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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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/turkey-stuffing-meatloaf-with-cranberry-sauce-and-homemade-gravy-recipe/