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Turkey Stuffing Meatloaf has all of the delicious flavors of your favorite Thanksgiving stuffing in meatloaf form!

Turkey Stuffing Meatloaf

Now that Thanksgiving has come and gone, you’ll likely start to see all sorts of specials on ground turkey at the supermarket. I don’t mind one bit – because it’s the perfect reason to make this Turkey Stuffing Meatloaf!

My husband Jack states that this Turkey Stuffing Meatloaf is the best meatloaf ever – and I have to agree, it’s right up near the top of my favorites too. It has the texture and appeal of your typical meatloaf, but it tastes like the turkey stuffing you enjoyed on Thanksgiving day!


Turkey Stuffing Meatloaf

How do you make Turkey Stuffing Meatloaf?

You make this easy Turkey Stuffing Meatloaf with ground turkey and dry stuffing mix, plus onions, celery and garlic, eggs for a binder, plus Bell’s Seasoning – a must-add ingredient to lend that classic stuffing flavor to this meatloaf.

We also highly recommend using Pepperidge Farm’s Herb Seasoned Classic Stuffing Mix in this Turkey Stuffing Meatloaf.  This is not a sponsored post – we just think that the crumb texture of their classic stuffing mix is ideal for this meatloaf versus some other brands that are more like cubes of bread, plus the herb seasoning flavors are delicious too!

Turkey Stuffing Meatloaf

We bake our Turkey Stuffing Meatloaf on a large parchment-lined sheet pan – forming the turkey and stuffing mixture into a large loaf for baking.


Turkey Stuffing Meatloaf

Your Turkey Stuffing Meatloaf will take about a hour to bake through – plenty of time to prepare the gravy to serve alongside your meatloaf, or to roast some root vegetables for a side dish.  This really couldn’t be any easier to make!

Turkey Stuffing Meatloaf

And – this Turkey Stuffing Meatloaf also makes great hot meatloaf sandwiches the next day! We like to cut a slice or two, then brown them in a skillet to heat through, plus the caramelized fried edges add even more delicious flavor to the meatloaf.

You may enjoy these other recipes:

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Turkey Stuffing Meatloaf

Turkey Stuffing Meatloaf

  • Author: A Family Feast
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10 to 12 servings
  • Category: leftovers
  • Method: baked
  • Cuisine: American


4 cups dry stuffing mix, divided (we used Pepperidge Farms Herb Seasoned Classic Stuffing Mix)

1 quart turkey stock, divided (boxed is OK, our homemade recipe is better)

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 (we used 85% lean from Shady Brook Farms, which is a mix of white and dark meat)

1 ½ teaspoons kosher salt (taste your stock. If salty, cut back on adding salt)

½ teaspoon freshly ground black pepper


Half of stock from above

3 ½ tablespoons butter

5 tablespoons all-purpose flour

½ teaspoon browning and seasoning sauce, such as Kitchen Bouquet

Cranberry sauce, for serving on the side


Preheat oven to 375 degrees F.

In a large bowl, add 3 cups of the stuffing mix and stir in two cups of the stock. Let sit to soak up the liquid and soften.

In a medium saute pan over medium heat, add butter to melt. Once melted, add onion, celery, garlic and poultry seasoning. Cook until the vegetables are starting to get soft. Set aside to cool.

Pour the remaining cup of stuffing mix in a food processor and process to crumbs. Set this aside.

Add the eggs, ground turkey, salt and pepper to the bowl with the three cups of stuffing mix and gently combine

Add the now-cooled celery and onions along with the cup of ground stuffing mix to the bowl and stir in to combine.

In a small saute pan in some melted butter, fry up a small piece of the meatloaf to sample a taste. Adjust the seasonings as needed.

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

Scrape the meatloaf mixture into the center of the prepared sheet tray. Fill a bowl with water and using wet hands, form the meatloaf into a log, wetting hands often to shape and smooth top and sides. This will also help keep it from cracking.

Bake for 55-60 minutes to an internal temperature of 155 degrees F. (It’s best to use a probe thermometer connected to a device that will alarm at 155 degrees F). If you use an instant read thermometer instead, as soon as you withdraw the probe, insert a fat toothpick into the hole to stop the juices from leaking out. (Leave the hole plugged for 15 minutes after the meatloaf comes out of the oven.)

Once the internal temperature reaches 155 degrees F, remove the meatloaf from the oven, tent with foil and let rest 15 minutes before slicing.

While the meatloaf is cooking, make the gravy by heating the two remaining cups of stock in a medium sauce pan.

In a small saute pan, melt the butter over medium low and add the flour. Cook for 2-3 minutes until raw flour smell is gone.

Slowly add this mixture to the hot stock while whisking until you reach your desired thickness.

Add the Kitchen Bouquet and cook on low for a few minutes. Taste for seasoning and add salt and pepper if needed.

To serve, place a thick slice of meatloaf on a serving dish, cover with hot gravy and serve cranberry sauce on the side.

Keywords: turkey stuffing meatloaf



Turkey Stuffing Meatloaf


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  • Tina G wrote:

    Oh my yummmm! This is absolutely AMAZING!!! I can not rave enough about this meal! It is a MUST HAVE in your recipe rotation😋

    • Martha wrote:

      Thanks Tina!

  • Jackie wrote:

    I’ve wanted a meatloaf type stuffing for years, and finally found yours this year. It turned out so good. Topped with cranberry sauce, it was my favorite side this year!

    • Martha wrote:

      Thanks Jackie – so glad you enjoyed the recipe!

  • Lynn Pettit wrote:

    Made this for dinner last night and it was AMAZING! Thanksgiving meal without having to roast the turkey. Glad I came across this one!

    • Martha wrote:

      Thanks Lynn! So glad you enjoyed the recipe!

  • Staceycummings wrote:

    OMG! Cheap Thanksgiving bomb in my mouth! I totally changed up the stuffing recipe to my sausage and onion with creamed corn and glazed it with cranberry/duck sauce/ bbq sauce topping. I would never have attempted a turkey, stuffing meatloaf if it wasn’t for your inspiration! Thank you! I made it in mini bread crocks and they came out perfect!

    • Martha wrote:

      Sounds like a delicious adaptation Stacey!

  • Peg Parrish wrote:

    My dear grandmother, who has been gone for many decades, always used Pepperidge Farm Herb Stuffing in her (beef) meatloaf and it was the best I ever tasted. I am eager to try this with ground turkey and the other flavors you use. I am sure it will be a hit, too! Thanks for the recipe.

    • Martha wrote:

      I hope our recipe is half as good as your dear grandmother’s version Peg! 🙂

  • Nancy wrote:

    Delicious! Cut back butter to 2 tablespoons and used only 2 eggs. Baked in a meatloaf pan for 1 1/4 hour, covered with foil and cooled for 10 minutes before slicing. Looking foward to the leftovers!

    • Martha wrote:

      Thanks Nancy!

  • Cynthia wrote:

    I love meatloaf and this one has great flavor, however it was too wet to form into a loaf. I personally think 4 eggs and 6 tbsps of butter is way too much. Next time I’ll cut both of those in half. I also had to cook for almost 1 1/2 hrs to be able to slice it.

    • Martha wrote:

      Thanks for your feedback Cynthia!

  • Linda wrote:

    Hi Martha
    I just ordered the Bell’s Seasoning from Amazon…I had never heard of this brand. My hubby, unlike me, is not a fan of meatloaf made with beef but he is a huge fan of turkey and dressing( it’s a Southern thing). As it happens, I’m not crazy about turkey, however I love dressing. Sounds like we will both be happy!!!!

    • Martha wrote:

      I definitely think you’ll both enjoy this recipe Linda! (And I’m glad you bought the Bell’s too!) 🙂

  • Gail C Richards wrote:

    Martha, What happens to the 3 cups of stuffing mix? I don’t see it being used.

    • Martha wrote:

      Ah – thank you Gail! We just went in and fixed the recipe….thank you for email us with your question!

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