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Preheat the oven to 375°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
Add the stuffing mix to a large bowl. Stir in the beef broth and let it sit for 5 minutes.
Add the eggs and Worcestershire sauce, and stir to combine.
Add the beef and mix it well, but try not to overmix it so it doesn’t become tough. I like to use my hands for this.
Add the beef mixture to the baking dish and form it into an even oval shape. For even cooking, you want to make sure it is the same thickness all the way through.
Bake for 45-50 minutes until the internal temperature reaches 160°F. Allow to sit at room temperature and cool slightly while you make the gravy.
In a medium saucepan, melt the butter over medium heat.
Add the flour and whisk it in, cook for 1 minute. (If you like thicker gravy, add an extra tablespoon of flour.)
Stream in the beef broth slowly while whisking constantly to avoid lumps.
Stir in the Worcestershire sauce and pepper.
Bring to a simmer and simmer for 5 minutes until thickened slightly.
Place the meatloaf on your serving platter.
Brush the meatloaf all over with the gravy.
Slice and serve with more gravy over each portion.