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Smoked Stove Top Stuffing Meatloaf

A composite image showing a slice and a whole smoked stove top stuffing meatloaf with a shiny glaze.
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Create a moist, savory meatloaf infused with classic stuffing flavors, cooked entirely on your stovetop using a Dutch oven or large skillet for a smoky finish.

Ingredients

Scale
  • 1.5 lbs ground beef (80/20 recommended)
  • 1 cup dry bread stuffing mix (unseasoned or lightly seasoned)
  • 1/2 cup milk
  • 1 large egg, lightly beaten
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon liquid smoke flavor
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • For Stovetop Smoking: 1/4 cup wood chips (hickory or applewood, soaked for 30 minutes) OR use extra liquid smoke if wood chips are not possible

Instructions

  1. In a large bowl, combine the ground beef, stuffing mix, milk, egg, onion, celery, Worcestershire sauce, sage, thyme, smoked paprika, liquid smoke, salt, and pepper. Mix gently with your hands until just combined; do not overmix.
  2. Form the mixture into a loaf shape, about 8 inches long and 4 inches wide. Set aside.
  3. Prepare your stovetop smoker setup. If using wood chips, drain them well. Place the wood chips (or a small, oven-safe metal container with 1 teaspoon of liquid smoke if skipping chips) in the bottom of a large, heavy-bottomed Dutch oven or deep skillet that has a tight-fitting lid.
  4. Place a metal rack or a trivet inside the Dutch oven, ensuring it sits above the wood chips/container.
  5. Heat the Dutch oven over medium-high heat until you see light smoke starting to rise from the wood chips (this takes about 5 to 8 minutes).
  6. Carefully place the meatloaf onto the rack inside the Dutch oven.
  7. Immediately cover the Dutch oven tightly with the lid. Reduce the heat to medium-low. You want a steady, low simmer of smoke.
  8. Cook for 45 to 55 minutes, or until an internal temperature of 160 degrees Fahrenheit registers in the center of the meatloaf. Do not lift the lid for the first 30 minutes to maintain the smoke environment.
  9. Once cooked, remove the meatloaf from the Dutch oven and let it rest on a cutting board for 10 minutes before slicing and serving.

Notes

  • If you do not have wood chips or a rack, you can skip the smoking step and simply cook the meatloaf in the Dutch oven over low heat, covered, for 40 minutes, adding 1 extra teaspoon of liquid smoke to the meat mixture.
  • For a glaze, mix 1/4 cup ketchup with 1 tablespoon brown sugar and spread over the loaf for the last 10 minutes of cooking, if desired.
  • This recipe works well with a mix of ground beef and ground pork for added moisture.

Nutrition

Find it online: https://cookingzenith.com/smoked-stove-top-stuffing-meatloaf/