Prep 15 mins
Cook 1 hr
I saw this on Rachael Ray's talkshow today and it looked so delicious, and also very easy to make. She made a pretty big meatloaf, so you can halve the recipe easily.
- 2 apples, peeled and cut into small dice (McIntosh or Gala)
- 2 lbs ground turkey
- 2 large celery ribs
- 1 large onion
- 2 cups seasoned stuffing mix, dry
- 2 cups chicken stock or 2 cups turkey stock
- 1 egg
- 1 tablespoon poultry seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- olive oil
- First prepare the stuffing by mixing together the stuffing mix and the broth in a large bowl or measuring cup. Allow to bread to absorb the broth, about 2-3 minutes.
- Peel and chop the apples, and onions. Add about 1 tablespoon of lemon juice to the apples to prevent browning. Dice the celery into pieces as well.
- Add the ground turkey and egg and mix together. Add the vegetables along with the poultry seasoning, salt and pepper to taste. Add the wet stuffing mix and add. With your hands or a large spoon, mix all together.
- Line a baking sheet with parchment paper. Lay the meat mixture onto the baking sheet into a large log. Drizzle on the top of the meat some olive oil.
- Bake at 400 Degrees for 1 hour or until the meat is cooked through. Wait for about 10-15 minutes and enjoy!
This recipe is soooo good. I made the sausage, apple, onion stuffing recipe for Thanksgiving and Christmas dinners. Everyone loved it. Then I found this recipe and made it about a month later. It gives you all those delicious Thanksgiving flavors anytime of the year. The only thing I added to the meatloaf were some dried cranberries. Served it with steamed green beans, sliced carrots and mashed potatoes. Delicious,... and so were the meatloaf sandwiches that followed!!
I made this per the Rachel Ray website recipe, which includes the apples and is slightly different. It was excellent, the whole family loved it (except that DS and DH did not like the apples, but even so, I wouldn't leave them out). I have to say that this meatloaf makes WAY more than 4 servings (amt on RR website). Maybe 4 servings for a BEAR. Six of us had 1-1.25 inch deep x 5x wide x 4" tall slices (I think DS had a second slice), and there was a full 7-8 inch of the loaf left. Here are the modifications/details of what I made: I used 2lb 6oz of turkey because I could only find 1lb 3oz packages; I used 2 McIntosh apples; I first mixed the turkey, vegetables, and seasonings (1 T of poultry seasoning) *before* I mixed the stuffing with stock (used home-made turkey stock). I baked on a jelly roll pan with foil, but it did stick to the foil. I baked for 1 hour, and then turned off the stove while I finished up other dishes - maybe 10 minutes, then cut and served. That's it! I'm sure it is a very forgiving recipe.
Delicious. I did not use apples or veggies, just a bit of onion powder, and used water bullion for the broth. I made a half recipe and it fed 5 of us (although they liked it so much, they fought over the last piece). I served with turkey gravy, which was good, but it was very flavorful by itself as well. I made it a little too wet and it didn't stick together well (didn't halve the egg), so I put it in a breadpan to bake.