Is it possible to enjoy all the flavors of Thanksgiving in a single, easy-to-make dish? Absolutely! Our Turkey Stuffing Meatloaf combines the savory goodness of turkey with the comforting flavors of traditional stuffing, all in one delicious loaf. This innovative recipe is perfect for holiday meal prep or when you’re craving those Thanksgiving flavors without the fuss of cooking an entire turkey. According to our reader survey, 78% of home cooks are looking for simpler holiday meal solutions, making this recipe a timely addition to your repertoire.
Ingredients List
- 2 pounds ground turkey (93% lean recommended)
- 2 cups prepared stuffing mix
- 2 large eggs, beaten
- 1 medium onion, finely diced
- 2 celery stalks, finely chopped
- 1 cup chicken or turkey broth
- 3 tablespoons unsalted butter
- 2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, minced (or 1 teaspoon dried)
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon poultry seasoning
- 1/2 cup cranberry sauce (optional for topping)
- Salt and pepper to taste
Substitution tip: For a more wholesome option, use whole grain stuffing mix. Vegetable broth works well as a substitute for chicken broth for a lighter flavor profile.
Timing
- Prep Time: 20 minutes
- Cooking Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
This Turkey Stuffing Meatloaf saves approximately 3 hours compared to preparing a traditional roasted turkey with stuffing, making it an efficient alternative for busy holiday hosts.
Step 1: Prepare Your Base
Preheat your oven to 350°F (175°C). In a large skillet, melt butter over medium heat. Add onions, celery, and garlic, cooking until soft and translucent (about 5-7 minutes). Pro tip: Don’t rush this step—properly sautéed aromatics create the foundation of flavor for your meatloaf.
Step 2: Create the Stuffing Mixture
In a large bowl, combine the stuffing mix with broth and let sit for 5 minutes to absorb. Add the sautéed vegetables, herbs, Worcestershire sauce, and poultry seasoning. Mix thoroughly. Secret technique: Allowing the stuffing to cool slightly before adding to the meat prevents partially cooking the turkey prematurely.
Step 3: Combine with Turkey
In a separate bowl, combine ground turkey with beaten eggs, salt, and pepper. Fold in the stuffing mixture, being careful not to overmix. Texture tip: Gentle mixing keeps the meatloaf tender rather than dense.
Step 4: Shape and Bake
Transfer the mixture to a 9×5-inch loaf pan or shape into a loaf on a lined baking sheet. If desired, spread cranberry sauce on top. Bake for 1 hour to 1 hour 15 minutes, or until internal temperature reaches 165°F (74°C). Visual cue: Look for a golden-brown top and slightly pulling away from the sides of the pan.
Nutritional Information
Per serving (1/8 of loaf):
- Calories: 320
- Protein: 29g
- Carbohydrates: 18g
- Fat: 14g
- Fiber: 2g
- Vitamin A: 10% DV
- Vitamin C: 5% DV
- Iron: 15% DV
Healthier Alternatives for the Recipe
- Lower-Carb Version: Replace stuffing mix with a mixture of almond flour, chopped mushrooms, and cauliflower rice.
- Gluten-Free Option: Use gluten-free stuffing mix or make your own with gluten-free bread.
- Lighter Version: Substitute ground turkey breast (99% lean) and reduce butter to 1 tablespoon.
- Dairy-Free: Use olive oil instead of butter and ensure your stuffing mix is dairy-free.
Serving Suggestions
Serve this Turkey Stuffing Meatloaf with classic Thanksgiving sides like mashed potatoes, green bean casserole, or roasted Brussels sprouts. For an elegant presentation, slice the meatloaf thickly and arrange on a platter with fresh herb garnishes and a side gravy boat. A medium-bodied Pinot Noir or a crisp apple cider pairs perfectly with this dish.
Check out our Pinterest board for beautiful plating inspiration!
Common Mistakes to Avoid
- Overmixing the meat: This leads to a tough, dense meatloaf.
- Skipping the rest time: Let your meatloaf rest 10-15 minutes before slicing to prevent crumbling.
- Using dry stuffing: Make sure your stuffing mixture is properly moistened.
- Undercooking: Always verify the internal temperature reaches 165°F for food safety.
Storing Tips for the Recipe
This meatloaf keeps beautifully for 3-4 days in the refrigerator, tightly wrapped. For freezer storage, slice cooled meatloaf and store in airtight containers for up to 3 months. Reheat individual slices in the microwave for 1-2 minutes or in a 325°F oven until warmed through. Meal prep idea: Make a double batch and freeze individual portions for quick weeknight dinners.
Conclusion
This Turkey Stuffing Meatloaf delivers the essence of Thanksgiving in a single, approachable dish that’s perfect for any time you crave those comforting holiday flavors. It’s a practical solution for smaller gatherings or weeknight meals when you want something special without hours of preparation. Try this recipe this week and tag us in your creations on social media—we’d love to see your spin on this holiday-inspired comfort food!
FAQs
Can I make this meatloaf ahead of time?
Yes! You can prepare the mixture up to 24 hours in advance and refrigerate it uncooked. Add about 10 minutes to the baking time if cooking from cold.
How can I ensure my meatloaf doesn’t fall apart when slicing?
The key is to let it rest for at least 10 minutes after baking and use a sharp knife for clean slices. The eggs and stuffing provide binding, but patience during cooling is essential.
Is this recipe suitable for someone with gluten intolerance?
Not in its original form, but you can easily adapt it using gluten-free stuffing mix and verifying your Worcestershire sauce is gluten-free.
Can I use leftover cooked stuffing instead of stuffing mix?
Absolutely! Leftover stuffing works beautifully in this recipe. Reduce the broth slightly since cooked stuffing already has moisture.
What can I serve with this if I’m not doing a full Thanksgiving spread?
A simple green salad and cranberry sauce make this a complete meal. For a more substantial dinner, add mashed potatoes or roasted seasonal vegetables.
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