By Alana Livingston
Cover photo courtesy of Alana Livingston
Thanksgiving leftovers! We all have them and you can only eat them for so long. Enjoy one of my favorite repurposed leftover stuffing recipes that comes together super quick and is perfectly hearty after a beautiful fall adventure.
Ingredients: 2lbs. ground beef (or ground meat of your choice) // 1 ½ cups of leftover stuffing // 1-2 eggs
Direction: Preheat oven to 350 degrees. Line baking sheet with parchment paper. Mix meat, stuffing and 1-2 eggs. (If your stuffing is on the drier side, you will need two eggs, but start with one.) There is generally no need to add seasoning due to the stuffing having already been seasoned. The more flavorful the stuffing, the more flavorful your meatloaf. Place mixture onto the parchment and shape into a loaf. Bake 45-60 minutes until meat thermometer reads 160F/80C.
If you want to add a glaze or topping, add it to the top in the last few minutes of cook time. An easy glaze is equal parts ketchup and brown sugar. Or, try a favorite condiment or jelly. Spicy fruit preserves are delicious, or your favorite BBQ sauce (as featured in picture, wrapped in bacon, because why not?).
This recipe works well with any leftover stuffing, but I strongly recommend the Artichoke Parmesan Sourdough recipe from Sunset Magazine for the best stuffing, therefore best leftover stuffing meatloaf, you’ll ever have. You’re welcome!
