Whenever I serve this meal, my husband’s face lights up.
This Turkey Stuffing Meatloaf is like having a full Thanksgiving dinner condensed into a single, easy-to-slice loaf. By using dry stuffing mix instead of standard breadcrumbs, you infuse the meat with classic holiday herbs like sage and thyme. The addition of chicken broth and celery ensures the turkey stays incredibly moist, solving the common “dry meatloaf” problem that often plagues lean poultry recipes.
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Turkey Stuffing Meatloaf
Ingredients:
| Ingredient | Amount |
| Ground turkey | 1 lb |
| Stuffing mix (dry) | 1 cup |
| Chicken broth | 1/2 cup |
| Egg | 1 |
| Onion (finely chopped) | 1 small |
| Celery (finely chopped) | 1/2 cup |
| Ketchup | 1/4 cup |
| Dried sage | 1/2 teaspoon |
| Garlic powder | 1/4 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
How To Make Turkey Stuffing Meatloaf:
Step 1: Prep and Hydrate: Preheat your oven to 350°F. In a large mixing bowl, combine the stuffing mix and chicken broth. Let it sit for 3/5 minutes until the liquid is fully absorbed.
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Tip: This “soaker” step is the secret to a tender meatloaf. It ensures the stuffing mix doesn’t pull moisture out of the turkey while it bakes.
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Step 2: Mix the Loaf: Add the ground turkey, egg, chopped onion, celery, salt, pepper, sage, and garlic powder to the bowl. Use your hands or a large spoon to mix until the ingredients are just combined. Avoid over-mixing, which can make the meatloaf tough.
Step 3: Shape and Top: Transfer the mixture into a greased loaf pan, pressing it down into an even layer. Spread the 1/4 cup of ketchup evenly over the top to create a sweet and tangy glaze.
Step 4: Bake: Bake for 45/50 minutes. The meatloaf is ready when the internal temperature reaches 165°F.
Step 5: The Essential Rest: Let the meatloaf rest in the pan for 5/10 minutes before slicing. This allows the juices to redistribute so the slices stay intact when you serve them.
