Worchestershire sauce
(I added a medium onion, chopped)
Preheat oven to 375°F. Mix all ingredients.
Shape meat mixture into a loaf and put it in a 13x9 pan. (I used my meatloaf pan. I prefer the grease dripping off it)
Bake 1 hour or until cooked through.
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