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

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!
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!
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.
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!
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:
- Turkey Parmesan Sliders
- Sweet Potato Spinach and Bacon Turkey Burgers
- Baked Manicotti with Turkey Sausage
- Jack’s Meatloaf With Gravy
- Touchdown Mini Meatloaf
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Turkey Stuffing Meatloaf
Turkey Stuffing Meatloaf has all of the delicious flavors of your favorite Thanksgiving stuffing in meatloaf form!
Ingredients
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 1/2 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 1/2 teaspoons kosher salt (taste your stock. If salty, cut back on adding salt)
1/2 teaspoon freshly ground black pepper
Gravy
Half of stock from above
3 1/2 tablespoons butter
5 tablespoons all-purpose flour
1/2 teaspoon browning and seasoning sauce, such as Kitchen Bouquet
Cranberry sauce, for serving on the side
Instructions
- 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.
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added 3t sage (we love sage-y stuffing), 1 T finely chopped celery leaves (no celery ribs added) and cream of celery soup – 1/2 into the mixture (mixed with stock to equal liquid called for in recipe) 1/2 thinned down with stock on top of the loaves then peppered. Did not saute the onions (added finely chopped raw to mixture) so removed all butter. Baked covered by foil 3/4 of the time then uncovered the last bit to brown up and crust over.
Glad you enjoyed the meatloaf Jenn!
This meatloaf reminds me of Thanksgiving! All the great flavors & very moist. I did use half the butter & eggs, but otherwise followed the recipe. The gravy is delicious too & a nice compliment to the meatloaf.
Thank you Jennifer!
This is delicious! Thank you so much for sharing. I’ve made it twice now and my elderly neighbour is loving it too.
So glad the recipe is a hit Karen!
Fabulous recipe 👍😋!!
Thanks!
Everybody loved this recipe. It was wonderful, and I even had to make it gluten-free, and I even stuffed it in a pumpkin, and cooked it in the instant pot, it was so delicious. Thank you.
Great suggestions Laura – so glad the recipe was a hit!
So I didn’t realize I had commented right after I made it and I commented again if you could like com mingle them together or something I don’t know anyways I just wanted to let you know that even now I still love this recipe even if it’s not stuffed in a pumpkin
Thank you Lauranne! (Stuffing a pumpkin with this meatloaf is such an interesting idea!)
It was absolutely delicious!
Thanks Danny!
Quite good! I added a half package of Lipton onion mix and some oats. Covered top with worstshire sauce mixed with ketchup and mustard and fried onion rings
Thanks for the suggestions Adrienne!
Added chopped Red Pepper, Mushroom plus a quarter cup of Parmesan… It’s in our monthly rotation. Yumm
Thanks for the suggestion TC!
This is so delicious! I’ve made it a few times now. This last time I used stove top stuffing and omitted the salt.
Thanks Carrie!
Can I make this the night before and stick in the fridge, and cook the next day?
Yes – that should work Lindsey. You’ll just want to bring it back to room temperature before baking as it’s so dense, if the meatloaf is chilled through when you bake it, the outside will overcook while the inside is undercooked.