Ingredients
for 6 servings
Meatloaf
- 2 tablespoons unsalted butter, plus more for greasing
- 1 ½ cups unseasoned stuffing mix (170 g)
- ¾ cup chicken stock (180 g)
- 1 cup yellow onion (150 g), finely diced
- ½ cup celery (112 g), finely diced
- ½ cup carrot (75 g), finely diced
- 1 ½ teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1 ¼ teaspoons McCormick® Rubbed Sage, divided
- 1 ½ lb ground turkey (675 g)
- 1 large egg, beaten
Cranberry Glaze
- ½ cup jellied whole-berry cranberry sauce (120 g)
- ¼ cup ketchup (60 g)
- 2 teaspoons dijon mustard
- ½ teaspoon kosher salt
Nutrition Info
- Calories 264
- Fat 11g
- Carbs 23g
- Fiber 13g
- Sugar 9g
- Protein 18g
Estimated values based on one serving size.
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Preparation
- 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!