Turkey Stuffing Meatloaf

Hey friends – it’s Jeviko, and I’ve got to tell you about this weird experiment that turned into pure gold
So this happened because I’m basically a hoarder when it comes to Thanksgiving leftovers. Not the actual food leftovers – those disappear in like two days – but all those random boxes of stuffing mix that somehow multiply in my pantry every November.

Anyone else have this problem?

Last month I was digging around looking for something (probably my sanity) and found THREE boxes of stuffing mix just sitting there, judging me. And I’m standing there thinking… what if I just threw this into meatloaf? I mean, why not, right?
My husband walked into the kitchen while I’m mixing ground turkey with stuffing mix and goes, “Uh… what exactly are you doing?” And honestly? I had no clue. But sometimes the best things happen when you’re just winging it.
The smell that started coming from the oven though… oh man. It was like someone bottled up Thanksgiving dinner and decided to make it available year-round. My neighbor actually texted me asking what I was cooking because the smell was drifting over to her house.
And when we sat down to eat this thing? Game changer. My son – who normally picks apart everything I make – cleaned his plate and asked if there were seconds. My daughter actually put her phone down during dinner. These are miracles, people.

The crazy part is how moist this turned out. Usually turkey meatloaf is… well, let’s be honest, it can be pretty tragic. But something about mixing in that stuffing just works. It’s like the stuffing soaks up all the good juices and keeps everything from getting dry and sad.

Why You’re Going to Want to Make This?

It tastes like holidays without the work – Seriously, all those cozy flavors but you don’t have to spend three days prepping.
Actually stays moist – The stuffing mix is like a moisture insurance policy. No more cardboard meatloaf situations.
Kids don’t complain about it – This is huge in my house. Even my pickiest eater loves this.
Great for Sunday meal prep – Makes fantastic leftovers, and you can freeze half for later.
Way more exciting than regular meatloaf – Let’s face it, regular meatloaf is boring. This has personality.

Questions Everyone Asks Me About This

Does it matter what brand of stuffing mix I use? Because I’m cheap and buy whatever’s on sale?

Girl, same! I’ve literally used every brand out there – Stove Top, the store brand stuff, whatever was marked down after the holidays. They all work great. The cornbread ones are actually really good because they add this subtle sweet thing going on. Herb ones taste more traditional. Even tried the gluten-free version once when my sister visited and it was fine. Just make sure you’re getting the dry mix in the box, not the prepared stuff. Each box is usually 6 ounces which is perfect for this recipe.

I’ve had bad turkey meatloaf before – dry and flavorless. How is this different?

Oh, I feel you on this! Turkey gets such a bad rap because it can turn into sawdust so easily. But here’s the thing – the stuffing mix saves the day. When you mix it all together, that stuffing absorbs the turkey juices as it cooks and keeps everything super moist. Plus I throw in sautéed veggies which add even more moisture. It doesn’t taste “turkey-ish” at all – it just tastes good. I’ve made this for people who swear they hate turkey and they’re always shocked.

Do I really have to cook the vegetables first? I’m lazy and want to skip steps.

Look, I get it. Some nights I don’t want to dirty another pan. But this step is actually worth it. Raw onions in meatloaf can be… weird. They stay crunchy and have this sharp bite that’s not great. When you cook them first, they get sweet and soft and just melt into everything. If you’re really pressed for time, dice them super small and they’ll cook during baking, but it’s not quite as good.

How do I know when it’s done? I always overcook meatloaf.

Meat thermometer is your best friend here – 165°F and you’re good. But if you don’t have one, press the center gently – it should feel firm but not hard. The juices should run clear, not pink. And the top should be nicely browned. Usually takes about an hour at 375°F, but start checking around 45 minutes because ovens are all different.

Can I make this ahead? Because my life is chaos and I need all the help I can get.

Yes! This is perfect for make-ahead. You can mix it all up and stick it in the fridge overnight before baking. You can even freeze the whole unbaked loaf for up to 3 months. Just add extra cooking time if you’re going from frozen. I sometimes make two – one for dinner and one for the freezer. Future me always appreciates past me for doing this.

Takes: About an hour and 15 minutes total
Feeds: 6-8 people (or 4 people with good leftovers)

Ingredients:

2 pounds ground turkey (don’t go too lean – 85% works best)
1 box stuffing mix (about 6 ounces, any brand)
2 eggs, beaten up
3 tablespoons butter
1 big onion, diced small
3 celery stalks, diced small
3 garlic cloves, minced
1 teaspoon dried sage
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 cup warm chicken broth
2 tablespoons Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
⅓ cup ketchup (for the top)

Instructions:

Get organized first: Preheat your oven to 375°F. I like using a rimmed baking sheet lined with parchment paper because it browns better than a loaf pan, but either works.
Cook the vegetables: Melt butter in a large skillet over medium heat. Throw in the onions and celery and cook them slowly for about 8-10 minutes until they’re soft and starting to smell amazing. Don’t rush this part.
Add the good stuff: Toss in the garlic and all those herbs. Cook for another minute until it smells incredible. Take it off the heat and let it cool down a bit.
Deal with the stuffing: In a big bowl, mix the stuffing mix with the warm broth and Worcestershire. Stir it up and let it sit for about 5 minutes to get soft.
Mix it all together: Add the turkey, beaten eggs, the cooled vegetable mixture, salt, and pepper to the stuffing bowl. Use your hands to mix it – I know it’s gross but it’s the best way. Don’t overmix or it gets tough.
Shape it: Put the mixture on your prepared pan and shape into a loaf. About 9 inches long and 4 inches wide works good.
Top it off: Spread the ketchup on top. This makes a nice glaze.
Bake it: Stick it in the oven for 50-60 minutes until it hits 165°F internally and looks golden brown.
Let it rest: This is important – let it sit for 10 minutes before you slice it or it’ll fall apart.

Cooking tips:

Don’t beat up the meat – Mix just until it comes together. Overmixing makes it tough and nobody wants that.
Let the stuffing get soft – Give it time to absorb the broth before adding the meat.
Use a thermometer – Turkey needs to hit 165°F. No guessing games.
Keep your vegetable pieces similar sized – So they cook evenly.
Test your seasoning – Cook a little bit in a pan to taste before baking the whole thing.
Add steam – I put a pan of hot water on the bottom oven rack to keep it moist.

Storage and Serving Suggestions:

Storage stuff: Keeps in the fridge for 4 days, wrapped up good. You can freeze slices for up to 3 months if you wrap them individually.
Reheating: Use the oven at 350°F for 10-15 minutes. Microwave makes it weird and rubbery. You can also pan-fry slices in butter for crispy edges.
What to serve with it: Mashed potatoes are obvious. Green beans. Carrots. Basically any Thanksgiving side works. Cranberry sauce is actually really good with it too.
Sandwich potential: Cold meatloaf sandwiches are the best. My kids fight over them for lunch.
Make it fancy: Serve with gravy (the jarred stuff is fine) and you’ve got yourself a proper holiday-style dinner without all the stress.

This recipe has seriously saved my dinner game more times than I can count. It’s become one of those things my family actually requests, which is saying something. Give it a try – I think you’ll be surprised at how good it is!