Turkey meatloaf can be a little tricky. Not because it’s hard, but because turkey doesn’t have the built-in “forgiveness” that fattier meats do. It’s lean. It cooks fast. And if you treat it like a classic beef meatloaf, it can come out a little dry and a little bland.
This version fixes all of that with one simple idea: use stuffing mix as the binder and flavor base.
Stuffing mix already has what turkey needs—seasoned bread pieces, dried herbs, and that cozy, savory taste that feels like the best part of a holiday plate. When you fold it into ground turkey with sautéed onion and celery, a splash of broth, and a couple of pantry staples, you get a meatloaf that stays moist, slices clean, and tastes like comfort food right out of the oven.
And the smell while it bakes? Butter, herbs, onion, a hint of poultry seasoning. The kitchen starts to feel like something is happening, even on a regular weeknight.
The glaze is the finishing touch. You can keep it classic with a tangy ketchup glaze, or lean into the “stuffing dinner” vibe with a cranberry-kissed topping that turns glossy and a little sticky in the best way. Either way, you get that top layer that caramelizes around the edges and makes the first slice disappear before it even hits a plate.
This is also a smart recipe for real life. It works for meal prep. It reheats well. It freezes well. And if you’ve got leftover gravy, it’s basically begging to be poured over a thick slice.
Serve it with mashed potatoes. Or roasted green beans. Or a simple salad when you want something lighter. It fits wherever you put it.
Frequently asked questions
Can I use ground turkey breast, or do I need dark meat?
You can use either, but dark meat turkey (or a mix) stays juicier. If you only have turkey breast, don’t skip the broth and egg, and be careful not to overbake. Pull it right when it hits 165°F in the center.
Do I prepare the stuffing mix first, or use it dry?
Use it dry. The stuffing mix absorbs moisture from the turkey, egg, and broth as it bakes. That’s what helps the loaf hold together without turning gummy.
How do I keep turkey meatloaf from falling apart?
Don’t skimp on binders and don’t slice too soon. The egg helps set the loaf, the stuffing mix absorbs and binds, and a 10–15 minute rest after baking lets it firm up so slices hold their shape.
Can I make this ahead of time?
Yes. Mix and shape the loaf up to 24 hours ahead, cover, and refrigerate. Add the glaze right before baking. You can also bake it fully, chill it, then reheat slices as needed.
Ingredients
I’ve included notes and descriptions below for each ingredient in this recipe. For the exact ingredient measurements, jump to the recipe card at the bottom of this post.
Ground turkey
Use 93/7 if you can. It has enough fat to stay tender without feeling greasy.
If you use 99% lean turkey breast, the recipe still works, but the bake time becomes less forgiving. Watch temperature closely and don’t let it cruise past 165°F.
Stuffing mix
A standard boxed stuffing mix is perfect. Choose the flavor you like:
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traditional herb
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savory chicken-style
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cornbread-style (slightly sweeter, still great)
Stuffing mix does two jobs here: it binds and it seasons.
Onion + celery
This pair gives you the classic stuffing aroma and adds moisture.
Dice them small so they soften quickly and don’t create big crunchy pockets inside the loaf.
Butter (or olive oil)
Butter adds a warm, rich flavor that fits the stuffing theme. Olive oil works if you prefer it, but butter tastes right here.
Garlic
Optional, but it adds a subtle depth. Keep it light. This isn’t garlic bread; it’s comfort food.
Eggs
Eggs help the loaf set and slice cleanly. Turkey needs that structure.
Broth
Chicken broth or turkey broth both work. This moisture is key, especially if your turkey is lean.
Use low-sodium broth if possible so you can control salt, since stuffing mix can be salty.
Milk (optional)
A splash of milk softens everything slightly. It’s not mandatory, but it helps the texture feel tender instead of tight.
Seasonings
Stuffing mix brings a lot already, so the seasonings here are gentle support:
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black pepper
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poultry seasoning (small amount, optional)
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salt only if needed (taste the mix first)
Worcestershire sauce (optional)
A little adds savory depth. Keep it subtle so it doesn’t pull the flavor away from the stuffing herbs.
Glaze
You’ve got two good directions:
Classic tangy glaze: ketchup + brown sugar + Dijon (or a splash of vinegar)
Cranberry glaze: cranberry sauce + ketchup + Dijon (sweet, tangy, holiday-style)
Both caramelize beautifully.
Instructions
I’ve included step-by-step instructions below to make this recipe easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
1) Prep the oven and pan
Preheat the oven to 375°F.
Line a rimmed baking sheet with foil and lightly grease it, or grease a 9×5-inch loaf pan. I prefer a sheet pan for better browning, but either works.
If you use a loaf pan, you’ll get a softer exterior. Still delicious. Just less “crust.”
2) Sauté the vegetables
Melt butter in a skillet over medium heat.
Add diced onion and celery. Cook 5–7 minutes, stirring often, until softened and lightly golden at the edges.
Add garlic for the last 30 seconds if using.
Let the mixture cool for a few minutes. Hot veggies can start cooking the eggs in the bowl, and nobody wants scrambled egg threads in their meatloaf.
3) Mix the meatloaf (gently)
In a large bowl, add:
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ground turkey
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dry stuffing mix
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sautéed onion/celery
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eggs
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broth
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milk (if using)
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pepper, poultry seasoning, and Worcestershire (if using)
Use a spatula or your hands to mix just until combined. Stop when it comes together.
Overmixing makes meatloaf dense. Turkey especially. Keep it light.
4) Shape the loaf
If using a baking sheet, shape the mixture into a loaf about 9 inches long and 4 inches wide.
If using a loaf pan, press it in evenly without packing it down aggressively.
5) Add glaze
Stir together your glaze ingredients.
Spread about half over the top of the loaf before baking. Save the rest for later so you get a fresh glossy layer at the end.
6) Bake
Bake for 45–55 minutes, depending on thickness and your pan choice.
Check the internal temperature with a meat thermometer. You want 165°F in the center.
7) Finish glazing
When the loaf hits around 160°F, pull it out and spread the remaining glaze over the top.
Return to the oven for 5–10 minutes, until it looks set and slightly sticky.
8) Rest, then slice
Let the meatloaf rest for 10–15 minutes before slicing.
That rest time is where the juices settle and the loaf firms up. If you slice too early, you’ll lose moisture onto the cutting board.
Why stuffing mix works so well
Traditional meatloaf uses breadcrumbs and a pile of seasonings. This version skips the extra work.
Stuffing mix already has:
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dried herbs
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savory seasoning
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bread pieces that absorb moisture
When it bakes inside turkey, it turns into a built-in flavor system. The bread bits drink in broth and juices, then hold onto them. That’s why the slices stay tender.
It also keeps the flavor consistent. Turkey is mild. Stuffing mix brings the personality.
How to keep turkey meatloaf moist
Turkey can be unbelievably good in meatloaf form, but you have to treat it kindly.
Use enough moisture
Broth is not optional if you want a tender slice. It keeps the stuffing mix from drying out the loaf.
Sauté the vegetables
Raw onion and celery release water at odd times in the oven. Sautéing softens them and makes their flavor sweeter and more mellow.
Don’t pack the loaf
Pressing the mixture too tightly makes a heavy, tight texture. Shape it gently.
Don’t overbake
This is the biggest one. Turkey dries out when it goes too far.
Use a thermometer and pull it right at 165°F.
Let it rest
Resting isn’t just for steak. Meatloaf needs it too. The slices stay juicy when you give it 10–15 minutes.
Glaze options
Option 1: Classic tangy glaze
This is the familiar meatloaf finish—sweet, tangy, and glossy.
It’s especially good if you’re serving this like a weeknight dinner with mashed potatoes and green beans.
Option 2: Cranberry glaze
This tastes like the best parts of a holiday plate without going overboard.
Cranberry sauce adds sweetness and a little tartness. Mixed with ketchup and Dijon, it turns into a shiny glaze that makes turkey taste extra cozy.
If you’re serving this near the holidays, this is the move.
Recipe tips
Taste the stuffing mix before you season.
Some brands are saltier than others. Start with pepper and poultry seasoning, then adjust later if needed.
Use a thermometer.
Turkey is lean. The thermometer keeps you from guessing and keeps you from drying it out.
Baking sheet vs loaf pan matters.
Sheet pan: more browning, more crust.
Loaf pan: softer sides, a little more “steamed” texture.
Want extra tenderness?
Add 2 tablespoons of mayonnaise or sour cream into the mixture. It doesn’t make it taste like mayo. It just softens the texture.
If the top browns too fast
Lay a loose piece of foil over the loaf for the last 15 minutes. Don’t seal it tight.
Clean slices
Use a sharp knife and wipe between cuts if the glaze sticks. Small thing. Makes the plate look better.
Variations
Stuffing “dinner” meatloaf
Mix in:
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½ cup thawed frozen peas
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½ cup finely diced carrots (sauté with the onion/celery)
Serve with gravy and mashed potatoes. It feels like a full plate in one slice.
Cheesy turkey stuffing meatloaf
Add 1 cup shredded sharp cheddar to the meat mixture, or place a line of cheese down the center and fold the meat around it.
Cheese makes it richer and helps keep the interior tender.
Mini meatloaves
Divide the mixture into 4 small loaves on a baking sheet. Bake 25–35 minutes, glaze near the end, pull at 165°F.
Mini loaves brown more and cook faster. Great for meal prep.
Muffin tin meatloaf
Press the mixture into a greased muffin pan and bake 18–22 minutes. Glaze halfway through and again at the end.
Perfect portioning. Great for lunches.
Herb-heavy version
Add fresh chopped parsley and a little fresh thyme if you have it. It brightens the loaf and makes it taste extra fresh.
What to serve with Turkey Stuffing Meatloaf
This loaf leans into cozy, savory flavors, so sides can go classic or light.
Classic pairings:
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mashed potatoes (especially good with gravy)
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roasted sweet potatoes
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green beans (roasted or sautéed)
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glazed carrots
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cranberry sauce on the side if you used the classic glaze
Lighter pairings:
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big green salad with a tangy vinaigrette
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roasted broccoli with lemon
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sautéed spinach with garlic
And if you have leftover stuffing or leftover gravy? Put it on the plate. Nobody complains about that.
Storage and reheating
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Reheat in the oven (best texture)
Place slices in a baking dish with a splash of broth, cover with foil, and warm at 325°F for 10–15 minutes.
Reheat in the microwave (fast)
Microwave slices in 30-second bursts until hot. Add a spoonful of broth on top to keep it from drying out.
Freezing and make-ahead
Make-ahead (unbaked)
Mix and shape the loaf, cover tightly, and refrigerate up to 24 hours. Add glaze right before baking.
Freeze (baked)
Bake fully and cool completely.
Wrap tightly in plastic wrap, then foil, and freeze up to 2 months.
Thaw overnight in the fridge, then reheat covered in a 325°F oven with a splash of broth.
Freeze (unbaked)
You can freeze the shaped loaf too. Wrap well and freeze up to 2 months. Thaw overnight in the fridge before baking.
Turkey Stuffing Meatloaf
Ingredients
Meatloaf
- 2 tablespoons unsalted butter
- 1 cup yellow onion finely diced
- 1 cup celery finely diced
- 2 cloves garlic minced (optional)
- 2 pounds ground turkey 93/7 preferred
- 2 cups dry stuffing mix
- 2 large eggs
- ¾ cup low-sodium chicken or turkey broth
- ¼ cup milk optional
- 1 teaspoon black pepper
- ½ teaspoon poultry seasoning optional
- 1 teaspoon Worcestershire sauce optional
- Salt only if needed (taste the stuffing mix first)
Classic glaze
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon Dijon mustard
Cranberry glaze (option)
- ⅓ cup whole-berry cranberry sauce
- ⅓ cup ketchup
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 375°F. Line a rimmed baking sheet with foil and grease lightly (or grease a 9x5 loaf pan).
- Sauté onion and celery in butter over medium heat for 5–7 minutes until soft. Add garlic (if using) for 30 seconds. Cool slightly.
- In a large bowl, combine turkey, stuffing mix, sautéed veggies, eggs, broth, milk (if using), pepper, and optional seasonings. Mix just until combined.
- Shape into a loaf on the baking sheet (or press into loaf pan).
- Mix glaze ingredients. Spread half over the top.
- Bake 45–55 minutes, until the center reaches 165°F.
- Spread remaining glaze on top and bake 5–10 minutes more.
- Rest 10–15 minutes before slicing.
Notes
