Turkey Stuffing Meatloaf
Turkey Stuffing Meatloaf is the secret to a juicy and flavorful dinner without the dryness. This simple recipe uses boxed stuffing mix as a binder to keep every slice tender and foolproof for busy weeknights. The savory herb seasoning blends perfectly with a tangy glaze that caramelizes on top.
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
Don’t overmix the meat mixture or the loaf can turn dense.
A thermometer keeps turkey from drying out. Pull at 165°F.
For extra tenderness, stir 2 tablespoons mayonnaise or sour cream into the mixture.
Tried this recipe?Let us know how it was!