Description
This Turkey Stuffing Meatloaf is a comforting and flavorful twist on classic meatloaf, combining lean ground turkey and pork with savory stuffing mix and aromatic herbs. Topped with a sweet and tangy glaze of ketchup, brown sugar, and Dijon mustard, it’s perfect for a hearty family dinner.
Ingredients
Scale
Meatloaf Mixture
- 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 the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a loaf pan to prepare for baking the meatloaf.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Sauté the chopped onion and celery until softened, about 5 minutes. Add minced garlic and cook for an additional minute, then remove from heat and let cool slightly to avoid cooking the raw meat mixture prematurely.
- Combine Ingredients: In a large bowl, combine ground turkey, ground pork, dry stuffing mix, chicken broth, egg, dried sage, thyme, rosemary, salt, pepper, and the cooked onion and celery mixture. Mix until all ingredients are well incorporated to create a unified meatloaf mixture.
- Shape Meatloaf: Shape the mixture into a loaf shape and place it on the prepared baking sheet or inside the loaf pan.
- Make Glaze: In a small bowl, mix the ketchup, brown sugar, and Dijon mustard together to form a sweet and tangy glaze. Spread the glaze evenly over the top of the meatloaf for added flavor and appealing color.
- Bake: Bake the meatloaf for about 1 hour or until the internal temperature reaches 165°F (74°C), ensuring the meat is fully cooked and safe to eat.
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 10 minutes; this helps the juices redistribute and makes slicing easier. Slice and serve warm.
Notes
- Letting the sautéed vegetables cool slightly before mixing prevents partially cooking the eggs or meat prematurely.
- Using a mixture of turkey and pork keeps the meatloaf moist and flavorful while remaining lean.
- Check the internal temperature with a meat thermometer for best results and food safety.
- The glaze can be adjusted to taste by adding more or less brown sugar for sweetness or mustard for tanginess.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
