Ingredients

4 cups herb seasoned stuffing mix (divided)

4 cups turkey stock (divided)

6 tablespoons butter

1½ cups onion (finely diced)

1 cup celery (finely diced)

2 teaspoons fresh garlic (minced)

1 tablespoon Bell’s Seasoning

4 large eggs (beaten)

2 pounds ground turkey (85% lean)

1½ teaspoons kosher salt

½ teaspoon black pepper

3½ tablespoons butter (for gravy)

5 tablespoons all-purpose flour (for gravy)

½ teaspoon Kitchen Bouquet (for gravy)

Salt and pepper to taste (for gravy)

Instructions

Step 1: Preheat your oven to 375°F. In a large bowl, combine 3 cups of the stuffing mix with 2 cups of turkey stock. Let this mixture soak and soften while you prepare the other ingredients.

Step 2: Melt 6 tablespoons of butter in a pan over medium heat. Add the diced onions, celery, and minced garlic, cooking until they are soft and fragrant. Stir in the Bell’s Seasoning, then remove from heat and let cool slightly.

Step 3: Take the remaining 1 cup of stuffing and process it into fine crumbs. In a large bowl, mix together the ground turkey, beaten eggs, kosher salt, black pepper, and the soaked stuffing mixture. Fold in the cooled sautéed vegetables and the stuffing crumbs until everything is evenly combined.

Step 4: Line a sheet pan with parchment paper and lightly spray it to prevent sticking. Using wet hands, shape the turkey mixture into a loaf shape and place it on the prepared pan. Bake in the preheated oven for 55-60 minutes, or until the internal temperature reaches 155°F. Let the meatloaf rest for 15 minutes before slicing.

Step 5: To make the gravy, melt 3½ tablespoons of butter in a saucepan over medium heat. Whisk in the flour and cook for 2-3 minutes until it turns a light golden color. Gradually whisk in 2 cups of the reserved hot turkey stock. Add the Kitchen Bouquet and continue to simmer the gravy until it thickens. Season with salt and pepper to taste, then serve alongside the meatloaf.

Tips & Variations

Use fresh herbs like sage or thyme in place of Bell’s Seasoning for a more herbal flavor.

For added moisture, mix in a half cup of Greek yogurt or sour cream with the turkey mixture.

Make this recipe ahead by assembling the loaf, wrapping it tightly, and refrigerating overnight before baking.

If you prefer, substitute ground chicken or a turkey and pork blend for a different texture and flavor.

FAQs

Can I use homemade stuffing instead of store-bought?

Yes, homemade herb-seasoned stuffing works well and adds freshness. Just ensure it’s fully cooled and not too moist before mixing into the meatloaf.

What temperature should the turkey meatloaf reach to be safe to eat?

The internal temperature should reach 155°F to ensure the meatloaf is fully cooked and safe to eat.