Turkey Stuffing Meatloaf

Recipe by Benjamin Brown

Turkey Stuffing Meatloaf bakes ground turkey with broth-soaked stuffing and a sweet cranberry glaze until juicy, tender, and easy to slice.

Course: Main

Cuisine: American

Difficulty: Easy

Servings

Prep time

20 minutes

Cooking time

1 hour

Calories

310 kcal

1 hour 20 minutes

Ingredients

6 ounces herb stuffing mix

1 cup warm chicken broth

2 pounds ground turkey

2 large eggs, beaten

½ cup finely diced yellow onion

2 cloves garlic, minced

1 teaspoon dried sage

1 teaspoon kosher salt

½ teaspoon black pepper

½ cup whole berry cranberry sauce

2 tablespoons ketchup

1 tablespoon Dijon mustard

Directions

Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper.

Stir the stuffing mix and warm broth together in a large bowl and let sit 5 minutes until absorbed.

Add the turkey, eggs, onion, garlic, sage, salt, and pepper and gently mix until just combined.

Shape the mixture into a loaf about 9 by 5 inches on the prepared baking sheet.

Stir together the cranberry sauce, ketchup, and Dijon, then spread half over the loaf.

Bake for 45 minutes, then spread on the remaining glaze.

Continue baking 15 minutes more, until the internal temperature reaches 165°F.

Rest the meatloaf 10 minutes before slicing and serving.

Nutrition Facts

Total number of serves:

1 slice

Calories:

310

Cholesterol:

125 mg

Sodium:

720 mg

Potassium:

380 mg

Sugar:

9 g

Protein:

28 g

Calcium:

60 mg / 5% DV

Iron:

2.5 mg / 14% DV

Every year after the big holiday meal, I find myself standing in front of the fridge wondering how to keep those cozy flavors going without serving the same plate twice. This meatloaf is my answer. It tastes like Thanksgiving, sage, savory stuffing, and a touch of cranberry, but it slices up like a weeknight hero.

The idea came from a simple observation: stuffing already does what a good meatloaf binder does. It soaks up moisture, adds seasoning, and keeps everything tender. So I stopped fighting it and folded stuffing mix right into ground turkey.

The first bite is juicy and herby, with a sweet-tart glaze on top that makes the whole thing feel festive. I think you will be surprised how moist lean turkey can be when it is treated this way.

The Inspiration Behind This Recipe

I grew up with a meatloaf that was always a little dry, and I spent years trying to fix that in my own kitchen. Holiday leftovers taught me the answer: bread-based stuffing holds broth beautifully.

This recipe is a tribute to the second day of the holiday, when the best flavors get remixed into something new.

Why This Cooking Method Works

Soaking the stuffing mix in warm broth before mixing means it acts like a sponge inside the loaf, releasing moisture as it bakes. That is what keeps lean turkey from drying out.

Baking in a loaf pan or free-form on a sheet pan both work. A free-form loaf gives you more browned edges and more glaze surface, so that is my preference. A hot oven finishes it in about an hour without overcooking the outside.

Flavor Profile: What to Expect

Expect savory sage, onion, and celery up front, with the gentle sweetness of cranberry glaze on top. The texture is tender and sliceable, with a lightly crisp, caramelized crust.

Tips for Making the Best Turkey Stuffing Meatloaf

Let the stuffing soak fully, about five minutes, before adding the meat. Mix with a light hand, since overworking makes the loaf dense.

Use an instant-read thermometer and pull the loaf at 165°F. Rest it for ten minutes before slicing so the juices settle.

Serving Suggestions

Serve slices with mashed potatoes, green beans, and a spoonful of warm gravy. Leftover slices make fantastic sandwiches on soft rolls with a little extra cranberry sauce.

Storage, Reheating, and Make-Ahead Tips

Refrigerate leftovers in an airtight container for up to four days. Reheat slices in a covered skillet or the oven at 325°F with a splash of broth to keep them moist.

You can assemble the loaf a day ahead, cover, and refrigerate, then glaze and bake when ready. It also freezes well, baked and sliced, for up to three months.

Why This Recipe Deserves a Spot in Your Rotation

It is budget friendly, uses pantry staples, and delivers big holiday flavor any night of the year. It is also a great way to put leftover stuffing or cranberry sauce to work.

Recommended Drink Pairing

For an alcoholic option, pour a chilled Pinot Noir, whose bright red fruit echoes the cranberry and complements the sage. For a non-alcoholic option, try sparkling cranberry spritzer with a squeeze of orange and a sprig of rosemary.

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