Description
This Turkey Stuffing Meatloaf is a hearty and flavorful dish combining lean ground turkey and pork with savory stuffing mix and aromatic herbs. Topped with a tangy-sweet glaze, it bakes to perfection in the oven for a comforting meal that’s perfect for family dinners or holiday gatherings.
Ingredients
Scale
Meatloaf
- 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 surface by lining a baking sheet with parchment paper or lightly greasing a loaf pan to prevent sticking.
- Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add finely chopped onion and celery, sautéing until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute to release its aroma. Remove the skillet from heat and allow the mixture to cool slightly.
- Combine Meatloaf Ingredients: In a large mixing bowl, combine ground turkey, ground pork, dry stuffing mix, chicken broth, egg, dried sage, thyme, rosemary, salt, and black pepper. Add the cooled sautéed vegetable mixture. Mix all ingredients thoroughly until well incorporated.
- Shape the Meatloaf: Form the combined mixture into a loaf shape and place it on the prepared baking sheet or into the greased loaf pan, shaping it evenly for uniform cooking.
- Prepare and Apply Glaze: In a small bowl, whisk together ketchup, brown sugar, and Dijon mustard. Spread this flavorful glaze evenly over the top of the meatloaf to add a tangy-sweet finish.
- Bake: Place the meatloaf in the preheated oven and bake for about 1 hour, or until the internal temperature reaches 165°F (74°C), ensuring it is fully cooked and safe to eat.
- Rest and Serve: Once baked, remove the meatloaf from the oven and let it rest for 10 minutes. This resting period helps the juices redistribute, making the meatloaf moist and easier to slice. Slice and serve warm.
Notes
- For best results, use a meat thermometer to verify the internal temperature reaches 165°F (74°C).
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Feel free to substitute the stuffing mix with gluten-free options if needed.
- The glaze can be adjusted for sweetness or tanginess by altering the brown sugar and mustard amounts.
- Letting the meatloaf rest before slicing prevents it from crumbling and retains moisture.
