Irresistible Turkey Stuffing Meatloaf

Here is my favorite turkey stuffing meatloaf recipe, with ground turkey, savory stuffing mix, vegetables, and all the cozy flavors of Thanksgiving dinner rolled into one easy weeknight meal.

This meatloaf is my family’s go-to comfort food when we’re craving holiday flavors but don’t want all the fuss. I love making it because it tastes like Thanksgiving dinner but comes together in just one dish. Perfect for those busy nights when you want something hearty and satisfying!

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What Kind of Ground Turkey Should I Use?

For this meatloaf, you’ll want to use ground turkey that’s around 85% lean, which gives you the perfect balance of flavor and moisture. This mix typically includes both white and dark meat, and the dark meat is what keeps your meatloaf from drying out during cooking. If you can only find 93% lean ground turkey, that’s fine too, but you might want to add an extra tablespoon of butter or a bit of olive oil to the mixture to help with moisture. Avoid the super lean 99% ground turkey for this recipe, as it tends to make a pretty dry meatloaf that nobody really wants to eat.

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Options for Substitutions

This comfort food recipe is pretty forgiving when it comes to swaps and substitutions:

• Dry stuffing mix: Any brand of herb-seasoned stuffing mix works here. If you only have plain breadcrumbs, use 3 cups and add extra herbs like sage, thyme, and parsley to make up for the missing seasoning.
• Turkey stock: Chicken stock is a great substitute if you can’t find turkey stock. You can also use vegetable stock, though the flavor will be a bit lighter.
• Ground turkey: Ground chicken works just as well, or you can use a mix of ground turkey and ground pork for extra richness. Stick with 85% lean or similar to avoid a dry meatloaf.
• Bell’s Seasoning: If you don’t have Bell’s, make your own by mixing 1 teaspoon each of dried sage, thyme, and marjoram with ½ teaspoon rosemary.
• Browning sauce: Skip this if you don’t have it – it’s just for color. A splash of soy sauce or Worcestershire can add similar depth to your gravy.
• All-purpose flour: For the gravy, you can use cornstarch instead – just use half the amount (about 2½ tablespoons) mixed with cold stock before adding to the pan.

Watch Out for These Mistakes While Cooking

The biggest mistake when making turkey stuffing meatloaf is using ground turkey that’s too lean, which will result in a dry, crumbly loaf – stick with 85% lean that includes both white and dark meat for the best moisture and flavor.

Another common error is not letting the stuffing mix absorb enough liquid before combining it with the meat, so make sure to give it at least 10-15 minutes to fully hydrate and cool down before mixing.

Overmixing the turkey and stuffing combination will create a dense, tough texture, so gently fold everything together just until combined, and don’t forget to check the internal temperature reaches 165°F in the center before removing from the oven.

For a perfect gravy, whisk your flour and butter mixture constantly to avoid lumps, and if your turkey stock is already salty, taste as you go and reduce the added salt accordingly.

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What to Serve With Turkey Stuffing Meatloaf?

This meatloaf already has that cozy Thanksgiving vibe built right in, so I like to lean into it with classic holiday sides. Mashed potatoes are a no-brainer here – they soak up that gravy beautifully and make the whole meal feel like a warm hug. Green bean casserole or simple roasted Brussels sprouts add a nice veggie element that balances out all the hearty flavors. Don’t forget the cranberry sauce that’s mentioned in the recipe – it cuts through the richness perfectly and gives you that sweet-tart contrast that makes turkey dishes sing.

Storage Instructions

Store: This turkey stuffing meatloaf keeps really well in the fridge for up to 4 days when wrapped tightly in foil or stored in an airtight container. I actually think it tastes even better the next day after all those flavors have had time to meld together!

Freeze: You can freeze the whole meatloaf or individual slices for up to 3 months. Wrap it well in plastic wrap and then foil to prevent freezer burn. I like to slice it first and freeze portions separately so I can grab just what I need for a quick dinner.

Reheat: To warm up leftover meatloaf, cover it with foil and heat in a 350°F oven for about 15-20 minutes until heated through. You can also microwave individual slices on medium power for 1-2 minutes. The gravy might need a quick stir and a splash of turkey stock if it gets too thick after storing.

Estimated Nutrition

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

• Calories: 3400-3700
• Protein: 180-200 g
• Fat: 150-165 g
• Carbohydrates: 300-330 g

Ingredients

For the turkey meatloaf:

• 3 cups herb-seasoned dry stuffing mix (such as pepperidge farm)
• 2 cups turkey stock (boxed or homemade)
• 6 tbsp butter
• 1 1/2 cups diced onion
• 1 cup diced celery
• 2 tsp minced garlic
• 1 tbsp bell’s seasoning
• 4 large eggs, beaten
• 2 lb ground turkey (85% lean; mixture of dark and white meat)
• 1 1/2 tsp kosher salt (reduce if stock is salty)
• 1/2 tsp freshly ground black pepper
• 1 cup seasoned stuffing crumbs (from above mix, ground in processor)

For the gravy:

• 2 cups turkey stock
• 3 1/2 tbsp butter
• 5 tbsp all-purpose flour
• 1/2 tsp browning and seasoning sauce (e.g., kitchen bouquet)
• Additional kosher salt and black pepper, if needed

To serve:

• Cranberry sauce (on the side)

Step 1: Preheat Oven and Prepare Stuffing Mixture

• 3 cups herb-seasoned dry stuffing mix
• 2 cups turkey stock

Begin by preheating your oven to 375°F (190°C).

In a large bowl, combine 3 cups of the herb-seasoned dry stuffing mix with 2 cups of turkey stock.

Stir to combine thoroughly and allow the mixture to sit, letting the stuffing absorb the liquid and soften.

Step 2: Sauté Vegetables with Seasonings

• 6 tbsp butter
• 1 1/2 cups diced onion
• 1 cup diced celery
• 2 tsp minced garlic
• 1 tbsp Bell’s Seasoning

In a medium sauté pan over medium heat, melt 6 tablespoons of butter.

Add the diced onion, diced celery, minced garlic, and Bell’s Seasoning.

Sauté everything together until the vegetables begin to soften, which should take about 5-7 minutes.

Remove from heat and let the mixture cool slightly.

I always let the vegetables cool a bit so they don’t scramble the eggs in the next step.

Step 3: Prepare Seasoned Stuffing Crumbs

• 1 cup seasoned stuffing crumbs (from above mix, ground in processor)

Take 1 cup of the remaining stuffing mix and blend in a food processor until very fine, creating seasoned stuffing crumbs.

Set these aside; they will help bind the meatloaf together.

Step 4: Combine and Season Meatloaf Mixture

• 4 large eggs, beaten
• 2 lb ground turkey (85% lean; mixture of dark and white meat)
• 1 1/2 tsp kosher salt (reduce if stock is salty)
• 1/2 tsp freshly ground black pepper
• cooked vegetable mixture from Step 2
• seasoned stuffing crumbs from Step 3
• soaked stuffing mixture from Step 1

To the bowl with the soaked stuffing mixture (from Step 1), add the beaten eggs, ground turkey, kosher salt, and black pepper.

Mix gently to combine.

Add the cooled sautéed vegetables from Step 2 and the prepared stuffing crumbs from Step 3.

Fold everything together until fully incorporated, but do not overmix.

Step 5: Shape and Bake the Meatloaf

• meatloaf mixture from Step 4
• additional butter for taste-test (from original butter amount)

Line a medium sheet tray with parchment and spray it with pan spray.

Scrape the meatloaf mixture into the center.

Use a bowl of water to keep your hands wet, shaping the mixture into a log and smoothing the top and sides.

This helps prevent cracking.

For seasoning accuracy, you can fry a small piece of the meatloaf mixture in a skillet with a bit of butter and taste it, adjusting seasoning if needed.

Bake for 55-60 minutes or until a meat thermometer inserted in the center registers 155°F.

Once done, remove from the oven, tent with foil, and let rest for 15 minutes before slicing.

I like to plug the thermometer hole with a fat toothpick to prevent the juices from escaping as the meatloaf rests.

Step 6: Prepare the Turkey Gravy

• 2 cups turkey stock
• 3 1/2 tbsp butter
• 5 tbsp all-purpose flour
• 1/2 tsp browning and seasoning sauce (e.g., Kitchen Bouquet)
• additional kosher salt and black pepper, if needed

While the meatloaf bakes, prepare the turkey gravy.

In a medium saucepan, bring 2 cups turkey stock to a gentle simmer.

In a small sauté pan over medium-low heat, melt 3 1/2 tablespoons of butter.

Whisk in 5 tablespoons of all-purpose flour and cook for 2-3 minutes to remove the raw flour taste.

Gradually add this roux to the simmering stock, whisking continuously until the gravy thickens to your liking.

Stir in the browning and seasoning sauce and let cook on low for a few more minutes.

Taste and adjust seasoning with additional salt and black pepper as needed.

For extra depth of flavor, I sometimes add a splash more stock or a pinch of poultry seasoning to the gravy.

Step 7: Serve the Meatloaf with Gravy and Cranberry Sauce

• cooked turkey meatloaf from Step 5
• turkey gravy from Step 6
• cranberry sauce (on the side)

Slice the rested turkey meatloaf into thick pieces.

Arrange on serving plates, generously topping each slice with the hot turkey gravy from Step 6.

Serve with cranberry sauce on the side for a classic touch.

Irresistible Turkey Stuffing Meatloaf

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

5 from 1 vote

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Prep Time 27 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 22 minutes mins

Servings 4

Calories 3550 kcal

Ingredients

  

For the turkey meatloaf:

• 3 cups herb-seasoned dry stuffing mix (such as Pepperidge Farm)
• 2 cups turkey stock (boxed or homemade)
• 6 tbsp butter
• 1 1/2 cups diced onion
• 1 cup diced celery
• 2 tsp minced garlic
• 1 tbsp Bell’s Seasoning
• 4 large eggs, beaten
• 2 lb ground turkey (85% lean; mixture of dark and white meat)
• 1 1/2 tsp kosher salt (reduce if stock is salty)
• 1/2 tsp freshly ground black pepper
• 1 cup seasoned stuffing crumbs (from above mix, ground in processor)

For the gravy:

• 2 cups turkey stock
• 3 1/2 tbsp butter
• 5 tbsp all-purpose flour
• 1/2 tsp browning and seasoning sauce (e.g., Kitchen Bouquet)
• additional kosher salt and black pepper, if needed

To serve:

• cranberry sauce (on the side)

Instructions

 

• Begin by preheating your oven to 375°F (190°C). In a large bowl, combine 3 cups of the herb-seasoned dry stuffing mix with 2 cups of turkey stock. Stir to combine thoroughly and allow the mixture to sit, letting the stuffing absorb the liquid and soften.
• In a medium sauté pan over medium heat, melt 6 tablespoons of butter. Add the diced onion, diced celery, minced garlic, and Bell’s Seasoning. Sauté everything together until the vegetables begin to soften, which should take about 5-7 minutes. Remove from heat and let the mixture cool slightly. I always let the vegetables cool a bit so they don't scramble the eggs in the next step.
• Take 1 cup of the remaining stuffing mix and blend in a food processor until very fine, creating seasoned stuffing crumbs. Set these aside; they will help bind the meatloaf together.
• To the bowl with the soaked stuffing mixture (from Step 1), add the beaten eggs, ground turkey, kosher salt, and black pepper. Mix gently to combine. Add the cooled sautéed vegetables from Step 2 and the prepared stuffing crumbs from Step 3. Fold everything together until fully incorporated, but do not overmix.
• Line a medium sheet tray with parchment and spray it with pan spray. Scrape the meatloaf mixture into the center. Use a bowl of water to keep your hands wet, shaping the mixture into a log and smoothing the top and sides. This helps prevent cracking. For seasoning accuracy, you can fry a small piece of the meatloaf mixture in a skillet with a bit of butter and taste it, adjusting seasoning if needed. Bake for 55-60 minutes or until a meat thermometer inserted in the center registers 155°F. Once done, remove from the oven, tent with foil, and let rest for 15 minutes before slicing. I like to plug the thermometer hole with a fat toothpick to prevent the juices from escaping as the meatloaf rests.
• While the meatloaf bakes, prepare the turkey gravy. In a medium saucepan, bring 2 cups turkey stock to a gentle simmer. In a small sauté pan over medium-low heat, melt 3 1/2 tablespoons of butter. Whisk in 5 tablespoons of all-purpose flour and cook for 2-3 minutes to remove the raw flour taste. Gradually add this roux to the simmering stock, whisking continuously until the gravy thickens to your liking. Stir in the browning and seasoning sauce and let cook on low for a few more minutes. Taste and adjust seasoning with additional salt and black pepper as needed. For extra depth of flavor, I sometimes add a splash more stock or a pinch of poultry seasoning to the gravy.
• Slice the rested turkey meatloaf into thick pieces. Arrange on serving plates, generously topping each slice with the hot turkey gravy from Step 6. Serve with cranberry sauce on the side for a classic touch.