Turkey Stuffing Meatloaf with Cranberry Sauce and Homemade Gravy Recipe

Introduction

Turkey Stuffing Meatloaf combines the comforting flavors of traditional stuffing with lean ground turkey for a delicious twist on a classic meatloaf. This hearty dish is perfect for family dinners and comes with a rich homemade gravy and cranberry sauce for added flavor.

Ingredients

• 4 cups dry stuffing mix, divided (Pepperidge Farms Herb Seasoned Classic recommended)
• 1 quart turkey stock, divided (boxed or homemade)
• 6 tablespoons butter
• 1 ½ cups onion, diced
• 1 cup celery, diced
• 2 teaspoons minced garlic
• 1 tablespoon Bell’s Seasoning
• 4 whole eggs, beaten
• 2 pounds ground turkey (85% lean, a mix of white and dark meat)
• 1 ½ teaspoons kosher salt (adjust based on stock saltiness)
• ½ teaspoon freshly ground black pepper
• 3 ½ tablespoons butter (for gravy)
• 5 tablespoons all-purpose flour (for gravy)
• ½ teaspoon browning and seasoning sauce, such as Kitchen Bouquet
• Cranberry sauce, for serving

Instructions

1. Step 1: Preheat the oven to 375 degrees F.
2. Step 2: In a large bowl, combine 3 cups of stuffing mix with 2 cups of turkey stock. Let it soak until softened.
3. Step 3: Melt butter in a medium sauté pan over medium heat. Add diced onion, celery, garlic, and Bell’s Seasoning. Cook until vegetables soften, then set aside to cool.
4. Step 4: Pulse the remaining 1 cup of stuffing mix in a food processor until crumbly. Set aside.
5. Step 5: Add beaten eggs, ground turkey, salt, and pepper to the bowl with soaked stuffing. Gently combine.
6. Step 6: Stir in the cooled vegetable mixture and the processed stuffing crumbs until evenly mixed.
7. Step 7: Melt some butter in a small pan and cook a small piece of the meatloaf mixture to test seasoning. Adjust if necessary.
8. Step 8: Line a medium sheet tray with parchment paper and spray with pan spray.
9. Step 9: Transfer the meatloaf mixture to the center of the tray. Wet your hands frequently and shape into a log, smoothing the surface to prevent cracking.
10. Step 10: Bake for 55-60 minutes until the internal temperature reaches 155 degrees F. Use a thermometer with an alarm if possible. If using an instant-read thermometer, insert a toothpick into the hole after checking temperature to preserve juices.
11. Step 11: Remove the meatloaf and tent with foil. Let rest for 15 minutes before slicing.
12. Step 12: Meanwhile, heat the remaining 2 cups of turkey stock in a medium saucepan over medium heat.
13. Step 13: In a small pan, melt butter over medium-low heat and whisk in flour. Cook for 2-3 minutes to eliminate raw flour taste.
14. Step 14: Gradually add the butter-flour mixture to the hot stock, whisking constantly until the gravy thickens.
15. Step 15: Stir in the browning and seasoning sauce, simmer on low for a few minutes, and season with salt and pepper to taste.
16. Step 16: Serve slices of meatloaf topped with warm gravy alongside cranberry sauce.

Tips & Variations

• Using a mix of white and dark turkey meat adds extra moisture and flavor to the meatloaf.
• Soaking the stuffing mix thoroughly ensures a tender texture in the final dish.
• Wet your hands before shaping the meatloaf to prevent sticking and cracking during baking.
• For a gluten-free version, use gluten-free stuffing and substitute flour with cornstarch or a gluten-free thickener for the gravy.
• Add chopped fresh herbs like parsley or sage to enhance the herbaceous notes.

Storage

Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in the microwave or in a covered skillet over low heat with a splash of water or stock to keep moist. The gravy can be stored separately for up to 5 days and reheated on the stove, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this meatloaf ahead of time?

Yes, you can prepare the meatloaf mixture a few hours ahead and keep it covered in the refrigerator. For best texture, bake it fresh just before serving.

What if I don’t have turkey stock?

You can substitute chicken stock or broth if turkey stock is unavailable. For richer flavor, use homemade stock when possible.

Turkey Stuffing Meatloaf with Cranberry Sauce and Homemade Gravy Recipe

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★★★★★

4.6 from 116 reviews

This Turkey Stuffing Meatloaf combines moist ground turkey with savory herb-seasoned stuffing, sautéed vegetables, and a rich homemade gravy. Baked to perfection and served with cranberry sauce, this comforting dish is perfect for a hearty family dinner or holiday meal.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Meatloaf Mixture

• 4 cups dry stuffing mix, divided (Pepperidge Farms Herb Seasoned Classic recommended)
• 1 quart turkey stock, divided (homemade or boxed)
• 6 tablespoons butter
• 1 ½ cups onion, diced
• 1 cup celery, diced
• 2 teaspoons minced garlic
• 1 tablespoon Bell’s Seasoning (poultry seasoning)
• 4 whole eggs, beaten
• 2 pounds ground turkey (85% lean, mix of white and dark meat)
• 1 ½ teaspoons kosher salt (adjust based on stock saltiness)
• ½ teaspoon freshly ground black pepper

Gravy

• Remaining 2 cups turkey stock
• 3 ½ tablespoons butter
• 5 tablespoons all-purpose flour
• ½ teaspoon browning and seasoning sauce (e.g., Kitchen Bouquet)

For Serving

• Cranberry sauce, as desired

Instructions

1. Preheat Oven: Set your oven to 375 degrees F to prepare for baking the meatloaf.
2. Soften Stuffing Mix: In a large bowl, combine 3 cups of the stuffing mix with 2 cups of turkey stock. Let it soak until the stuffing absorbs the liquid and softens.
3. Sauté Vegetables: In a medium sauté pan over medium heat, melt 6 tablespoons butter. Add diced onion, celery, minced garlic, and poultry seasoning. Cook until the vegetables soften, then set aside to cool.
4. Process Remaining Stuffing: Place the remaining 1 cup of stuffing mix in a food processor and pulse until fine crumbs form. Set aside.
5. Combine Meatloaf Ingredients: Into the bowl with softened stuffing, add beaten eggs, ground turkey, kosher salt, and black pepper. Gently mix to combine without overworking the meat.
6. Add Vegetables and Crumbled Stuffing: Once cooled, add the sautéed vegetables and crumbled stuffing from the processor to the meatloaf mixture. Stir thoroughly for an even distribution.
7. Test Seasoning: In a small sauté pan, melt a bit of butter and cook a small piece of the meatloaf mixture. Taste and adjust seasonings if necessary.
8. Prepare Baking Tray: Line a medium sheet tray with parchment paper and spray with pan spray to prevent sticking.
9. Shape Meatloaf: Transfer the meatloaf mixture to the center of the prepared tray. Wet your hands in water and shape it into a smooth log, wetting hands often to avoid cracking.
10. Bake Meatloaf: Place the tray in the preheated oven and bake for 55-60 minutes until the internal temperature reaches 155 degrees F. Use a probe thermometer for accuracy. After checking temperature, plug the insertion hole with a toothpick and let it rest in the oven.
11. Rest Meatloaf: Remove meatloaf from oven once done, tent with foil, and let it rest for 15 minutes to allow juices to redistribute.
12. Make Gravy: While the meatloaf bakes, heat the remaining 2 cups turkey stock in a medium saucepan over medium heat.
13. Create Roux: In a small sauté pan, melt 3 ½ tablespoons butter over medium-low heat. Stir in 5 tablespoons flour and cook for 2-3 minutes until the raw flour scent dissipates.
14. Combine Roux and Stock: Gradually whisk the roux mixture into the hot stock, stirring continuously until the gravy thickens to your desired consistency.
15. Add Seasoning Sauce: Stir in ½ teaspoon of browning and seasoning sauce like Kitchen Bouquet. Simmer for a few minutes and adjust salt and pepper to taste.
16. Serve: Slice the rested meatloaf thickly, cover with hot gravy, and offer cranberry sauce on the side for a delicious finishing touch.

Notes

• For best results, use a probe thermometer with an alarm to monitor the meatloaf’s internal temperature.
• Keeping hands wet while shaping the meatloaf helps prevent cracking and ensures a smooth loaf.
• Adjust salt amounts based on the saltiness of your turkey stock to avoid over-seasoning.
• Leftover meatloaf can be refrigerated for up to 3 days or frozen for longer storage.
• For a richer flavor, homemade turkey stock is preferred over boxed stock.

Keywords: turkey meatloaf, stuffing meatloaf, holiday meatloaf, turkey dinner, homemade gravy, cranberry sauce, comforting meal