Description
A flavorful Turkey Stuffing Meatloaf combining ground turkey and pork with classic stuffing ingredients and aromatic herbs, topped with a sweet and tangy ketchup glaze. Perfect for a comforting family dinner, this meatloaf offers a moist texture and rich taste.
Ingredients
Scale
Meatloaf
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 1 pound ground turkey
- 1/2 pound ground pork
- 1 cup stuffing mix (dry)
- 1/2 cup chicken broth
- 1 large egg
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Glaze
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or lightly grease a loaf pan to prevent sticking.
- Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and celery, cooking until they become soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute to release its aroma. Remove the skillet from heat and allow the mixture to cool slightly.
- Combine Ingredients: In a large mixing bowl, add the ground turkey, ground pork, dry stuffing mix, chicken broth, egg, dried sage, thyme, rosemary, salt, and black pepper. Incorporate the sautéed onion, celery, and garlic mixture. Use your hands or a spoon to mix everything together gently but thoroughly until evenly combined.
- Shape the Meatloaf: Form the meat mixture into a loaf shape and place it onto the prepared baking sheet or loaf pan, ensuring it is evenly shaped for consistent cooking.
- Prepare the Glaze: In a small bowl, whisk together the ketchup, brown sugar, and Dijon mustard until well blended. Spread this glaze uniformly over the top surface of the meatloaf to add a sweet tangy flavor and attractive finish.
- Bake: Place the meatloaf in the preheated oven and bake for approximately 1 hour, or until an internal temperature of 165°F (74°C) is reached, ensuring the meat is fully cooked and safe to eat.
- Rest and Serve: Once done, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This resting time allows juices to redistribute, resulting in a moist and tender meatloaf.
Notes
- You can use either a loaf pan or a baking sheet depending on your preference; baking sheets yield a crustier exterior.
- Make sure not to overmix the meat mixture to keep the meatloaf tender.
- The glaze adds sweetness and moisture, but you can adjust the amount of brown sugar to suit your taste.
- Use a meat thermometer for accurate doneness to avoid over or undercooking.
- Leftover meatloaf slices are great for sandwiches the next day.
