Ingredients
Scale
- 1.5 pounds lean ground turkey
- 2 cups herb-seasoned dry stuffing mix (cubed or crushed)
- 3/4 cup low-sodium chicken broth
- 1 large egg, lightly beaten
- 1/2 cup yellow onion, finely diced
- 1/2 cup celery, finely diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1/2 cup cranberry sauce or beef gravy for topping
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a 9×5-inch loaf pan.
- Heat the olive oil in a small skillet over medium heat. Add the diced onion and celery. Sauté for about 5 to 7 minutes until the vegetables are soft and translucent. Remove from heat and let them cool slightly.
- In a large mixing bowl, pour the chicken broth over the dry stuffing mix. Stir gently and let it sit for 5 minutes so the bread absorbs the liquid.
- To the bowl with the stuffing, add the ground turkey, beaten egg, sautéed vegetables, garlic powder, thyme, salt, and pepper.
- Using clean hands or a large spoon, mix the ingredients until just combined. Be careful not to overwork the meat, as this can make the meatloaf tough.
- Transfer the mixture to your prepared baking sheet or loaf pan. Shape it into a uniform rectangular loaf about 2 inches thick.
- Place in the center of the oven and bake for 45 to 55 minutes.
- If using a glaze, remove the meatloaf after 40 minutes, spread the cranberry sauce or gravy over the top, and return to the oven for the remaining time.
- Check the internal temperature with a meat thermometer; it should reach 165°F (74°C).
- Let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute so the meat stays moist.
- Cook Time: 75 minutes