Teresa G


This recipe was inspired by a recipe I saw on Pinterest. I did quite a bit of tweeking to the steps, and I added my own touches to enhance the flavor. I think it turned out great! My husband loved it, and said I could make it again (that's a 5 star rating from him, lol!) And it looks so pretty with mashed potatoes in the middle, drizzled with gravy! It's good, old-fashioned comfort food. Delish!


☆☆☆☆☆ 0 votes

30 Min
45 Min


  • 1/3 c
    chopped sweet onion
  • 1 c
  • 1 box
    chicken or pork flavor stove top stuffing
  • 2 pkg
    brown gravy mix (one for mixing into the meat and one for gravy)
  • 1 1/2 lb
    ground beef chuck
  • 1/8 tsp
    ground black pepper
  • 1/8 tsp
    salt (optional)
  • 2 large
    eggs, beaten
  • additional
    water (as called for to mix with 2nd package gravy mix)



  1. Gather ingredients.
  2. Preheat oven to 350 degrees F. Grease a bundt pan with nonstick spray; set aside.
  3. Small dice 1/2 of a medium-small onion (1/3 cup.)
  4. Place diced onions in a medium size microwave safe bowl (pyrex.) Add 1 cup water. Cover with wax paper; microwave on high for 3 minutes, or until beginning to boil.
  5. Add stuffing mix to hot water; stir well to moisten all; cover with waxpaper; set aside for at least 5 minutes.
  6. In a large bowl, mix together well, ground beef, pepper, salt (optional) and beaten eggs (I wear food-safe plastic gloves and use my hands.)
  7. Sprinkle 1 package of brown gravy mix over meat mixture; incorporate thoroughly.
  8. After stuffing has rested for 5 minutes, add stuffing to the ground beef mixture; mix well to thoroughly incorporate.
  9. Firmly and evenly press ground beef mixture into prepared bundt pan.
  10. Bake at 350 degrees F for 45-55 minutes (until internal temperature reaches at least 165 degrees F.)
  11. *NOTE: If making MASHED POTATOES , do so while meatloaf is baking.
  12. Remove from oven; let rest 5-10 minutes; invert onto serving plate.
  13. Prepare gravy according to package directions.
  14. Serve with mashed potatoes and brown gravy in the center of the meatloaf, if desired.
  15. Cover and refrigerate leftovers.

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