Thanksgiving Turkey Meatloaf

All the Flavors of Thanksgiving Dinner in One Easy Holiday Meatloaf

This Thanksgiving Turkey Meatloaf takes everything I love about a classic turkey dinner and turns it into one cozy, easy-to-make main dish. Ground turkey is mixed with buttery sautéed onion and celery, dry Stove Top stuffing mix, eggs, broth, and a little heavy cream to make a tender meatloaf packed with all those familiar holiday flavors.

Instead of roasting an entire turkey, you can slice this meatloaf and serve it with mashed potatoes, turkey gravy, cranberry sauce, and your favorite Thanksgiving vegetables. You get a little bit of everything on your fork without spending an entire day wrestling with a bird.

I also think this is a great option for smaller Thanksgiving celebrations, Friendsgiving, or even a Sunday dinner during the holiday season. And if you are someone who secretly thinks the stuffing, mashed potatoes, and gravy are the best parts of Thanksgiving anyway, this recipe was made for you.

Before You Jump to the Recipe

There are a few important things to know about this recipe before you start.

I use two boxes of Stove Top stuffing mix, completely dry and straight from the package. Do not prepare the stuffing according to the directions on the box. The stuffing goes directly into the ground turkey and acts as both the bread component and much of the seasoning for the meatloaf.

I also add 1/4 cup of heavy cream. Ground turkey can become dry very easily, and the cream contributes both liquid and fat, giving the finished meatloaf a richer, more tender texture.

Finally, I bake my turkey meatloaf covered in a roasting pan for most of the cooking time. When it is almost finished, I remove the lid, add the glaze, and return the meatloaf to the oven uncovered. This helps protect the lean turkey from drying out while still giving us that beautiful glazed meatloaf finish.

Thanksgiving Dinner Without the Whole Turkey

There is something wonderful about making a whole turkey for Thanksgiving, but not everyone needs or wants to cook one.

Maybe you are having a smaller gathering. Maybe nobody in your family particularly cares about carving a turkey. Maybe you want a Thanksgiving-style dinner sometime during November without committing to the full Thanksgiving production.

This is where Thanksgiving Turkey Meatloaf comes in.

You can put a big platter of thick slices on the table alongside mashed potatoes, gravy, cranberry sauce, green beans, corn, or whatever Thanksgiving sides your family loves. It still feels special and festive, but it is much easier to make and serve.

And unlike a whole turkey, every slice contains those stuffing flavors right inside the meat.

Build the Rest of Your Thanksgiving Dinner

This Thanksgiving Turkey Meatloaf may be an easier alternative to roasting a whole turkey, but that doesn’t mean we have to give up all the Thanksgiving sides. In fact, I think the sides are what really turn this meatloaf into a full holiday dinner. Serve thick slices with creamy mashed potatoes and plenty of gravy, your favorite stuffing or dressing, sweet potatoes, green beans, corn, cranberry sauce, and warm dinner rolls. You can make the meal as simple or as traditional as you like.

I have plenty of Thanksgiving side dish recipes that would be perfect alongside this meatloaf, so I put some of my favorites together below. Pick a mashed potato recipe, add one of my stuffing recipes, choose a vegetable or two, and don’t forget something to soak up all that gravy. This is also a great way to build a smaller Thanksgiving menu because you can choose just a few favorite sides instead of feeling like you need to make every traditional dish on the table.

Why I Use Stove Top Stuffing

I originally thought about making this with breadcrumbs and individually measuring sage, thyme, parsley, and all the other seasonings we associate with Thanksgiving stuffing.

Then I realized Stove Top had already done most of that work for me.

For two pounds of ground turkey, I use two boxes of dry Stove Top stuffing mix. I dump it right into the bowl without preparing it first.

The stuffing works as the bread component that helps hold the meatloaf together, but it also brings all those familiar savory stuffing flavors to the turkey.

As the meatloaf cooks, the dry stuffing absorbs some of the liquid from the broth, eggs, heavy cream, vegetables, and turkey. That gives you a cohesive meatloaf with stuffing flavor throughout rather than a layer of prepared stuffing sitting inside it.

Don’t Want to Use Boxed Stuffing?

You can still make this recipe.

Instead of the two boxes of Stove Top, use approximately 4 cups of dried bread cubes, preferably cut fairly small. Day-old white bread, French bread, or another sturdy bread works well.

To give the bread that traditional Thanksgiving stuffing flavor, add approximately:

• 2 teaspoons poultry seasoning
• 1 teaspoon rubbed sage
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon celery seed
• Salt and black pepper to taste

Because Stove Top already contains plenty of seasoning and salt, you will need to season the homemade version more generously.

You may also need a little additional broth. Add it gradually. You want the turkey mixture moist enough to hold together without becoming loose or soupy.

Sauté the Vegetables First

For this meatloaf I use onion and celery, which immediately give the turkey that Thanksgiving stuffing flavor.

Do not add them raw.

I sauté the finely diced onion and celery in butter until they are soft and fragrant. This does two things. It develops their flavor, and it prevents you from ending up with crunchy pieces of onion and celery inside a fully cooked meatloaf.

Let the vegetables cool slightly before mixing them into the ground turkey.

And yes, use the butter. Thanksgiving is not the day for us to suddenly become afraid of butter.

The Secret to Moist Turkey Meatloaf

Ground turkey doesn’t contain the same amount of fat as the ground beef commonly used for meatloaf, which means it can become dry if you aren’t careful.

I use a few safeguards in this recipe.

One of them is 1/4 cup heavy cream.

Heavy cream contributes liquid as well as fat. The stuffing absorbs some of the liquid while the additional fat helps give the lean turkey a richer and more tender texture. You aren’t going to taste cream in your turkey meatloaf. It is simply working quietly in the background.

I also use eggs and broth, plus the butter from sautéing the vegetables. Together, these ingredients give the dry stuffing plenty of moisture to absorb without having to steal all of it from the turkey.

Why I Bake Turkey Meatloaf Covered

This may be my favorite trick in the entire recipe.

I make this meatloaf in a roasting pan with a lid.

I form the meatloaf in the pan, cover it, and bake it covered for most of the cooking time. The covered environment helps reduce moisture loss from the surface as the turkey cooks.

Then I remove the lid toward the end.

That’s when the glaze goes on.

The meatloaf goes back into the oven uncovered, which allows the glaze to thicken and become glossy instead of steaming underneath the lid.

You end up with a tender turkey meatloaf inside and that classic sticky meatloaf glaze on the outside.

A Cranberry Glaze Makes It Feel Like Thanksgiving

Instead of using only the traditional ketchup topping, I like the idea of bringing a little cranberry flavor into the glaze.

The cranberry doesn’t make the meatloaf overly sweet. Combined with ketchup, Dijon mustard, vinegar, Worcestershire sauce, and brown sugar, it becomes tangy, savory, slightly sweet, and glossy.

It is also another little reminder that this isn’t just turkey meatloaf.

It is Thanksgiving Turkey Meatloaf.

If you don’t like cranberry sauce, however, you can absolutely use your favorite traditional meatloaf glaze instead.

Make This Thanksgiving Turkey Meatloaf Ahead

This is one of the reasons I think this recipe is especially useful for Thanksgiving.

You can assemble the meatloaf ahead of time so you aren’t chopping, sautéing, and mixing everything while you’re trying to prepare the rest of your holiday meal.

Make It One Day Ahead

Prepare the meatloaf through the point of shaping it in the roasting pan.

Cover the pan tightly and refrigerate overnight.

The next day, take the roasting pan out of the refrigerator while the oven preheats. Because the meatloaf will be very cold, it may take slightly longer to cook than one assembled immediately before baking.

Always rely on the internal temperature rather than the clock. Ground turkey should reach 165°F in the center.

Add the glaze toward the end of cooking as directed.

Freeze It for Thanksgiving

You can also assemble the uncooked meatloaf and freeze it.

Prepare and shape the meatloaf, wrap it very well, and freeze it for up to approximately 2 to 3 months for best quality.

A day or two before you plan to cook it, transfer the frozen meatloaf to the refrigerator and allow it to thaw completely.

Once thawed, bake it according to the recipe. Again, use a meat thermometer to make sure the center reaches 165°F.

I would freeze the meatloaf without the glaze and make the glaze fresh while the meatloaf cooks.

This would be a great thing to make in late October or early November and have waiting in the freezer before the holiday madness begins.

Make Mini Thanksgiving Meatloaves for Someone Who Is Alone

I especially love this idea around the holidays.

If you know someone who will be spending Thanksgiving alone, consider making a few individual Thanksgiving Turkey Meatloaves instead of one giant loaf.

Divide the turkey mixture into smaller loaves and adjust the cooking time accordingly. Because smaller loaves cook faster, start checking the internal temperature early and cook until the centers reach 165°F.

Then turn it into a little Thanksgiving dinner care package.

You could bring someone an individual turkey meatloaf along with a container of mashed potatoes, gravy, cranberry sauce, and a vegetable. Add a dinner roll and maybe a piece of pie if you really want to make their day.

It doesn’t have to be an elaborate gesture. Sometimes knowing somebody thought about you on a holiday is the best part of the meal.

The Day-After Thanksgiving Meatloaf Sandwich

Please save some meatloaf for this.

A thick slice of cold or reheated Thanksgiving Turkey Meatloaf makes an incredible sandwich the next day.

Toast sturdy white bread, sourdough, or a leftover dinner roll. Add a warm slice of turkey meatloaf, a little cranberry sauce, and some warm gravy.

You can also add leftover mashed potatoes or even another spoonful of stuffing if Thanksgiving excess is the goal.

For a cold sandwich, I would spread a little mayonnaise on the bread and add lettuce with the turkey meatloaf and cranberry sauce.

For the ultimate hot version, make it open-faced and pour hot turkey gravy over the entire thing. Knife and fork required.

Frequently Asked Questions

Can I use 99% lean ground turkey?

You can, but I don’t recommend it for this particular recipe. The extra fat in regular ground turkey helps make the meatloaf more tender and flavorful.

Do I prepare the Stove Top first?

No. This is important. Add both packages of stuffing mix dry directly from the box.

Can I use a different flavor of Stove Top?

Yes. Turkey, chicken, or savory herb stuffing would all work well. Just remember that different varieties may contain slightly different amounts of seasoning and salt.

Why is there heavy cream in turkey meatloaf?

Ground turkey is lean and can dry out easily. Heavy cream contributes both liquid and fat, helping create a richer and more tender finished meatloaf.

Do I have to use a roasting pan with a lid?

A covered roasting pan is my preferred method because it helps reduce moisture loss during the first part of baking. If you don’t have one, use a baking dish or roasting pan and cover it tightly with foil before uncovering it for the glazing portion.

Can I make it ahead for Thanksgiving?

Yes. Assemble it the day before and refrigerate it covered, or freeze the uncooked meatloaf well wrapped for up to 2 to 3 months for best quality. Thaw frozen meatloaf completely in the refrigerator before baking.

How do I know when turkey meatloaf is done?

Insert an instant-read thermometer into the thickest part of the center. Ground turkey should reach an internal temperature of 165°F.

What should I serve with Thanksgiving Turkey Meatloaf?

Mashed potatoes, turkey gravy, cranberry sauce, green beans, corn, roasted Brussels sprouts, sweet potatoes, dinner rolls, or practically any of your favorite Thanksgiving sides will work.