• Leigh

Use That Ground Turkey to Make a Turkey Stuffing Loaf

The recipe I'm posting today is for a ground turkey meat loaf that actually tastes like turkey, not ground beef. Yes, you can substitute ground turkey for beef in a meat loaf, but why not keep the turkey tasting like turkey? It's great! Turkey Stuffing Loaf has all the goodness of Thanksgiving turkey and stuffing without all the hassle. The meatloaf is lean but not dry, and it's full of flavor--turkey, stuffing, celery, onions, and savory herbs. This is a quick recipe to put together, and it requires no weird, hard-to-find ingredients. You'll need about 10 minutes to mix up the ingredients and an hour to bake the loaf. If you'd like, you can even make the meat loaf mixture and stash it in the refrigerator to bake later in the day. Enjoy!


Use That Ground Turkey to Make a Turkey Stuffing Loaf
Use That Ground Turkey to Make a Turkey Stuffing Loaf

Ground Turkey Stuffing Loaf -- Serves 4+


16 ounces of lean ground turkey (93 percent)

1 6-ounce box of turkey stuffing mix

1 tablespoon of Dijon mustard

2/3-1/2 cup of plain fat-free yogurt (depending on how dry the stuffing mix is)

1/2 teaspoon of poultry seasoning

1/4 cup of chopped celery

1/4 cup of chopped onion (or use 2 tablespoons of dried onion, if you're in a hurry)

1/4 teaspoon of ground pepper

1/4 teaspoon of salt

1/2 cup of milk

1 tablespoon of grated Parmesan cheese


In a large bowl mix all of the ingredients together until thoroughly combined. I like to make the mixture early in the day and stash it in the refrigerator until it's time to cook dinner. I think the flavor is better that way, but the mixture can be cooked immediately. When you're ready to cook, preheat the oven to 350 degrees and line a loaf pan with aluminum foil. Spritz the foil with non-stick cooking spray. Transfer the meatloaf mixture to the prepared pan and smooth/even it out in the pan. Bake the turkey loaf for about an hour or until it has lightly browned and reaches an internal temperature of at least 160 degrees. Let the loaf cool at least five (preferably 10, for easier slicing) minutes before serving it, then carefully lift the meatloaf from the loaf pan using the aluminum foil. Slice the loaf and serve it. The meatloaf is great with mashed potatoes and cranberry sauce!

Use That Ground Turkey to Make a Turkey Stuffing Loaf
Use That Ground Turkey to Make a Turkey Stuffing Loaf

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