Rachael's Turkey Stuffin' Meatloaf Recipe

Name: Rachael's Turkey Stuffin' Meatloaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil, plus some for drizzling; 6 tablespoons butter; 1 large onion, chopped; 5 -6 stalks celery & leaves, from the heart, chopped; 1 bay leaf; salt & freshly ground black pepper; 1 (16 ounce) bag stuffing cubes, such as Pepperidge Farm; 2 tablespoons poultry seasoning; 6 cups chicken stock; 3 lbs ground turkey; 2 eggs; ¼ cup all-purpose flour

Servings: persons

2 tablespoons extra virgin olive oil, plus some for drizzling
6 tablespoons butter
1 large onion, chopped
5 -6 stalks celery & leaves, from the heart, chopped
1 bay leaf
salt & freshly ground black pepper
1 (16 ounce) bag stuffing cubes, such as Pepperidge Farm
2 tablespoons poultry seasoning
6 cups chicken stock
3 lbs ground turkey
2 eggs
¼ cup all-purpose flour

1
Preheat the oven to 400 degrees F.
2
In a large skillet heat the 2 tablespoons of EVOO with 2 tablespoons of the butter over medium-high heat.
3
Add the onions, celery, and the bay leaf, season with salt and pepper, and cook until tender, about 10 minutes.
4
Add the stuffing cubes to the skillet, season with poultry seasoning, then moisten with 4 cups (1 quart) of chicken stock.
5
Discard the bay leaf.
6
Place the stuffing in a bowl and cool.
7
Once the stuffing is cool enough to handle, add the turkey and the egg, and season with salt and pepper.
8
Mix the turkey with the stuffing.
9
Form the meat mixture into 2 long loaves on a non-stick baking sheet.
10
Drizzle the loaves with EVOO and bake for about an hour, or until the meatloaves are brown and cooked through and they register 165 degrees F on the the meat thermometer.
11
FOR GRAVY: Melt the remaining 4 tablespoons of butter in a sauce pot.
12
Add the flour and whisk over medium heat for 3 to 4 minutes.
13
Whisk in the remaining 2 cups of stock and cook for 6 to 7 minutes, or until it thickens.

1526

kcal

Calories

Fat

Carbs

196

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, plus some for drizzling, 6 tablespoons butter, 1 large onion, chopped, 5 -6 stalks celery & leaves, from the heart, chopped, and more.

Yes, Rachael's Turkey Stuffin' Meatloaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rachael's Turkey Stuffin' Meatloaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions