Turkey Stuffing Meatloaf

If you ask me, meatloaf gets a bad reputation it doesn’t deserve.

This ground turkey stuffing meatloaf brings together two comfort food favorites into one dish that’ll make your weeknight dinner rotation. Herb-seasoned stuffing gets mixed right into the turkey, giving you all those Thanksgiving flavors without the fuss.

It’s held together with sautéed onions and celery, then topped with a simple turkey gravy that brings everything together. The cranberry sauce on the side adds just the right amount of sweetness to balance things out.

It’s a satisfying meal that tastes like a holiday dinner, but you can make it any night of the week.

What Kind of Ground Turkey Should I Use?

For this meatloaf, you’ll want to pay attention to the fat content when picking your ground turkey. Ground turkey typically comes in different lean-to-fat ratios, and I’d recommend going with 85/15 or 93/7 rather than the ultra-lean 99/1 variety. The leaner options can make your meatloaf dry and crumbly, while a bit of fat keeps everything moist and helps hold the loaf together. If you can only find the really lean stuff, don’t worry – the butter and eggs in this recipe will help add some moisture back in. Just make sure your turkey is fresh and hasn’t been sitting in the fridge too long, as ground poultry spoils faster than beef.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Ground turkey: You can easily swap ground turkey for ground chicken, which will give you a similar texture and flavor. Ground beef or a beef-pork blend works too, though it’ll make the dish richer and less traditional for a Thanksgiving-style meal.
• Stuffing mix: Any boxed stuffing mix will work here – herb, cornbread, or sage varieties all taste great. You can also use 4 cups of cubed stale bread and add your own herbs if you want to skip the boxed stuff.
• Bell’s seasoning: If you can’t find Bell’s seasoning, make your own blend with 1 teaspoon dried sage, 1/2 teaspoon dried thyme, 1/4 teaspoon each of rosemary and marjoram, and a pinch of black pepper.
• Turkey stock: Chicken stock works perfectly as a substitute and you probably won’t notice much difference. Vegetable stock is fine too, though the flavor will be a bit lighter.
• Flour for gravy: For the gravy, you can use cornstarch instead of flour – just use half the amount (about 2 1/2 tablespoons mixed with cold water) and add it at the end.
• Cranberry sauce: Both canned jellied cranberry sauce and whole berry sauce work great here. You can also make a quick homemade version if you prefer.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this meatloaf is overmixing the turkey and stuffing combination, which can result in a dense, tough texture – mix just until everything is combined and no more. Since ground turkey is leaner than beef, it dries out quickly, so pulling the meatloaf at 155°F instead of waiting for 165°F is important because the temperature will continue to rise as it rests under foil. Another common error is skipping the step of cooking a small test piece to check your seasoning, which gives you a chance to adjust the salt and spices before committing to baking the whole thing. For a better gravy, make sure your roux (the butter and flour mixture) cooks for the full 2-3 minutes to get rid of that raw flour taste, and whisk constantly when adding it to the hot stock to avoid lumps.

What to Serve With Ground Turkey Stuffing Meatloaf?

This meatloaf already has that Thanksgiving vibe going on, so I like to lean into it and serve it with classic holiday sides. Mashed potatoes are a must – they’re perfect for soaking up that gravy, and you can even add some roasted garlic or cream cheese to make them extra good. Green beans work really well here, whether you do them simple with butter and almonds or go all out with a green bean casserole. Since the meatloaf comes with cranberry sauce, you’ve got that sweet-tart element covered, but a simple side salad with a light vinaigrette can help balance out all the rich, comforting flavors on the plate.

Storage Instructions

Store: Leftover meatloaf keeps really well in the fridge for up to 4 days. Just wrap it tightly in plastic wrap or store it in an airtight container. The gravy can be stored separately in a covered container for the same amount of time.

Freeze: This meatloaf is perfect for freezing! You can freeze the whole loaf or slice it into individual portions first. Wrap everything tightly in plastic wrap, then again in foil, and it’ll stay good for up to 3 months. I like to freeze the gravy separately in a freezer bag so I can thaw just what I need.

Reheat: To warm up your meatloaf, cover slices with foil and heat in a 350°F oven for about 20 minutes, or microwave individual portions for 2-3 minutes. The gravy can be reheated on the stovetop over low heat, stirring occasionally. You might need to add a splash of stock if it’s gotten too thick.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4400-4700
• Protein: 200-220 g
• Fat: 200-220 g
• Carbohydrates: 400-430 g

Ingredients

For the meatloaf:

• 4 cups stuffing mix (I use Pepperidge Farm Herb Seasoned Classic)
• 18 fl oz turkey stock (heated until steaming to soften the bread)
• 7 tbsp butter (I like Kerrygold for the richest flavor)
• 1 1/2 cups onion (finely diced into 1/4-inch pieces)
• 1 cup celery (diced into 1/4-inch pieces for even texture)
• 2 tsp minced garlic
• 1.5 tbsp Bell’s seasoning
• 4 eggs (lightly beaten before adding to the mix)
• 2 lb ground turkey
• 1 1/2 tsp salt
• 1/2 tsp black pepper, freshly ground
• 2 tbsp fresh parsley, chopped

For the gravy:

• 16 fl oz turkey stock (I prefer Swanson for a consistent base)
• 4 tbsp butter
• 5 tbsp all-purpose flour
• 1/2 tsp browning sauce (gives the gravy a deep, professional color)

For serving:

• cranberry sauce (I use Ocean Spray jellied or whole berry)

Step 1: Prepare the Stuffing Base and Aromatics

• 4 cups stuffing mix
• 18 fl oz turkey stock
• 7 tbsp butter
• 1 1/2 cups onion, diced
• 1 cup celery, diced
• 2 tsp minced garlic
• 1.5 tbsp Bell’s seasoning

Preheat your oven to 375°F.

In a large bowl, combine the 4 cups of stuffing mix with the 18 fl oz of heated turkey stock, stirring until the bread is evenly moistened and begins to soften (about 2-3 minutes).

In a separate skillet, melt the 7 tablespoons of butter over medium heat and add the diced onion, celery, and minced garlic.

Sauté for 5-7 minutes, stirring occasionally, until the vegetables are completely softened and fragrant.

Season this mixture with the Bell’s seasoning while cooking.

Once the vegetables are tender, set them aside to cool slightly—this cooling step is important because you don’t want to cook the eggs when you mix them in.

Step 2: Process Remaining Stuffing and Build the Meatloaf Mix

• 1 cup stuffing mix
• 4 eggs, lightly beaten
• 2 lb ground turkey
• 1 1/2 tsp salt
• 1/2 tsp black pepper, freshly ground
• 2 tbsp fresh parsley, chopped
• softened stuffing mixture from Step 1
• cooled sautéed vegetables from Step 1

Pulse or grind the remaining 1 cup of stuffing mix into fine crumbs using a food processor or by hand with a fork—this will create a better texture binder than whole pieces.

In a large mixing bowl, combine the lightly beaten eggs, ground turkey, salt, black pepper, and fresh parsley.

Add the softened stuffing mixture from Step 1 to the turkey mixture, followed by the cooled sautéed vegetables and the stuffing crumbs.

Using your hands, gently fold everything together just until combined—don’t overmix, as this can make the meatloaf dense and tough.

I like to do a quick seasoning check by cooking a small spoonful of the mixture in a hot skillet for 1-2 minutes to taste before shaping the full loaf.

Step 3: Shape and Bake the Meatloaf

• meatloaf mixture from Step 2

Lightly grease a large baking sheet or a 9×13-inch baking dish.

Transfer the meatloaf mixture onto the prepared surface and, using wet hands (which prevents sticking), gently shape it into a compact log or oval loaf about 2-3 inches tall.

Place it in the preheated 375°F oven and bake for 55-60 minutes, until the internal temperature reaches 155°F when measured with an instant-read thermometer inserted into the thickest part of the loaf.

Remove the meatloaf from the oven and cover it loosely with aluminum foil, then let it rest for 15 minutes—this allows the juices to redistribute and keeps the meat moist when you slice it.

Step 4: Build the Turkey Gravy

• 16 fl oz turkey stock
• 4 tbsp butter
• 5 tbsp all-purpose flour
• 1/2 tsp browning sauce

While the meatloaf rests, bring the 16 fl oz of turkey stock to a gentle boil in a saucepan over medium-high heat.

In a separate skillet over medium heat, melt the 4 tablespoons of butter and whisk in the all-purpose flour, stirring constantly for 2-3 minutes until the mixture (called a roux) is light golden and smells nutty—this cooking step removes the raw flour taste.

Slowly pour the hot stock into the roux while whisking continuously to prevent lumps from forming.

Once fully incorporated, reduce the heat to low and stir in the browning sauce, then simmer gently for 3 minutes to deepen the color and thicken slightly.

Step 5: Slice and Serve

• rested meatloaf from Step 3
• turkey gravy from Step 4
• cranberry sauce

Remove the foil from the rested meatloaf and slice it into thick, even pieces using a sharp knife or serrated blade.

Arrange the slices on a serving platter or individual plates.

Pour the warm gravy from Step 4 over or alongside the meatloaf slices, and serve with cranberry sauce on the side for a classic, comforting presentation.

Turkey Stuffing Meatloaf

Delicious Turkey Stuffing Meatloaf recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 32 minutes mins

Servings 8 servings

Calories 4550 kcal

Ingredients

  

For the meatloaf

• 4 cups stuffing mix (I use Pepperidge Farm Herb Seasoned Classic)
• 18 fl oz turkey stock (heated until steaming to soften the bread)
• 7 tbsp butter (I like Kerrygold for the richest flavor)
• 1 1/2 cups onion (finely diced into 1/4-inch pieces)
• 1 cup celery (diced into 1/4-inch pieces for even texture)
• 2 tsp minced garlic
• 1.5 tbsp Bell's seasoning
• 4 eggs (lightly beaten before adding to the mix)
• 2 lb ground turkey
• 1 1/2 tsp salt
• 1/2 tsp black pepper, freshly ground
• 2 tbsp fresh parsley, chopped

For the gravy

• 16 fl oz turkey stock (I prefer Swanson for a consistent base)
• 4 tbsp butter
• 5 tbsp all-purpose flour
• 1/2 tsp browning sauce (gives the gravy a deep, professional color)

For serving

• cranberry sauce (I use Ocean Spray jellied or whole berry)

Instructions

 

• Preheat your oven to 375°F. In a large bowl, combine the 4 cups of stuffing mix with the 18 fl oz of heated turkey stock, stirring until the bread is evenly moistened and begins to soften (about 2-3 minutes). In a separate skillet, melt the 7 tablespoons of butter over medium heat and add the diced onion, celery, and minced garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are completely softened and fragrant. Season this mixture with the Bell's seasoning while cooking. Once the vegetables are tender, set them aside to cool slightly—this cooling step is important because you don't want to cook the eggs when you mix them in.
• Pulse or grind the remaining 1 cup of stuffing mix into fine crumbs using a food processor or by hand with a fork—this will create a better texture binder than whole pieces. In a large mixing bowl, combine the lightly beaten eggs, ground turkey, salt, black pepper, and fresh parsley. Add the softened stuffing mixture from Step 1 to the turkey mixture, followed by the cooled sautéed vegetables and the stuffing crumbs. Using your hands, gently fold everything together just until combined—don't overmix, as this can make the meatloaf dense and tough. I like to do a quick seasoning check by cooking a small spoonful of the mixture in a hot skillet for 1-2 minutes to taste before shaping the full loaf.
• Lightly grease a large baking sheet or a 9x13-inch baking dish. Transfer the meatloaf mixture onto the prepared surface and, using wet hands (which prevents sticking), gently shape it into a compact log or oval loaf about 2-3 inches tall. Place it in the preheated 375°F oven and bake for 55-60 minutes, until the internal temperature reaches 155°F when measured with an instant-read thermometer inserted into the thickest part of the loaf. Remove the meatloaf from the oven and cover it loosely with aluminum foil, then let it rest for 15 minutes—this allows the juices to redistribute and keeps the meat moist when you slice it.
• While the meatloaf rests, bring the 16 fl oz of turkey stock to a gentle boil in a saucepan over medium-high heat. In a separate skillet over medium heat, melt the 4 tablespoons of butter and whisk in the all-purpose flour, stirring constantly for 2-3 minutes until the mixture (called a roux) is light golden and smells nutty—this cooking step removes the raw flour taste. Slowly pour the hot stock into the roux while whisking continuously to prevent lumps from forming. Once fully incorporated, reduce the heat to low and stir in the browning sauce, then simmer gently for 3 minutes to deepen the color and thicken slightly.
• Remove the foil from the rested meatloaf and slice it into thick, even pieces using a sharp knife or serrated blade. Arrange the slices on a serving platter or individual plates. Pour the warm gravy from Step 4 over or alongside the meatloaf slices, and serve with cranberry sauce on the side for a classic, comforting presentation.