Every time I make this meal, my husband’s face lights up.
This Turkey Stuffing Meatloaf brings all the flavors of a Thanksgiving dinner into one easy-to-slice loaf. Using dry stuffing mix instead of traditional breadcrumbs infuses the meat with classic holiday herbs like sage and thyme. With the addition of chicken broth and celery, the turkey stays wonderfully moist—solving the common “dry meatloaf” problem often found in lean poultry dishes.
Turkey Stuffing Meatloaf
Ingredients
| Ingredient | Amount |
|---|---|
| Ground turkey | 1 lb |
| Dry stuffing mix | 1 cup |
| Chicken broth | ½ cup |
| Egg | 1 |
| Onion, finely chopped | 1 small |
| Celery, finely chopped | ½ cup |
| Ketchup | ¼ cup |
| Dried sage | ½ tsp |
| Garlic powder | ¼ tsp |
| Salt | ½ tsp |
| Black pepper | ¼ tsp |
Instructions
Step 1: Prep and Hydrate
Preheat oven to 350°F (175°C). In a large bowl, combine the stuffing mix and chicken broth. Let sit for 3–5 minutes, until the liquid is fully absorbed.
Tip: This soaking step is key to a tender meatloaf. It prevents the stuffing from drawing moisture out of the turkey while baking.
Step 2: Mix the Loaf
Add ground turkey, egg, onion, celery, salt, pepper, sage, and garlic powder to the bowl. Mix gently with your hands or a spoon until just combined. Avoid overmixing, which can make the loaf dense.
Step 3: Shape and Top
Transfer the mixture to a greased loaf pan and press into an even layer. Spread the ketchup evenly over the top for a sweet, tangy glaze.
Step 4: Bake
Bake for 45–50 minutes, until the internal temperature reaches 165°F (74°C).
Step 5: Rest Before Slicing
Let the meatloaf rest in the pan for 5–10 minutes before slicing. This helps the juices redistribute so the slices hold together beautifully.
