Turkey Stuffing Meatloaf with Gravy

Sliced turkey stuffing meatloaf arranged on a bed of fresh green lettuce, garnished with small red berries, served on a rectangular white platter.

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5 from 3 votes

Ground turkey and seasoned stuffing bake into a tender meatloaf served with a smooth, buttery homemade gravy.

Prep Time20

Cook Time1 5

Resting Time15

Total Time1 40

Course: Main Course

Cuisine: American

Keyword: meatloaf, thanksgiving, thanksgiving turkey, turkey meatloaf

Servings:

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. Begin checking near the end of the 55–60 minute estimate. Keep baking until a food thermometer inserted into the center reads 165°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.

Video

Notes

Let the stuffing absorb the stock before mixing so dry pieces do not remain in the loaf.
Mix gently after adding the turkey; compacting the mixture can make the meatloaf dense.
Check the center for 165°F and rest for 10–15 minutes before slicing.

Estimated for one-sixth of the meatloaf and gravy using raw 85/15 turkey, unsalted butter, low-sodium chicken stock, a Pepperidge Farm dry herb-stuffing reference, Creole Kick Original and Morton kosher salt. All meat fat is counted. Stuffing fiber uses the midpoint of its less-than-one-gram label amount; small unlisted seasoning nutrients are excluded. Optional browning sauce, extra salt and cranberry sauce are excluded. Brands and portions change the estimate.

Nutrition