This Turkey & Stuffing Holiday Meatloaf is like Thanksgiving dinner rolled into one glorious slice. With herb-seasoned stuffing, juicy ground turkey, sautéed aromatics, and a savory homemade gravy, it’s the perfect dish when you’re craving those nostalgic holiday flavors—without having to cook a full feast.
Whether you’re hosting a small holiday gathering, enjoying a post-Thanksgiving dinner, or simply craving stuffing in the middle of March, this meatloaf brings the cozy and comforting vibes every time.
Why You’ll Love This Recipe
- All-in-one holiday comfort food
- Great for using leftover stuffing or turkey stock
- Hearty and moist with just the right balance of herbs and seasoning
- Perfect for make-ahead or freezer-friendly meals
- Comes with a rich, velvety gravy
Ingredients
For the Meatloaf
- 4 cups herb seasoned stuffing mix, divided
- 4 cups turkey stock, divided
- 6 tablespoons butter
- 1½ cups finely diced onion
- 1 cup finely diced celery
- 2 teaspoons minced garlic
- 1 tablespoon Bell’s Seasoning (or poultry seasoning)
- 4 large eggs, beaten
- 2 pounds ground turkey (85% lean)
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
For the Gravy
- 2 cups reserved turkey stock
- 3½ tablespoons butter
- 5 tablespoons all-purpose flour
- ½ teaspoon Kitchen Bouquet (optional, for color)
- Salt and pepper to taste
Instructions
Step 1: Prepare the Stuffing Base
In a large bowl, combine 3 cups of stuffing mix with 2 cups of turkey stock. Let it sit to soak and soften while preparing the vegetables.
Step 2: Cook Aromatics
In a skillet, melt the butter over medium heat. Add onions, celery, and garlic. Cook until vegetables are softened and fragrant, about 6–8 minutes. Stir in Bell’s Seasoning and remove from heat to cool slightly.
Step 3: Assemble the Meatloaf
Pulse the remaining 1 cup of stuffing mix in a food processor or blender to form fine crumbs.
Add ground turkey, beaten eggs, kosher salt, black pepper, softened stuffing mix, sautéed vegetables, and processed stuffing crumbs to a large bowl. Gently mix until fully incorporated.
Step 4: Shape and Bake
Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper and lightly spray with nonstick cooking spray.
Using wet hands, form the mixture into a loaf shape (about 10 inches long and 4 inches wide).
Bake for 55–60 minutes or until the internal temperature reaches 155°F. Remove from oven and let rest for at least 15 minutes to finish cooking and set.
Step 5: Make the Gravy
In a saucepan over medium heat, melt butter. Whisk in flour and cook for 2–3 minutes to form a roux.
Slowly whisk in the remaining 2 cups of hot turkey stock. Add Kitchen Bouquet if desired for a deeper brown color.
Season with salt and pepper to taste and simmer until thickened.
Tips for Success
- Use day-old stuffing mix to absorb more flavor
- Don’t overwork the meat mixture to keep the loaf tender
- For a more golden crust, broil the meatloaf for the last 2–3 minutes
- Add fresh herbs like parsley or thyme for brightness
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap individual slices or the whole loaf tightly and freeze for up to 2 months. Thaw and reheat with added gravy.
FAQs
Can I use leftover cooked turkey instead of ground turkey?
Yes! Chop it finely and reduce the baking time slightly. The loaf won’t bind quite as well but still tastes great.
What can I use instead of Bell’s Seasoning?
Poultry seasoning or a mix of sage, thyme, rosemary, and marjoram works beautifully.
Can I make this ahead of time?
Yes! Assemble the loaf up to a day in advance and store it in the fridge until ready to bake.
Final Thoughts
This Turkey & Stuffing Holiday Meatloaf brings all the warmth and nostalgia of Thanksgiving dinner into a weekday meal. It’s savory, juicy, herby, and the gravy ties it all together like a cozy holiday hug. It’s also a great way to stretch ingredients and avoid food waste—especially after big holiday meals.
Whether you’re serving it for a festive dinner or transforming leftovers, this dish is a satisfying centerpiece that everyone at the table will love.
Share Your Creations
Tried this festive meatloaf? Show us how it turned out by tagging your photos with #HolidayMeatloaf or #StuffingMeatloafMagic on Instagram or Pinterest. We’d love to see your spin on it!
Turkey Stuffing Meatloaf
Ingredients
For the Meatloaf
- 4 cups herb seasoned stuffing mix divided
- 4 cups turkey stock divided
- 6 tablespoons butter
- 1½ cups finely diced onion
- 1 cup finely diced celery
- 2 teaspoons minced garlic
- 1 tablespoon Bell’s Seasoning or poultry seasoning
- 4 large eggs beaten
- 2 pounds ground turkey 85% lean
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
For the Gravy
- 2 cups reserved turkey stock
- 3½ tablespoons butter
- 5 tablespoons all-purpose flour
- ½ teaspoon Kitchen Bouquet optional, for color
- Salt and pepper to taste
Instructions
Step 1: Prepare the Stuffing Base
- In a large bowl, combine 3 cups of stuffing mix with 2 cups of turkey stock. Let it sit to soak and soften while preparing the vegetables.
Step 2: Cook Aromatics
- In a skillet, melt the butter over medium heat. Add onions, celery, and garlic. Cook until vegetables are softened and fragrant, about 6–8 minutes. Stir in Bell’s Seasoning and remove from heat to cool slightly.
Step 3: Assemble the Meatloaf
- Pulse the remaining 1 cup of stuffing mix in a food processor or blender to form fine crumbs.
- Add ground turkey, beaten eggs, kosher salt, black pepper, softened stuffing mix, sautéed vegetables, and processed stuffing crumbs to a large bowl. Gently mix until fully incorporated.
Step 4: Shape and Bake
- Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper and lightly spray with nonstick cooking spray.
- Using wet hands, form the mixture into a loaf shape (about 10 inches long and 4 inches wide).
- Bake for 55–60 minutes or until the internal temperature reaches 155°F. Remove from oven and let rest for at least 15 minutes to finish cooking and set.
Step 5: Make the Gravy
- In a saucepan over medium heat, melt butter. Whisk in flour and cook for 2–3 minutes to form a roux.
- Slowly whisk in the remaining 2 cups of hot turkey stock. Add Kitchen Bouquet if desired for a deeper brown color.
- Season with salt and pepper to taste and simmer until thickened.
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