5 Ingredient Meatloaf

It is a known fact that everyone needs a quick, go-to, ready-in-a-jiffy meal for those crazy days. Whether you’re a soccer mom, working all day, or you just don’t know why you can’t seem to get a delicious dinner on the table, this 5 Ingredient Meatloaf is just the thing you need.

Not only is this meal quick, but it’s one you can always have in your pantry, ready to mix up.  I always seem to have ground turkey, onion soup mix, and a box of stuffing on hand.

How to Make 5 Ingredient Meatloaf:

This meatloaf only takes about 5 minutes to throw together then all you have to do is cook it. Start by mixing the stuffing and water in a large bowl and letting it sit for 2 minutes.

After the 2 minutes, mix the rest of the ingredients in.  I’ve found that the best way to incorporate everything is to mix it with my hands!

Put it into a greased 9×9 dish and pat it down. Bake at 350 degrees for 60-65 minutes or until cooked through.

Let it cool for 5 minutes and then dish it up with your family’s favorite sides.

My favorite way to make this meal is to prep it earlier in the day. Then, I cover it and put it in the fridge until I am ready to bake it.

Later on, while the kids do homework or I bathe the little ones, dinner is cooking.  I feel like a rockstar mom when I can pull meatloaf out, hot, fresh, and delicious.


If you have a large family or you want leftovers for easy lunches during the week, simply double the recipe.  Put it in a 9×13 pan.  You may need to cook a little longer, just keep an eye on it and make sure you cook it thoroughly.

What to put on your Meatloaf:

If you’re looking for something to top your meatloaf with, gravy is definitely the traditional route.  However, my kids love when I mix a little brown sugar into some ketchup and spread it on top of hot meatloaf.

How do you like to top your meatloaf?

Sides to go with Meatloaf:

  • Mashed potatoes – Try our Make Ahead Mashed Potatoes for a quick and easy side.
  • Rolls – If you’re looking for a quick option, it never hurts to grab a bag from the bakery on your way home.
  • Steamed carrots – Baby carrots steam really quick. Or, if your family doesn’t like them steamed, serve them raw with a side of ranch.
  • Salad – Any salad will do. 

Watch how to make Instant Pot Mashed Potatoes

If you need a quick side to go with this quick and easy 5 Ingredient Meatloaf, CREAMY Instant Pot Mashed Potatoes are the way to go. Today on our Youtube Channel, we are showing you how to make CREAMY Instant Pot Mashed Potatoes!

Each recipe on our channel and blog is tried and true, so you know they will be tasty.

We take you through each recipe, step by step, and show you exactly how to make it. Watch how to make these simple and delicious recipes, here.

Serves: 6

5 Ingredient Meatloaf

5 minPrep Time

50 minCook Time

55 minTotal Time

Save RecipeSave Recipe


  • 1 (6 ounce) box Stove Top Stuffing
  • 1 cup hot water
  • 1 pound lean ground turkey (or ground beef)
  • 1 (2 ounce) package Lipton Onion Soup Mix
  • 2 eggs
  • 1 (12 ounce) bottle turkey gravy (or beef gravy) - optional topping


  1. Heat oven to 350 degrees.
  2. In a large bowl mix together the water and stuffing and let it sit for 2 minutes.
  3. Then add in the ground turkey, onion soup mix, and eggs. Mix together well.
  4. Put it into a greased 9 x 9 inch glass pan and pat it down.
  5. Bake for 60 to 65 minutes or until cooked through. Let stand 5 minutes.
  6. Top with gravy if desired.


Main Course
dairy free
soy free
seafood free
treenut free
sesame free
mustard free



1138 cal


44 g


75 g


115 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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Comment on this Recipe

11 Responses to “5 Ingredient Meatloaf”

  1. I just need to have you clarify the cook time. The top of the recipe card states that the cook time if 50 minutes. Lower in the instructions part, it states to cook it for 60-65 minutes. Fifteen minutes in a recipe can make a big difference. Sorry for the confusion.
  2. John T. M. Herres
    This does sound tasty. I would nix the soup pack, since the stuffing would already have onions. They and I don't get along too well. I am wondering, though; can this be mixed and set aside for several hours before cooking? (Probably not because of the stuffing, but it doesn't hurt asking.) Thanks for publishing this recipe! -- John P.S. I'll give it a try and rate it later.

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