Stove Top Stuffing Meat Loaf

Wendell made this meatloaf the other night and it was super, super good.  He found the recipe in Wednesday's Star Advertiser.  I always love it when I can find the recipe online to cut and paste.

The photo below is actually the leftover meatloaf right out of the 'fridge the day after it was made (he made two).

EASY MEATLOAF
Courtesy Leigh Ito

1/2 package Stove Top stuffing, cooked and cooled (substitute with 1 slice bread, broken into pieces)
1-1/2 pounds ground beef
1 package Lipton onion soup mix
1 medium onion, finely chopped
1 medium carrot, grated
2 to 3 tablespoons finely chopped parsley
1 large egg
3 tablespoons ketchup, plus more to top loaf if desired
2 teaspoons Worcestershire sauce
1/2 teaspoon Tabasco
Pepper, to taste
Vegetable oil to grease pan
1/3 cup chopped chives (optional)

Preheat oven to 350 degrees. Combine half to all of stuffing with remaining ingredients (for firmer meatloaf, use half of stuffing; for softer, use all). Combine well but do not overmix. Reserve any remaining stuffing to eat with meatloaf.

Place in greased loaf pan. If you like, spread thin layer of ketchup over top of loaf. Bake 1 hour, then turn off heat and let meatloaf sit in oven 5 to 10 minutes. Take out of oven and cool before slicing. Serves 3 to 4.