Turkey Stuffing Meatloaf with Cranberry Glaze
This Turkey Stuffing Meatloaf with Cranberry Glaze is moist, savory, and full of Thanksgiving flavor. Ground turkey is mixed with stuffing, sautéed onion, celery, carrots, and holiday herbs, then baked with a sweet-tangy cranberry glaze. Serve this easy turkey meatloaf for a cozy fall dinner, Thanksgiving meal, or holiday-inspired weeknight meal.
Ingredients
For the turkey stuffing meatloaf
- 1 tablespoon unsalted butter or olive oil
- 1 cup yellow onion finely diced
- ¾ cup celery finely diced
- ½ cup carrot finely diced
- 2 cloves garlic minced
- 1 teaspoon poultry seasoning
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1½ cups dry turkey or chicken stuffing mix
- ¾ cup chicken broth or turkey broth
- 1 large egg lightly beaten
- 1½ pounds ground turkey preferably 93% lean
For the cranberry glaze
- ½ cup whole-berry cranberry sauce
- ¼ cup ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon light brown sugar
- ⅛ teaspoon kosher salt
Instructions
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper, or lightly grease a 9-by-5-inch loaf pan.
- Heat the butter or olive oil in a large skillet over medium heat. Add the onion, celery, carrot, garlic, poultry seasoning, sage, thyme, salt, and black pepper. Cook for 5 to 7 minutes, stirring often, until the vegetables are softened. Remove from the heat and let cool for 5 minutes.
- In a large mixing bowl, combine the dry stuffing mix and chicken broth. Let the mixture stand for 5 minutes, allowing the stuffing to absorb the liquid.
- Add the sautéed vegetables, egg, and ground turkey to the bowl. Mix gently with clean hands or a fork just until combined. Do not overmix.
- Shape the turkey mixture into a loaf about 9 inches long and 4 inches wide on the prepared baking sheet. If using a loaf pan, press the mixture gently into the pan and smooth the top.
- Bake for 35 minutes.
- While the meatloaf bakes, make the cranberry glaze. In a small bowl, stir together the cranberry sauce, ketchup, Dijon mustard, apple cider vinegar, brown sugar, and salt.
- Remove the meatloaf from the oven after 35 minutes. Spread half of the cranberry glaze evenly over the top.
- Return the meatloaf to the oven and bake for 15 to 20 minutes more, until the center reaches 165°F on an instant-read thermometer.
- Remove the meatloaf from the oven and let it rest for 10 minutes. Slice and serve with the remaining cranberry glaze.
Notes
- Ground turkey: Use 93% lean ground turkey for the most moist meatloaf. Very lean turkey can make the loaf drier.
- Leftover stuffing: Replace the dry stuffing mix with 2 cups of crumbled leftover stuffing. Start with ¼ cup broth and add more only if needed.
- Cranberry sauce: Whole-berry cranberry sauce gives the glaze the best texture, but homemade cranberry sauce also works.
- Make ahead: Assemble and shape the meatloaf up to 24 hours ahead. Cover and refrigerate. Bake when ready, adding a few extra minutes if needed.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Freezing: Freeze cooled meatloaf slices for up to 2 months.
- Food safety: Ground turkey is safe when the center reaches 165°F