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

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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.