TURKEY & STUFFING MEATLOAF

Halloween is here and all the goblins and ghouls will be out tonight. My handsome grandson is going as Indiana Jones. Bullwhip and all! Shame we couldn’t find a monkey to perch on his shoulder.

As soon as October is over I start getting ready for Thanksgiving. I happened to run across this recipe, posted by “12 Tomatoes”. When I read the ingredients I knew I had to try it. My husbands exact comment was “why bother cooking a turkey, this is fantastic.” I could not agree more.

The only thing I changed was some of the seasonings. I have some leftover and I have a vision. I don’t know what you do with turkey after Thanksgiving. As for us it’s turkey sandwiches with the works. I am going to do the same with this meatloaf. A nice slab of meatloaf, topped with cranberry sauce, between two great slices of bread and maybe a little mayo. Can you taste it??

Please forgive the photo. I really wanted to take a picture of it with sides. Sorry folks, it didn’t make it. I served it with cauliflower puree and a baked sweet potato. Seriously, it smelled like Thanksgiving in here.

Thank you “12 Tomatoes”. This one is a keeper. I will be making this over and over again. I guarantee if you try this one, you too will make it again and again.

TURKEY & STUFFING MEATLOAF

SERVES: 6-8

Ingredients:

  • 2 lbs of ground turkey
  • 1 (6oz) box Stove-Top herb seasoned stuffing
  • 1 C jarred Turkey Gravy
  • 1/2 C carrots, diced
  • 1/2 C onion, diced
  • 1/2 C celery, diced
  • 3 cloves garlic, minced
  • 1 T poultry seasoning
  • 1/2 t ground sage
  • 2 large eggs, beaten
  • 1 T unsalted butter
  • 2 T milk
  • Kosher salt, and fresh ground pepper

Directions:

  1. Pre-heat the oven to 350. Grease an 8×8 loaf pan and set aside.
  2. Heat the butter in a large skillet, saute’ the carrot, onion, and celery til softened.  Add the garlic and continue to cook until just fragrant.
  3. Season with salt and pepper, stir in 3 T of gravy, cooking for 2 minutes more, remove from heat and let it cool.
  4. In a large bowl, mix the turkey, stuffing mix, eggs, and milk. Fold in the cooled vegetable mixture, add the poultry seasoning and sage, and season all with a more salt and pepper. (Using a large serving fork to mix this with keeps it from becoming to dense and compressed)
  5. Turn the mixture out into your greased pan, shape so the sides are uniform and it appears to be in loaf form.
  6. Top with the remaining C of gravy.
  7. Bake for 45 minutes.
  8. Serve hot topped with additional gravy if desired.

Til next time,

Ciao xoxo

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Published by

Viki D

I'm a wife, mother, and a nurse. I love to cook, craft, and create. I am a Christmas fanatic and love entertaining and cooking for my friends and family. Follow me on Pinterest at Around the Butcher Block / VikiD

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