Turkey Stuffing Meatloaf
This Turkey Stuffing Meatloaf captures the cozy flavors of a holiday feast in one simple, sliceable dish. Swapping traditional breadcrumbs for dry stuffing mix brings built-in herbs like sage and thyme straight into the meat, giving it that unmistakable Thanksgiving taste. With chicken broth and crisp celery added to the mix, the turkey stays tender and juicy—no more dry meatloaf worries.
Ingredients
| Ingredient | Amount |
|---|---|
| Ground turkey | 1 lb |
| Dry stuffing mix | 1 cup |
| Chicken broth | ½ cup |
| Egg | 1 |
| Small onion, finely diced | 1 |
| Celery, finely chopped | ½ cup |
| Ketchup | ¼ cup |
| Dried sage | ½ tsp |
| Garlic powder | ¼ tsp |
| Salt | ½ tsp |
| Black pepper | ¼ tsp |
Directions
Step 1: Soften the Stuffing
Preheat oven to 350°F (175°C). In a large mixing bowl, stir together the stuffing mix and chicken broth. Let it rest for 3–5 minutes so the broth fully absorbs.
Tip: Allowing the stuffing to hydrate first keeps it from pulling moisture out of the turkey as it bakes.
Step 2: Combine Ingredients
Add the ground turkey, egg, onion, celery, sage, garlic powder, salt, and pepper to the bowl. Mix gently until just blended. Avoid overworking the mixture, as this can make the loaf firm instead of tender.
Step 3: Form the Loaf
Transfer the mixture into a lightly greased loaf pan, pressing it into an even shape. Spread ketchup evenly over the top to create a sweet and tangy glaze.
Step 4: Bake
Place in the oven and bake for 45–50 minutes, or until the internal temperature reaches 165°F (74°C).
Step 5: Rest & Slice
Let the meatloaf sit in the pan for 5–10 minutes before cutting. Resting allows the juices to settle, making each slice moist and well-formed.
