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Turkey Stuffing Meatloaf

A comforting twist on a classic dish, combining rich turkey flavors with the nostalgic essence of stuffing, perfect for family gatherings or cozy dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 325
Ingredients Method Notes

Ingredients
  

Meatloaf Base
  • 4 cups dry stuffing mix, divided Use Pepperidge Farms Herb Seasoned Classic Stuffing Mix for best results.
  • 1 quart turkey stock, divided Boxed stock works fine, but homemade is always better.
  • 6 tablespoons butter For sautéing the vegetables.
  • 1 ½ cups onion, diced Adds sweetness and depth.
  • 1 cup celery, diced Provides crunch and refreshing balance.
  • 2 teaspoons minced garlic Adds a fragrant punch.
  • 1 tablespoon Bell’s Seasoning A classic herbal blend.
  • 4 whole eggs, beaten Acts as a binder.
  • 2 pounds ground turkey Use 85% lean for flavor without excess fat.
  • 1 ½ teaspoons kosher salt To taste.
  • ½ teaspoon freshly ground black pepper Adds warmth.
  • ½ quart remaining stock Ensures moisture.
Gravy
  • 3 ½ tablespoons butter For the roux.
  • 5 tablespoons all-purpose flour For thickening the gravy.
  • ½ teaspoon browning and seasoning sauce Such as Kitchen Bouquet.
For Serving
  • Cranberry sauce For a delightful tart contrast.

Method
 

Preparation
  1. Preheat your oven to 375°F.
  2. In a large bowl, combine 3 cups of stuffing mix with 2 cups of turkey stock. Allow it to soak for a few minutes.
  3. In a medium sauté pan over medium heat, melt 6 tablespoons of butter. Add onion, celery, garlic, and Bell’s Seasoning. Cook until softened, then let cool.
  4. Take the remaining 1 cup of stuffing mix and pulse it in a food processor until it forms crumbs.
  5. Combine the soaked stuffing mix with beaten eggs, ground turkey, kosher salt, and black pepper. Mix gently.
  6. Fold in the cooled vegetable mixture and reserved stuffing crumbs.
  7. For a taste test, sauté a small piece of the meatloaf mixture in melted butter and adjust seasonings if necessary.
Baking
  1. Line a medium sheet tray with parchment paper and spray with pan spray. Shape the meatloaf mixture into a log shape.
  2. Bake for 55-60 minutes, or until the internal temperature reaches 155°F.
  3. Let the meatloaf rest for 15 minutes before slicing.
Making the Gravy
  1. Heat the remaining 2 cups of turkey stock in a medium saucepan.
  2. In a small skillet, melt 3 ½ tablespoons butter. Add flour and stir for 2-3 minutes to eliminate raw flour smell.
  3. Gradually whisk the flour mixture into the hot stock until desired consistency is reached.
  4. Stir in ½ teaspoon Kitchen Bouquet and adjust seasoning as necessary.
Serving
  1. Slice the meatloaf and ladle hot gravy over the top. Serve with cranberry sauce on the side.

Notes

For an added depth of flavor, consider adding fresh herbs like thyme or parsley. Avoid overworking the turkey mixture for a tender meatloaf.