Food Recipes Stuffing Meatloaf With Marmalade Glaze and Arugula Salad 3.8 (20) 1 Review This clever recipe is a great way to use up post-Thanksgiving leftovers. By Kate Merker Kate Merker Kate Merker is the chief food director at Hearst Magazines. She has over two decades of experience producing food content for print and digital publications, including Real Simple. Highlights: * At Real Simple, Kate worked her way up from editorial assistant to senior food editor * Served as food and nutrition director at Woman's Day for seven years * Joined Hearst Magazines as chief food director (2017) Real Simple's Editorial Guidelines Updated on November 20, 2022 Print Share Share Tweet Pin Email Photo: Miha Matei Hands On Time: 10 mins Total Time: 1 hrs Yield: 6 serves Jump to Nutrition Facts Jump to recipe Why serve stuffing on the side when you can incorporate it right into the dish? And this simple meatloaf recipe will turn out equally delicious whether you make Stovetop stuffing or use leftover stuffing from Thanksgiving. It also pairs nicely with a peppery arugula salad dressed with oil and vinegar—and a medium-bodied red wine like Cabernet. Preparation is pretty straightforward. Traditional meatloaf usually calls for breadcrumbs to help bind the meat together with the egg. In this case, you'll get added texture and flavor from the stuffing (especially if it includes extras like sausage and herbs). To avoid dry meatloaf, don't skimp on the simple two-ingredient marmalade glaze, and make sure you let the meat rest before slicing. Ingredients 1 1/2 pounds ground beef (preferably chuck) 2 cups cooked stuffing, roughly chopped 1 large egg, beaten kosher salt and black pepper ¼ cup orange marmalade ¼ cup whole-grain mustard 10 ounces baby arugula (about 6 cups) 2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar Directions Heat oven to 400° F. In a large bowl, combine the beef, stuffing, egg, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Transfer the mixture to a rimmed baking sheet and form it into a 9-inch loaf (about 2 1/2 inches thick). Bake for 30 minutes. In a small bowl, combine the marmalade and mustard. Spread on the meat loaf and continue to bake until cooked through, 15 to 20 minutes. Let rest for 10 minutes before slicing. Divide the arugula among plates. Drizzle with the oil and vinegar. Serve with the meat loaf. Print Nutrition Facts (per serving) 409 Calories 23g Fat 27g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 409 % Daily Value * Total Fat 23g 29% Cholesterol 105mg 35% Sodium 816mg 35% Total Carbohydrate 27g 10% Total Sugars 12g Protein 25g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.