Here's what you need: unsalted butter, unseasoned stuffing mix, chicken stock, yellow onion, celery, carrot, kosher salt, freshly ground black pepper, McCormick® Rubbed Sage, ground turkey, large egg, jellied whole-berry cranberry sauce, ketchup, dijon mustard, kosher salt
Provided by McCormick
Categories Dinner
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F (190°C). Grease a 9 x 5-inch (22 x 12 cm) loaf pan with butter and line the pan with a piece of parchment paper, leaving overhang on the 2 long sides.
- Melt the butter in a large pan over medium heat. Add the onion, celery, carrots, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon ground sage. Cook for 4-5 minutes, or until the vegetables are tender. Transfer to a large bowl and let cool for 15 minutes.
- While the vegetables cool, stir together the stuffing mix and chicken stock in a medium bowl.. Let sit for 15 minutes, until the stuffing mix is soggy and has absorbed all of the liquid.
- Once the vegetables have cooled, add the soaked stuffing mix, ground turkey, remaining teaspoon salt, remaining ¼ teaspoon pepper, remaining ¾ teaspoon ground sage, and the egg. Mix until well combined. Transfer to the prepared loaf pan, pressing down to smooth the top.
- Bake the turkey and stuffing loaf for 25 minutes.
- While the meatloaf loaf bakes, make the glaze: In a medium bowl, mix together the cranberry sauce, ketchup, and mustard.
- Pour the glaze over the meatloaf, then return to the oven and bake for another 20 minutes, or until the internal temperature 165°F (75°C).
- Let cool in the pan for 10 minutes, then use the parchment to carefully lift out the meatloaf and transfer to a cutting board. Cut into 1-inch-thick slices and serve immediately.
- Enjoy!
Nutrition Facts : Calories 359 calories, Carbohydrate 31 grams, Fat 17 grams, Fiber 1 gram, Protein 17 grams, Sugar 11 grams
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Robyn leigh Busch
[email protected]I've made this several times and it always turns out great.
susan Davis
[email protected]This is a great recipe for a quick and easy weeknight meal.
Biny Belete
[email protected]I would give this recipe a 0 if I could. It was the worst meatloa I've ever eaten.
Md Masud Sarkar
[email protected]This recipe is a waste of time. The meatloa was dry and tough.
Anisha Namakula
[email protected]I've made this several times and it always turns out dry. I'm not sure what I'm doing wrong.
shai alom
[email protected]This is a good recipe, but I would recommend browning the turkey before adding it to the meatloa scuro. It will give the meatloa a more flavorful crust.
Hekmt zazi
[email protected]I made this for my family and they loved it. The only thing I would change is to add a little bit more salt to the stuffing.
Kibria official Song
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the leftovers are even better the next day.
Addisalem Zelalem
[email protected]I've tried other turkey meatloaafs before, but this one is by far the best. The stuffing is moist and flavorful, and the turkey is cooked to perfection.
Larry Paul
[email protected]This recipe is easy to follow and the end result is delicious. I would recommend it to anyone looking for a good turkey and stuffing meatくなったaf.
Bhd Vh
[email protected]I made this for Thanksgiving dinner and it was a hit! The turkey was moist and juicy, and the stuffing was flavorful and moist.
Mine Interaction
[email protected]This is a great recipe! I've made it several times and it always turns out perfectly. The only thing I do differently is to add a little bit of sage to the stuffing. It gives it a nice flavor.