How to Make Turkey And Stuffing Meatloaf?

 

Ingredients

for 6 servings

MEATLOAF

• 2 tablespoons unsalted butter, plus more for greasing
• 1 ½ cups unseasoned stuffing mix(170 g)
• ¾ cup chicken stock(180 g)
• 1 cup yellow onion(150 g), finely diced
• ½ cup celery(112 g), finely diced
• ½ cup carrot(75 g), finely diced
• 1 ½ teaspoons kosher salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 1 ¼ teaspoons McCormick® Rubbed Sage, divided
• 1 ½ lb ground turkey(675 g)
• 1 large egg, beaten

CRANBERRY GLAZE

• ½ cup jellied whole-berry cranberry sauce(120 g)
• ¼ cup ketchup(60 g)
• 2 teaspoons dijon mustard
• ½ teaspoon kosher salt
• 
  
• Method
• Preheat the oven to 375°F (190°C). Grease a 9 x 5-inch (22 x 12 cm) loaf pan with butter and line the pan with a piece of parchment paper, leaving overhang on the 2 long sides.
• Melt the butter in a large pan over medium heat. Add the onion, celery, carrots, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon ground sage. Cook for 4–5 minutes, or until the vegetables are tender. Transfer to a large bowl and let cool for 15 minutes.
• While the vegetables cool, stir together the stuffing mix and chicken stock in a medium bowl.. Let sit for 15 minutes, until the stuffing mix is soggy and has absorbed all of the liquid.
• Once the vegetables have cooled, add the soaked stuffing mix, ground turkey, remaining teaspoon salt, remaining ¼ teaspoon pepper, remaining ¾ teaspoon ground sage, and the egg. Mix until well combined. Transfer to the prepared loaf pan, pressing down to smooth the top.
• Bake the turkey and stuffing loaf for 25 minutes.
• While the meatloaf loaf bakes, make the glaze: In a medium bowl, mix together the cranberry sauce, ketchup, and mustard.
• Pour the glaze over the meatloaf, then return to the oven and bake for another 20 minutes, or until the internal temperature 165°F (75°C).
• Let cool in the pan for 10 minutes, then use the parchment to carefully lift out the meatloaf and transfer to a cutting board. Cut into 1-inch-thick slices and serve immediately.
• Enjoy!