Sometimes you want Thanksgiving dinner without all the fuss of actually making it. That's where this Thanksgiving Meatloaf comes in! It takes all those cozy Thanksgiving flavors and turns them into an easy, comforting meatloaf. Instead of traditional breadcrumbs, mix the ground turkey with stuffing, then top it with a sweet, tangy cranberry glaze. You get turkey, stuffing, and cranberry sauce all wrapped up into one easy dinner, without spending the entire day in the kitchen.
Add Parmesan Smashed Potatoes, Bacon Wrapped Asparagus, and Bacon and Balsamic Brussel Sprouts, and you've basically got Thanksgiving dinner without the Thanksgiving-level workload.
Stephanie's Tips
• Add the stuffing mix straight from the box. You don't need to prepare it according to the package directions first.
• Let the stuffing and milk sit for the full 5 minutes so the stuffing has a chance to absorb some of that moisture before you add the turkey.
• Gently mix the meatloaf ingredients just until combined. You don't need to beat the life out of it.
• Shape the meatloaf about 2 inches thick so it cooks evenly, then use the internal temperature rather than the clock alone to determine when it's done.
• Ground turkey needs to reach 165°F in the center. Let the meatloaf rest before slicing so you don't lose all those juices the second you cut into it.
Equipment
- Measuring cups and spoons
- Sheet pan
- Parchment paper
- Large mixing bowl
- Small mixing bowl
The equipment section may contain affiliate links to products we know and love.
Thanksgiving Meatloaf ingredients
- Stuffing mix: Use one 6-ounce box of dry stuffing mix. There's no need to prepare it first. Turkey or sage stuffing works especially well with the Thanksgiving flavors in this recipe.
- Milk: Softens the stuffing and adds moisture to the meatloaf. Whole milk works great, but you can also use 2% milk.
- Ground turkey: We're going full Thanksgiving with this one, so ground turkey takes the place of the traditional ground beef.
- Eggs: Help bind the turkey and stuffing together so you get slices of meatloaf instead of a Thanksgiving-flavored pile on your plate.
- Garlic: Minced garlic adds plenty of savory flavor to the turkey.
- Dried minced onion: An easy way to add onion flavor without having to chop another thing.
- Jellied cranberry sauce: This is the Thanksgiving twist on a traditional meatloaf glaze and gives the topping its sweet cranberry flavor.
- Ketchup: Mix with the cranberry sauce for a sweet, tangy glaze that balances all those savory turkey and stuffing flavors.
For full ingredients and directions, scroll down to the recipe card below.
How to make Thanksgiving Meatloaf
Preheat the oven to 350°F and line a sheet pan with parchment paper.
In a large mixing bowl, combine the dry stuffing mix and milk. Let the mixture sit for 5 minutes so the stuffing can begin soaking up the milk.
Add the ground turkey, eggs, minced garlic, and dried minced onion. Gently mix everything together just until combined.
Transfer the turkey mixture to the prepared sheet pan and shape it into a loaf about 2 inches thick.
Bake for 40 minutes.
While the meatloaf is baking, combine the jellied cranberry sauce and ketchup in a small mixing bowl. After the first 40 minutes of baking, spread the cranberry mixture evenly over the top of the meatloaf.
Return the meatloaf to the oven and bake for an additional 15 to 20 minutes, or until the center reaches 165°F.
Allow the Thanksgiving Meatloaf to rest for 5 to 10 minutes before slicing and serving.
FAQs (Because Life’s Too Busy for Guesswork)
Yes. You can mix and shape the meatloaf up to 24 hours before baking. Cover it well and store it in the refrigerator until you're ready to bake. Keep the cranberry and ketchup glaze separate and add it after the first 40 minutes of baking as directed.
Yes. Stir about 1/4 cup dried cranberries into the turkey mixture before shaping the meatloaf. They'll add little pops of cranberry flavor throughout the loaf without adding the extra moisture you would get from fresh cranberries.
It has a little sweetness from the cranberry glaze, but this is still a savory meatloaf. The cranberry sauce is mixed with ketchup, giving the topping a sweet and tangy flavor that works with the savory turkey and stuffing.
Yes. Add crushed red pepper flakes to the turkey mixture if you want some heat throughout the meatloaf. You can also drizzle individual servings with a little hot honey for a sweet and spicy finish.
The center of the meatloaf should reach an internal temperature of 165°F. Check the thickest part with a meat thermometer, then allow the meatloaf to rest for 5 to 10 minutes before slicing.
Substitutions and variations
- Stuffing mix: Turkey or sage stuffing works especially well, but you can experiment with other stuffing flavors too.
- Milk: Whole milk works great, but 2% milk can also be used.
- Ground turkey: Ground chicken can be used instead. Make sure it also reaches 165°F in the center before serving.
- Add cranberries: Mix about 1/4 cup dried cranberries into the turkey mixture for even more cranberry flavor.
How should I store Thanksgiving Meatloaf?
Store leftover Thanksgiving Meatloaf covered or in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave until heated through. For a larger portion, place it in a baking dish, cover loosely with foil, and reheat at 350°F until warmed through.
To freeze Thanksgiving Meatloaf, let it cool completely before transferring it to an airtight, freezer-safe container. Freeze for up to 3 months, then thaw overnight in the refrigerator before reheating.
Thanksgiving Meatloaf
Equipment
- Measuring cups and spoons
- Sheet pan
- Parchment paper
- Large mixing bowl
- Small Mixing Bowl
Ingredients
- 1 6-ounce box stuffing mix
- 1/2 cup milk
- 2 pounds ground turkey
- 2 large eggs
- 1 tablespoon minced garlic
- 1 teaspoon dried minced onion
- 1 cup jellied cranberry sauce
- 2 tablespoons ketchup
Instructions
- Preheat the oven to 350°F and line a sheet pan with parchment paper.
- In a large mixing bowl, combine the stuffing mix and milk. Let the mixture sit for 5 minutes.
- Add the ground turkey, eggs, minced garlic, and dried minced onion. Gently mix just until combined.
- Transfer the meat mixture to the prepared sheet pan and shape it into a loaf about 2 inches thick.
- Bake for 40 minutes.
- In a small mixing bowl, combine the cranberry sauce and ketchup.
- Spread the cranberry mixture evenly over the meatloaf.
- Return the meatloaf to the oven and bake for an additional 15 to 20 minutes, or until the center reaches an internal temperature of 165°F.
- Allow the meatloaf to rest for 5 to 10 minutes before slicing and serving.
Notes
- Use the stuffing mix dry, straight from the box. Do not prepare it according to the package directions first.
- Turkey or sage stuffing works especially well in this recipe.
- Gently mix the meatloaf just until combined to avoid overworking the ground turkey.
- For a make-ahead meatloaf, mix and shape it up to 24 hours in advance. Cover and refrigerate, keeping the cranberry glaze separate until baking.
- The center of the turkey meatloaf should reach 165°F before serving.
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