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When you’re craving all the cozy flavors of Thanksgiving without cooking a full feast, this Turkey Stuffing Meatloaf with Gravy brings it all together in one easy dish. Juicy ground turkey, savory stuffing, sautéed veggies, and a hit of incredible flavor. Topped with rich homemade gravy and served with cranberry sauce, it’s the ultimate comfort meal — perfect for the holidays or any night of the week.
Why You’ll Love This Recipe
- All the flavors of Thanksgiving in one pan — no need for multiple sides.
- Simple ingredients that come together fast.
- Family-approved comfort food with a savory, homestyle taste.
- Make-ahead friendly — great for meal prep or holiday planning.
Ingredients
For the Meatloaf
- 3 cups herb-seasoned dry stuffing mix
- 2 cups turkey or chicken stock
- 6 tablespoons butter
- 1 ½ cups diced onion
- 1 cup diced celery
- 2 teaspoons minced garlic
- 1 tablespoon Creole Kick
- 4 large eggs, beaten
- 2 pounds ground turkey (85% lean)
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
For the Gravy
- 2 cups turkey or chicken stock
- 3 ½ tablespoons butter
- 5 tablespoons all-purpose flour
- ½ teaspoon browning sauce (optional, for color)
- Salt and pepper, to taste
To Serve
- Cranberry sauce on the side
Instructions
- Preheat the oven to 375°F (190°C).
- Soften the stuffing: In a large bowl, combine the stuffing mix and turkey stock. Let it sit for a few minutes to absorb the liquid.
- Sauté the vegetables: In a skillet, melt the butter over medium heat. Add onion, celery, garlic, and Creole Kick.
- Cook for about 5 minutes, until the vegetables are softened and fragrant.
- Mix it up: Add the sautéed vegetables to the soaked stuffing. Stir in the beaten eggs, ground turkey, salt, and pepper. Mix gently until just combined — overmixing can make the loaf tough.
- Shape and bake: Form the mixture into a loaf on a parchment-lined baking sheet, or press into a loaf pan. Bake for 55–60 minutes, or until the internal temperature reaches 155°F. Rest for 10–15 minutes before slicing.
- Make the gravy: In a saucepan, melt the butter. Whisk in the flour and cook for 1–2 minutes. Slowly whisk in the stock until smooth and thickened. Stir in browning sauce if using, then season with salt and pepper.
- Serve: Slice the meatloaf, top with warm gravy, and serve with cranberry sauce on the side.
Variations
- Chicken Version: Substitute ground chicken for turkey for a lighter twist.
- Cheesy Option: Mix in ½ cup shredded mozzarella or cheddar before baking.
- Loaded Veggie Loaf: Add finely diced carrots, mushrooms, or spinach for extra flavor and nutrition.
- Cranberry Glaze: Brush a thin layer of cranberry sauce or gravy over the loaf during the last 10 minutes of baking for a glossy finish.
- Mini Loaves: Make smaller portions using a muffin tin — bake for 25–30 minutes.
Serving Suggestions
- Thanksgiving Dinner Style: Serve with mashed potatoes, roasted green beans, and cranberry sauce.
- Weeknight Meal: Pair it with a simple salad or roasted veggies.
- Leftover Sandwich: Layer cold slices on toasted bread with gravy and cranberry sauce for an amazing sandwich.
- Meal Prep Favorite: Portion with gravy into containers for easy, reheatable lunches.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Wrap tightly in foil or store in a freezer bag for up to 3 months.
- Reheat: Warm slices in the oven at 350°F until heated through, or microwave with a splash of stock or gravy to keep moist.
Frequently Asked Questions
Can I use homemade stuffing instead of dry mix?
Yes — substitute about 4 cups of your favorite homemade stuffing. Just reduce the added stock slightly so it doesn’t get soggy.
Can I make this ahead of time?
Definitely. Assemble the loaf a day in advance, cover, and refrigerate. Bake when ready to serve. The gravy can also be made a day ahead and reheated.
Do I have to use A Rub?
A Rub adds a rich, smoky flavor that complements the turkey perfectly. But if you don’t have it, try a mix of paprika, garlic powder, onion powder, black pepper, and herbs like thyme or sage.
Can I use lean turkey?
Yes, but 85% lean gives you the best texture and moisture. If using leaner meat, add a tablespoon of butter or a splash of stock to keep it juicy.
How do I know when it’s done?
Use a meat thermometer — the center should reach 155°F, then rest for 10 minutes before slicing. It’ll rise to about 160°F while it rests.
Turkey Stuffing Meatloaf with Gravy
Ingredients
- For the Meatloaf
- 3 cups herb-seasoned dry stuffing mix
- 2 cups turkey or chicken stock
- 6 tablespoons butter
- 1 ½ cups diced onion
- 1 cup diced celery
- 2 teaspoons minced garlic
- 1 tablespoon Creole Kick
- 4 large eggs beaten
- 2 pounds ground turkey 85% lean
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- For the Gravy
- 2 cups turkey or chicken stock
- 3 ½ tablespoons butter
- 5 tablespoons all-purpose flour
- ½ teaspoon browning sauce optional
- Salt and pepper to taste
- To Serve
- Cranberry sauce on the side
Instructions
- Preheat the oven to 375°F (190°C).
- Soften the stuffing: In a large bowl, mix the stuffing mix with turkey stock. Let it sit for a few minutes to absorb the liquid.
- Cook the vegetables: In a skillet, melt butter over medium heat. Add onion, celery, garlic, and Creole Kick. Cook for about 5 minutes, until tender and fragrant.
- Mix it all together: Combine the sautéed veggies with the soaked stuffing. Add the beaten eggs, ground turkey, salt, and pepper. Mix gently until evenly combined.
- Shape and bake: Form the mixture into a loaf on a parchment-lined baking sheet or place it in a loaf pan. Bake for 55–60 minutes, or until the internal temperature reaches 155°F. Let rest 10–15 minutes.
- Make the gravy: In a saucepan, melt the butter. Whisk in flour and cook for 1–2 minutes. Slowly whisk in stock until smooth and thickened. Add browning sauce if using, then season to taste.
- Serve: Slice the meatloaf, drizzle with warm gravy, and serve with cranberry sauce on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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