If you love the cozy flavors of classic stuffing wrapped into a tender, juicy meatloaf, you are in the right kitchen. This Homemade Turkey Stuffing Meatloaf is comforting, simple, and weeknight-ready, with a glossy tangy glaze that steals the show.
Why You’ll Love This Homemade Turkey Stuffing Meatloaf
- Juicy every time thanks to sautéed veggies and broth for moisture.
- Simple pantry staples with classic holiday flavor any night of the week.
- Family friendly and great for leftovers, sandwiches, or meal prep.
- Light but satisfying, with lean ground turkey and herby stuffing mix.
Homemade Turkey Stuffing Meatloaf Ingredients & Substitutions
- 2 lb ground turkey (93 percent lean is ideal; 99 percent lean can be dry, so add 1 extra tablespoon oil or a splash more broth)
- 2 tablespoons butter or olive oil (for sautéing)
- 1 small onion, finely diced
- 2 celery stalks, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups dry stuffing mix (or 1 1/4 cups plain breadcrumbs + 1 teaspoon poultry seasoning + 1/2 teaspoon dried sage)
- 2 large eggs
- 1/2 cup low-sodium chicken broth or milk (add up to 2 extra tablespoons if mixture seems dry)
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
- 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- 1 teaspoon poultry seasoning (or 1/2 teaspoon each dried thyme and sage)
- Optional: 1/2 cup grated Parmesan or shredded cheddar for richness
Glaze:
- 1/3 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar or Dijon mustard
Step-by-Step Instructions to Make Homemade Turkey Stuffing Meatloaf
Preheat and Prepare the Pan
Heat oven to 350°F. Line a loaf pan with parchment, letting it overhang for easy lifting, or lightly oil a sheet pan and shape a free-form loaf.
Sauté the Aromatics
In a skillet, warm butter or oil over medium heat. Cook onion and celery with a pinch of salt until soft, 5 to 7 minutes. Stir in garlic for 30 seconds, then cool slightly. This boosts flavor and moisture.
Mix the Meatloaf Base
In a large bowl, combine ground turkey, cooled vegetables, stuffing mix, eggs, broth or milk, parsley, salt, pepper, and poultry seasoning. Mix gently with a fork or your hands just until combined. Do not overmix.
Shape and Add the First Layer of Glaze
Transfer to the pan and shape into a loaf about 8 inches long. Whisk ketchup, Worcestershire, brown sugar, and vinegar. Brush half the glaze over the top.
Bake to Juicy Perfection
Bake 45 to 55 minutes until the center reaches 160°F. Brush with remaining glaze and bake 5 to 10 minutes more, or until the loaf reaches 165°F.
Rest and Slice
Rest 10 minutes so juices settle. Lift out with parchment and slice with a sharp serrated knife.
Optional: Quick Pan Gravy
Deglaze the empty hot pan with 3/4 cup chicken broth, scraping browned bits. Whisk 1 teaspoon cornstarch with 1 tablespoon water, stir in, simmer 1 minute, then finish with a small knob of butter and pepper.
Tips for Success
- Sauté the onion and celery so they sweeten and do not leach moisture from the turkey.
- Add moisture smartly. If the mixture looks crumbly, add 1 to 2 tablespoons extra broth.
- Do not overmix. Fold gently until just combined for a tender texture.
- Use an instant-read thermometer and pull at 165°F to avoid dryness.
- Rest before slicing so the loaf holds together and stays juicy.
Variations of Homemade Turkey Stuffing Meatloaf
- Cranberry-Glazed: Swap brown sugar and vinegar for 2 tablespoons cranberry sauce in the glaze.
- Apple & Sage: Add 1/2 cup finely diced apple and a pinch more sage for autumn vibes.
- Mushroom Umami: Sauté 1 cup minced mushrooms with the aromatics for extra moisture.
- Cheddar-Stuffed: Tuck a 3-ounce strip of cheddar in the center before baking.
- Mini Meatloaves: Portion into a muffin tin and bake 18 to 22 minutes, glazing halfway.
- Gluten-Free: Use gluten-free stuffing mix or certified GF breadcrumbs.
Serving Suggestions: What to Pair with Homemade Turkey Stuffing Meatloaf
- Buttery mashed potatoes or cauliflower mash with the quick pan gravy
- Green beans with lemon zest or roasted Brussels sprouts
- Cranberry sauce for a bright, tangy contrast
- A simple arugula salad with olive oil and vinegar
- Warm dinner rolls to catch every drop of glaze
Storage & Reheating Instructions
- Fridge: Store slices airtight up to 4 days.
- Reheat: Cover and warm at 300°F for 15 to 20 minutes or microwave in 30 second bursts until 165°F.
- Freeze: Wrap slices individually and freeze up to 3 months. Thaw overnight in the fridge, then reheat gently.
- Leftover Magic: Make open-faced sandwiches with gravy, or crumble into a skillet for a quick hash with potatoes and eggs.
Memories Made Around the Table
This is the meatloaf I make when the house needs that holiday hug, even on a Tuesday. The glaze bubbles, the kitchen smells like thyme and butter, and everyone wanders in asking when dinner is ready.
FAQs
Can I use leftover cooked stuffing? Yes. Use 1 1/2 cups crumbled leftover stuffing. Reduce added salt slightly and start with 1/3 cup broth, adding more only if the mixture seems dry.
How do I keep turkey meatloaf from drying out? Sauté the vegetables, add a moisture source like broth or milk, mix gently, and cook just to 165°F with a rest before slicing.
Can I make it ahead? Assemble up to 24 hours in advance, cover, and refrigerate. Bake cold from the fridge, adding 5 to 10 minutes, and check temperature.
Can I use ground chicken or beef? Yes. Ground chicken works similarly to turkey. For beef, reduce broth slightly and expect a richer flavor and more pan drippings.
Final Thoughts
Homemade Turkey Stuffing Meatloaf brings nostalgic stuffing flavor to a weeknight-friendly dinner. Keep it simple, trust your thermometer, and enjoy that cozy, herby slice.
Homemade Turkey Stuffing Meatloaf (Juicy & Cozy)
Equipment
- 1 Loaf pan or use a sheet pan for a free-form loaf
- 1 Parchment Paper (optional)
- 1 Skillet
- 1 Mixing Bowl
- 1 Instant-read thermometer
- 1 Basting brush for glaze
- 1 Serrated knife for slicing
Ingredients
Meatloaf
- 2 lb ground turkey 93% lean ideal; add 1 tbsp oil or a splash more broth if using 99%
- 2 tbsp butter or olive oil for sautéing
- 1 small onion finely diced
- 2 stalks celery finely diced
- 2 cloves garlic minced
- 1.5 cup dry stuffing mix or 1 1/4 cups plain breadcrumbs + 1 tsp poultry seasoning + 1/2 tsp dried sage
- 2 large eggs
- 0.5 cup low-sodium chicken broth or milk add up to 2 tbsp if mixture seems dry
- 2 tbsp fresh parsley chopped
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp poultry seasoning or 1/2 tsp each dried thyme and sage
- 0.5 cup Parmesan or cheddar cheese optional, grated or shredded
Glaze
- 0.33 cup ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar or Dijon mustard
Optional Quick Pan Gravy
- 0.75 cup chicken broth for deglazing
- 1 tsp cornstarch
- 1 tbsp water to mix with cornstarch
- 1 tbsp butter to finish
- black pepper to taste
Instructions
Preheat and Prepare the Pan
- Heat oven to 350°F. Line a loaf pan with parchment, letting it overhang for easy lifting, or lightly oil a sheet pan and shape a free-form loaf.
Sauté the Aromatics
- In a skillet, warm butter or oil over medium heat. Cook onion and celery with a pinch of salt until soft, 5 to 7 minutes. Stir in garlic for 30 seconds, then cool slightly. This boosts flavor and moisture.
Mix the Meatloaf Base
- In a large bowl, combine ground turkey, cooled vegetables, stuffing mix, eggs, broth or milk, parsley, salt, pepper, and poultry seasoning. Mix gently with a fork or your hands just until combined. Do not overmix.
Shape and Add the First Layer of Glaze
- Transfer to the pan and shape into a loaf about 8 inches long. Whisk ketchup, Worcestershire, brown sugar, and vinegar. Brush half the glaze over the top.
Bake to Juicy Perfection
- Bake 45 to 55 minutes until the center reaches 160°F. Brush with remaining glaze and bake 5 to 10 minutes more, or until the loaf reaches 165°F.
Rest and Slice
- Rest 10 minutes so juices settle. Lift out with parchment and slice with a sharp serrated knife.
Optional: Quick Pan Gravy
- Deglaze the empty hot pan with 3/4 cup chicken broth, scraping browned bits. Whisk 1 teaspoon cornstarch with 1 tablespoon water, stir in, simmer 1 minute, then finish with a small knob of butter and pepper.