Tender turkey, cozy stuffing flavors, and that familiar meatloaf comfort—all in one pan. This turkey stuffing meatloaf bakes up juicy (no dry slices here), holds together beautifully, and tastes like a holiday dinner you can make on a regular weeknight.
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There are a lot of meatloaf recipes out there, but this one hits different. The stuffing mix pulls double duty: it seasons the turkey and helps it stay moist at the same time.
And the glaze? Tangy, a little sweet, and brushed on in layers so you get that sticky top that everyone fights over.
If you’ve ever had turkey meatloaf that turned out a little bland or crumbly, this fixes both problems. You’re going to want leftovers. Cold slices make an unreal sandwich.
YOU WILL LOVE THIS TURKEY STUFFING MEATLOAF
EASY COMFORT FOOD: It has that classic meatloaf vibe, but with a shortcut that saves time and adds a ton of flavor.
MOIST AND TENDER: Stuffing mix + broth + eggs help turkey stay juicy while it bakes.
FAMILY-FRIENDLY: Mild, savory, and familiar. Perfect with mashed potatoes, green beans, or a simple salad.
TURKEY STUFFING MEATLOAF RECIPE INGREDIENTS
This recipe is built around simple pantry ingredients. The stuffing mix brings herbs, dried onions, and that buttery “stuffing” taste without you having to measure a dozen seasonings.
Ground turkey is lean, so we add moisture in a few places. A little broth. A little ketchup. And we don’t overmix—because that’s the fastest way to turn a tender meatloaf into a tight, rubbery one.
You’ll need:
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2 pounds ground turkey (93% lean works great)
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2 cups dry stuffing mix (chicken or turkey flavor)
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1 cup low-sodium chicken broth (plus up to ¼ cup more if needed)
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2 large eggs
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½ cup finely diced yellow onion
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½ cup finely diced celery
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2 cloves garlic, minced
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½ cup ketchup (for the meatloaf mixture)
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2 tablespoons Worcestershire sauce
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1 teaspoon dried thyme
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1 teaspoon poultry seasoning
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1 teaspoon salt
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½ teaspoon black pepper
For the glaze (pick one)
Cranberry-Ketchup Glaze (my favorite for this one):
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½ cup ketchup
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¼ cup whole berry cranberry sauce
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1 tablespoon brown sugar
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1 teaspoon Dijon mustard
Classic Glaze:
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½ cup ketchup
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2 tablespoons brown sugar
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1 tablespoon apple cider vinegar
BBQ Glaze:
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½ cup barbecue sauce
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1 tablespoon Dijon mustard
WHY STUFFING MIX WORKS SO WELL HERE
Stuffing mix isn’t just bread crumbs with seasoning. It’s dried bread cubes that soak up liquid and then hold onto it as the meatloaf cooks.
That matters because turkey is naturally lean. When you bake it, it doesn’t have the same built-in “fat cushion” that beef does. The stuffing mix helps keep moisture in the loaf so it slices cleanly instead of crumbling or drying out.
Another bonus: seasoning. You get that comforting blend of herbs and savory notes without needing a long spice list.
HOW TO MAKE TURKEY STUFFING MEATLOAF
You’re going to do this in two stages: hydrate the stuffing, then mix and shape the loaf.
And yes—there’s a right way to mix meatloaf. Gentle hands. Minimal mixing. Stop as soon as it’s combined.
STEP ONE: Preheat and prep
Preheat the oven to 375°F. Line a rimmed baking sheet with foil and lightly spray it with nonstick spray.
You can also bake this in a 9×5-inch loaf pan, but a free-form loaf on a baking sheet gives you more glaze coverage and better edges.
STEP TWO: Hydrate the stuffing mix
In a medium bowl, stir together the dry stuffing mix and 1 cup broth. Let it sit for 5 minutes.
You want it softened, not soupy. If it still looks dry in spots after a few minutes, drizzle in a little more broth, one tablespoon at a time.
PRO TIP: Don’t skip the rest time here. It helps the bread absorb the liquid evenly so you don’t end up with dry pockets inside the loaf.
STEP THREE: Sauté the veggies (quick but worth it)
Heat a skillet over medium heat with a tiny bit of oil or cooking spray. Cook the onion and celery for 3 to 4 minutes, just until they start to soften.
Add the garlic for 30 seconds, then remove from heat and let it cool for a minute.
You can skip this step if you’re in a rush, but sautéing takes the sharp edge off the onion and gives the loaf a smoother texture.
STEP FOUR: Mix the meatloaf
In a large bowl, add:
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ground turkey
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hydrated stuffing mix
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sautéed onion/celery/garlic
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eggs
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ketchup
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Worcestershire sauce
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thyme
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poultry seasoning
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salt and pepper
Mix with clean hands or a fork just until combined.
OUR RECIPE DEVELOPER SAYS: If you keep mixing until it looks “perfect,” it’s usually overmixed. Stop when you don’t see streaks of egg or dry stuffing.
STEP FIVE: Shape and bake
Place the mixture on the prepared baking sheet and shape it into a loaf—about 10 inches long and 4 inches wide.
Bake for 35 minutes.
STEP SIX: Glaze in layers
While it bakes, stir together your glaze.
After 35 minutes, pull the meatloaf out and spread half the glaze over the top and sides. Return it to the oven for 10 minutes.
Brush on the remaining glaze and bake another 10 to 15 minutes, or until the center reaches 165°F.
STEP SEVEN: Rest, then slice
Let the loaf rest for 10 minutes before slicing.
That rest time is not optional. It lets the juices settle back into the meatloaf so you get neat slices instead of a crumbly pile.
TURKEY STUFFING MEATLOAF SUBSTITUTIONS AND ADDITIONS
This is one of those recipes that’s easy to tweak based on what you’ve got.
GROUND TURKEY: You can use 99% lean turkey, but you’ll want an extra splash of broth (and be extra careful not to overbake). Ground chicken also works.
STUFFING MIX: Any boxed stuffing mix is fine. If it has larger cubes, crush it slightly in the bag first so the loaf holds together better.
VEGGIES: Add finely grated carrot for a little sweetness and extra moisture. Mushrooms (very finely chopped and sautéed) are also great.
HEAT: Add a pinch of red pepper flakes or a small diced jalapeño (seeded) if your family likes a little kick.
CHEESE: A handful of shredded cheddar mixed in makes it extra rich. Keep it to about ¾ cup so it doesn’t get greasy.
HERBS: Fresh parsley is a nice add, especially if you want the loaf to taste brighter.
TIPS FOR THE BEST, JUICIEST TURKEY MEATLOAF
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Use a thermometer. Turkey goes from juicy to dry fast once it overcooks. Pull it right at 165°F.
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Don’t pack it down. Shape the loaf gently. Pressing it tight makes it dense.
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Hydrate the stuffing first. Dry stuffing straight into the bowl will pull moisture out of the turkey as it bakes.
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Rest before slicing. Ten minutes makes a big difference.
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Bake free-form if you can. Better glaze coverage, better texture around the edges, and no greasy pooling in a pan.
HOW TO SERVE TURKEY STUFFING MEATLOAF
This is the kind of dinner that begs for classic sides.
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Mashed potatoes (or sweet potatoes) to catch extra glaze
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Green beans or roasted broccoli for something fresh
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Mac and cheese if you want pure comfort
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Cranberry sauce on the table if you went with the cranberry glaze
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Dinner rolls for mopping up every last bit
Leftovers are where it really shines. Slice it thick for a hot sandwich with mayo and lettuce, or slice it thin and stack it on toast with a little extra glaze.
HOW TO STORE TURKEY MEATLOAF
This recipe keeps well and reheats without drying out, as long as you do it gently.
MAKE AHEAD: Mix and shape the loaf up to 24 hours ahead. Cover tightly and refrigerate. When you bake, add about 5 to 10 minutes to the first bake time since it’s starting cold.
IN THE FRIDGE: Store slices in an airtight container for up to 3 to 4 days.
IN THE FREEZER: Wrap individual slices in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Slices thaw faster than a whole loaf and are easier to reheat.
REHEATING:
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Oven: Place slices in a baking dish, add a spoonful of broth, cover with foil, and warm at 325°F for about 12 to 15 minutes.
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Microwave: Heat on medium power in short bursts. Add a tiny splash of broth and cover to keep it from drying out.
NOTE: Always reheat leftovers until steaming hot and warmed through.
FREQUENTLY ASKED QUESTIONS
Can I bake this in a loaf pan?
Yes. Spray the pan well and consider draining off any liquid halfway through. A loaf pan can trap steam and make the edges softer than a free-form loaf.
What if my mixture feels too wet?
Let it sit for five minutes. Stuffing mix keeps absorbing liquid as it rests. If it’s still very loose, sprinkle in 2 to 3 tablespoons of extra stuffing mix and gently fold it in.
What if it feels too dry?
Drizzle in broth, one tablespoon at a time. Turkey mixtures should feel moist and a little sticky.
Do I have to sauté the onion and celery?
No, but it improves the texture and flavor. If you skip it, dice the onion and celery very small so they soften fully while baking.
How do I know it’s done without cutting it open?
Use a thermometer. You’re looking for 165°F in the center.
Turkey Stuffing Meatloaf Recipe
Equipment
- Rimmed baking sheet (or 9×5-inch loaf pan)
- Mixing bowl
- Skillet
- Instant-read thermometer
Ingredients
- 2 pounds ground turkey 93% lean
- 2 cups dry stuffing mix
- 1 cup low-sodium chicken broth plus up to ¼ cup more if needed
- 2 large eggs
- ½ cup finely diced yellow onion
- ½ cup finely diced celery
- 2 cloves garlic minced
- ½ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- Cranberry-Ketchup Glaze recommended
- ½ cup ketchup
- ¼ cup whole berry cranberry sauce
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 375°F. Line a rimmed baking sheet with foil and spray with nonstick spray.
- In a medium bowl, stir stuffing mix with 1 cup broth. Let sit 5 minutes to soften. If it still looks dry, add broth 1 tablespoon at a time.
- In a skillet over medium heat, sauté onion and celery for 3 to 4 minutes until softened. Add garlic and cook 30 seconds. Remove from heat to cool slightly.
- In a large bowl, combine ground turkey, hydrated stuffing, sautéed vegetables, eggs, ketchup, Worcestershire sauce, thyme, poultry seasoning, salt, and pepper. Mix gently just until combined.
- Shape mixture into a loaf on the prepared baking sheet (about 10×4 inches). Bake 35 minutes.
- Stir together glaze ingredients. After 35 minutes, spread half the glaze over the meatloaf. Bake 10 minutes.
- Brush on remaining glaze. Bake another 10 to 15 minutes, or until the center reaches 165°F.
- Rest 10 minutes before slicing and serving.
