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“This is an excellent meatloaf. I've even had a few children who hate meatloaf say that they like this recipe. I feel that the thin layers of the meat mixture with thin layers of stuffing are what make the meatloaf. My favorite spaghetti sauce is Bertolli, but feel free to use your favorite brand. I personally don't like sauces on top of meatloaf, but if that is your preference, feel free to add one. Enjoy!”
1hr 30mins

Ingredients Nutrition


  1. In a medium saucepan, bring 1 1/2 cups water and 1/4 cup margarine to a boil. Stir in the contents of the stuffing mix. Remove from heat and let stand 5 minutes.
  2. Preheat oven to 350 degrees.
  3. Chop the onion into very small pieces and put in a large bowl. Combine the remaining ingredients, beating the egg before adding it to the meat mixture.
  4. Stir the meat mixture about 5 minutes. This will give the meat a lighter texture and help it to stay together when rolling it.
  5. Line a cookie sheet with aluminum foil.
  6. Spread the meat mixture in a thin layer (about 1/2 inch thick) on top of the foil at least a 1 inch border on all of the edges of the foil.
  7. Stir the stuffing with a fork.
  8. Spread the cooked stuffing on top of the meat leaving approximately 1/4 inch border on each of the long sides of the meat and about 2 inches on one of the short edges of the meat.
  9. Place the cookie sheet in front of you so that the short edge without the 2 inch border is directly in front of you.
  10. To begin rolling the meatloaf, carefully lift and roll the meat as you would a cake roll, using the aluminum foil to support it, carefully peeling away the aluminum foil and patching any cracks that appear in the meat mixture as you roll the loaf.
  11. Bake oven 1 hour.

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