Turkey and Stuffing Meatloaf : An Easy Twist on Tradition

Turkey and Stuffing Meatloaf is a creative and flavorful dish that combines the savory flavors of turkey and traditional stuffing in one comforting meal. If you’re a fan of meatloaf, this recipe will take your usual favorite to the next level. Whether you’re looking for a new way to prepare turkey or just love the taste of stuffing, this recipe will become a go-to in your kitchen. It’s simple, delicious, and guaranteed to please the entire family.

In this guide, we’ll walk you through the process of making the perfect Turkey and Stuffing Meatloaf—from the ingredients to the final step of adding a homemade gravy. With a few simple ingredients and easy-to-follow instructions, you can make a dish that tastes like the perfect mix of comfort food and holiday dinner.

Why You’ll Love Turkey and Stuffing Meatloaf

Turkey and stuffing are a classic combination often seen around Thanksgiving, but this recipe gives them a new twist by turning them into meatloaf. Here’s why you should give it a try:

• Comforting and Familiar: It has all the comforting flavors of traditional stuffing combined with tender turkey meat, making it a familiar, yet exciting dish.
• Easy to Make: This meatloaf recipe is straightforward and requires minimal prep. Plus, it’s baked in the oven, making cleanup a breeze.
• Versatile: You can make it ahead of time, and it pairs well with a variety of side dishes. Whether you’re serving it for dinner or lunch, it’s a crowd-pleaser.
• Great for Leftovers: Turkey and Stuffing Meatloaf makes great leftovers. You can turn it into a sandwich or serve it the next day with some roasted vegetables.

Now let’s dive into the details of how to prepare this dish.

Ingredients You’ll Need for Turkey and Stuffing Meatloaf

Here’s a breakdown of the ingredients that will bring your Turkey and Stuffing Meatloaf to life. You’ll find that these ingredients are simple, yet together they create a rich, hearty flavor.

For the Meatloaf:

• 4 cups of dry stuffing mix (we recommend Pepperidge Farm’s Herb Seasoned Classic Stuffing Mix)
• 1 quart of turkey stock (store-bought or homemade)
• 6 tablespoons of butter
• 1 ½ cups of diced onion
• 1 cup of diced celery
• 2 teaspoons of minced garlic
• 1 tablespoon of Bell’s Seasoning (a must-have for that classic stuffing flavor)
• 4 large eggs (beaten)
• 2 pounds of ground turkey (preferably 85% lean)
• 1 ½ teaspoons of kosher salt (adjust to taste based on the saltiness of your stock)
• ½ teaspoon of freshly ground black pepper

For the Gravy:

• ½ of the turkey stock (from above)
• 3 ½ tablespoons of butter
• 5 tablespoons of all-purpose flour
• ½ teaspoon of browning and seasoning sauce (such as Kitchen Bouquet)
• Cranberry sauce (for serving, optional but highly recommended)

How to Make Turkey and Stuffing Meatloaf

Making Turkey and Stuffing Meatloaf is simple and straightforward. Follow these steps for a deliciously moist meatloaf that will become a new family favorite.

Step 1: Prepare the Stuffing

1. In a large bowl, add 3 cups of the dry stuffing mix. Pour in 2 cups of turkey stock, and let the stuffing soak up the liquid for about 5-10 minutes. This will soften the breadcrumbs and help form the base of the meatloaf.
2. In a medium skillet, melt 6 tablespoons of butter over medium heat. Add diced onion, celery, and minced garlic. Sauté until the vegetables soften (about 5-7 minutes). Set aside to cool.

Step 2: Mix the Meatloaf

1. Once the stuffing has softened, add the ground turkey, eggs, salt, and pepper to the bowl. Gently mix everything together. You want to make sure the ingredients are combined, but you don’t want to overwork the mixture to prevent a tough meatloaf.
2. Stir in the sautéed onions, celery, and garlic mixture, along with the remaining cup of dry stuffing mix that has been processed into crumbs. Mix until fully combined.

Step 3: Shape and Bake the Meatloaf

1. Preheat your oven to 375°F (190°C).
2. Line a sheet tray with parchment paper and lightly spray with cooking spray. Transfer the meatloaf mixture onto the center of the tray and form it into a log shape.
3. Use wet hands to smooth and shape the meatloaf. The water will help prevent the meatloaf from sticking to your hands and ensure it keeps its shape.
4. Bake the meatloaf for about 55-60 minutes or until it reaches an internal temperature of 155°F (68°C) when checked with a meat thermometer. If you don’t have a thermometer, you can insert a fat toothpick into the meatloaf to stop the juices from leaking when you remove the probe.

Step 4: Prepare the Gravy

1. While the meatloaf is cooking, prepare the gravy. In a small saucepan, melt 3 ½ tablespoons of butter over medium heat.
2. Add the 5 tablespoons of flour and cook for 2-3 minutes until the raw flour smell disappears. Slowly add the turkey stock while whisking continuously to avoid lumps.
3. Continue to whisk until the gravy thickens to your desired consistency. Add ½ teaspoon of Kitchen Bouquet to deepen the flavor, and season with salt and pepper to taste.

Step 5: Rest and Serve

1. Once the meatloaf is cooked, remove it from the oven and tent it with foil. Let it rest for 15 minutes to allow the juices to redistribute.
2. Slice the meatloaf into thick slices and serve with the prepared gravy. A side of cranberry sauce adds a delicious sweet and tart contrast to the savory meatloaf.

Tips for Perfect Turkey and Stuffing Meatloaf

• Don’t Overmix the Meat: Overmixing the turkey meat can result in a dense and tough meatloaf. Mix it just enough to combine all the ingredients.
• Rest the Meatloaf: Allowing the meatloaf to rest after baking is crucial for locking in moisture and ensuring the best texture.
• Flavor Variations: You can easily add your favorite herbs like thyme, rosemary, or sage for an extra flavor boost. Adding a splash of apple cider vinegar or a squeeze of lemon can also enhance the flavor of the gravy.

How to Serve and Store Turkey and Stuffing Meatloaf

Turkey and Stuffing Meatloaf makes a hearty and comforting meal that’s perfect for both family dinners and gatherings. Here are some ways you can serve it and store leftovers.

Serving Suggestions:

• Side Dishes: This meatloaf pairs beautifully with mashed potatoes, roasted vegetables, or a fresh green salad. You can also serve it with some creamy mac and cheese or a side of garlic bread to make the meal even more indulgent.
• Gravy & Condiments: Don’t forget the gravy! It complements the meatloaf perfectly, adding flavor and richness. For an extra touch, serve cranberry sauce on the side to balance the savory flavors with a touch of sweetness.
• Leftover Sandwiches: Turkey and stuffing meatloaf makes excellent leftovers. Simply slice it and use the meatloaf to make sandwiches, or reheat it with gravy for another comforting meal.

Storing Leftovers:

• Refrigeration: After your meal, let the meatloaf cool completely before wrapping it in plastic wrap or storing it in an airtight container. It will keep for up to 3-4 days in the refrigerator.
• Freezing: To freeze, slice the meatloaf into individual portions and wrap each slice in plastic wrap and aluminum foil. Store in an airtight container or freezer bag for up to 3 months. To reheat, thaw overnight in the fridge and heat in the oven until warmed through.

Turkey and Stuffing Meatloaf Recipe Card

Ingredients:

For the Meatloaf:

• 4 cups dry stuffing mix (Pepperidge Farm Herb Seasoned Classic Stuffing Mix recommended)
• 1 quart turkey stock (store-bought or homemade)
• 6 tablespoons butter
• 1 ½ cups onion, diced
• 1 cup celery, diced
• 2 teaspoons minced garlic
• 1 tablespoon Bell’s Seasoning
• 4 large eggs, beaten
• 2 pounds ground turkey (85% lean preferred)
• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper

For the Gravy:

• ½ of the turkey stock (from above)
• 3 ½ tablespoons butter
• 5 tablespoons all-purpose flour
• ½ teaspoon browning and seasoning sauce (e.g., Kitchen Bouquet)
• Cranberry sauce (optional, for serving)

Instructions:

1. Prepare the Stuffing:
   • In a large bowl, combine 3 cups of dry stuffing mix and pour in 2 cups of turkey stock. Let the stuffing soak for 5-10 minutes to absorb the liquid.
2. Cook the Vegetables:
   • In a medium skillet, melt 6 tablespoons of butter over medium heat. Add diced onion, celery, and minced garlic. Sauté until the vegetables soften (about 5-7 minutes). Set aside to cool.
3. Combine the Meatloaf Ingredients:
   • In the same bowl with the soaked stuffing, add the ground turkey, eggs, salt, and pepper. Mix gently to combine, but avoid overmixing.
   • Add the cooled vegetables and the remaining 1 cup of dry stuffing mix that has been processed into crumbs. Stir everything together until well combined.
4. Shape the Meatloaf:
   • Line a sheet tray with parchment paper and lightly spray it with cooking spray. Transfer the meatloaf mixture onto the tray and form it into a log shape using wet hands. This will help prevent cracking.
5. Bake the Meatloaf:
   • Preheat your oven to 375°F (190°C). Bake the meatloaf for about 55-60 minutes or until it reaches an internal temperature of 155°F (68°C).
6. Prepare the Gravy:
   • In a medium saucepan, heat the remaining 2 cups of turkey stock over medium heat.
   • In a small sauté pan, melt 3 ½ tablespoons of butter, then whisk in 5 tablespoons of flour. Cook for 2-3 minutes until the raw flour smell disappears.
   • Slowly add the butter-flour mixture to the hot stock while whisking. Continue to whisk until the gravy thickens to your desired consistency.
   • Stir in ½ teaspoon of Kitchen Bouquet and adjust seasoning with salt and pepper.
7. Rest and Serve:
   • Once the meatloaf is cooked, remove it from the oven and tent with foil. Let it rest for 15 minutes to ensure the juices redistribute.
   • Slice the meatloaf and serve with the prepared gravy and cranberry sauce on the side.

Notes:

• You can prepare the meatloaf mixture and form it into a loaf up to 24 hours ahead. Simply cover it and refrigerate until ready to bake.
• For a lighter option, use ground chicken instead of turkey, but ensure to add a little more fat to keep the meatloaf moist.
• The gravy can be made ahead and stored in the refrigerator for up to 3 days.

Nutritional Facts (per serving):

• Calories: 400 kcal
• Carbohydrates: 20g
• Protein: 30g
• Fat: 25g
• Saturated Fat: 9g
• Cholesterol: 100mg
• Sodium: 800mg
• Potassium: 250mg
• Fiber: 2g
• Sugar: 5g
• Vitamin A: 180IU
• Vitamin C: 4mg
• Calcium: 50mg
• Iron: 3mg

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour 20 minutes

Method: Baking

Cuisine: American

Servings: 8

Calories: 400 kcal per serving

Yield: 8 slices