Description
This Turkey Stuffing Meatloaf combines the comforting flavors of traditional stuffing with lean ground turkey and pork, baked to juicy perfection with a sweet and tangy glaze. It’s a wholesome, family-friendly dish perfect for dinner gatherings or weeknight meals, offering a delicious twist on classic meatloaf.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 1 pound ground turkey
- 1/2 pound ground pork
- 1 cup stuffing mix (dry)
- 1/2 cup chicken broth
- 1 large egg
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Glaze
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare your baking dish by lining a baking sheet with parchment paper or lightly greasing a loaf pan for easy removal later.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and celery and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute, then remove from heat and allow the mixture to cool slightly.
- Combine Meatloaf Mixture: In a large bowl, combine the ground turkey, ground pork, dry stuffing mix, chicken broth, egg, dried sage, thyme, rosemary, salt, and black pepper. Add the cooled sautéed vegetables. Mix all ingredients thoroughly until well incorporated.
- Form Meatloaf: Shape the mixture into a loaf shape and place it onto the prepared baking sheet or into the loaf pan, smoothing the top gently.
- Prepare Glaze: In a small bowl, mix together the ketchup, brown sugar, and Dijon mustard. Spread this glaze evenly over the top of the meatloaf to add a flavorful, slightly sweet crust.
- Bake: Place the meatloaf in the preheated oven and bake for 1 hour, or until the internal temperature reaches 165°F (74°C), ensuring the meat is safely cooked through.
- Rest and Serve: Once baked, remove the meatloaf from the oven and let it rest for 10 minutes. This allows the juices to redistribute, making it easier to slice and more flavorful when served.
Notes
- Ensure the internal temperature of the meatloaf reaches 165°F to guarantee it is fully cooked and safe to eat.
- Using a loaf pan helps the meatloaf keep a uniform shape, but a baking sheet works well for a crispier crust.
- You can substitute ground pork with all ground turkey for a leaner option, though it may be slightly less moist.
- Leftover meatloaf slices make great sandwiches or can be reheated for quick lunches.
- For a gluten-free version, use gluten-free stuffing mix.
