Stuffed Thanksgiving Turkey Meatloaf

A rolled turkey thanksgiving meatloaf, with stuffing and cranberry sauce.

5 from 1 vote

This Thanksgiving Stuffed Meatloaf is a tasty way to use up leftover stuffing and cranberry sauce. It can even be made gluten free or keto!

Prep Time15

Cook Time1 20

Total Time1 35

Course: main, Main Course

Cuisine: American

Diet: Diabetic, Gluten Free

Servings: Servings

Calories: 378kcal

Author: Marie Porter

Equipment

1 Loaf Pan

Ingredients

1 tablespoon Olive oil
½ Onion finely chopped
2 lbs Ground Turkey
1 Large egg
2 teaspoon Summer Savoury or 1 teaspoon Dried Sage
¾ teaspoon Pepper
¾ teaspoon Salt
½ teaspoon Garlic Powder
1 cup Cranberry Sauce
3 cups Leftover Stuffing

Instructions

Preheat oven to 350 F, generously grease a meatloaf pan, set aside.
Cook onions in olive oil until soft and translucent. Remove from heat and allow to cool slightly.
In a large bowl, mix together turkey, egg, and seasonings. Add cooled onion, mix well to combine.
Spread turkey mixture out onto a sheet of parchment paper that’s been sprayed with nonstick cooking spray. I like to aim for the length of my loaf pan (8"), by however long it ends up, when spread to about ¾" thick.
Gently spread half the cranberry sauce over the turkey meatloaf, then evenly spread the stuffing over the sauce.
Starting with one of the short ends, roll up the meatloaf along the length of it - the parchment paper will help with this.
Be sure to pick up the paper on the end you’re rolling, going kind of up and over, rather than a straight roll. You want to keep the filling in, not push it.
Transfer meatloaf to the prepared pan, seam side down.
Heat the cranberry sauce to melt it slightly. Depending on your sauce, you may need to add a tablespoon or two of water to make it more pourable.
Pour sauce over the meatloaf, brushing to coat the top surface.
Bake for 1 hour 20 minutes, or until a meat thermometer measures the internal temperature at 165 F.
Carefully drain liquid from the pan, before removing the meatloaf and serving.

Notes

Once cooled to almost room temperature, leftover meatloaf can be wrapped in plastic wrap or transferred to an airtight container and stored in the fridge for up to 3 days. Best served Reheated.

Nutrition