Prep 10 mins
Cook 2 hrs
I LOVE this meatloaf!!! I finally found a turkey meatloaf that has great flavor and isn't dry! Love it in sandwiches too! I know it sounds strange to add stuffing and beef gravy to a turkey meatloaf, but it sure does work well for me. This came from somewhere on the web - can't remember where.
- 1 (12 ounce) jar fat free beef gravy
- 1 cup water
- 2 lbs ground turkey
- 1 (6 1/4 ounce) package Stove Top low-sodium chicken stuffing mix
- 2 eggs, lightly beaten
- Heat oven to 350.
- Pour 1/4 cup gravy in a large bowl.
- Stir in water.
- Add meat, stuffing and eggs- mix lightly.
- Shape mixture into a loaf and place in a baking pan.
- Pour 2/3 of the remaining gravy over the meatloaf.
- Cover loosely with foil and bake for about 50 minutes.
- Remove foil and continue baking until top is browned- about another 50 minutes.
- If desired, potatoes and carrots could be added to the pan around the meatloaf.
- If I do add them, I mix some water with the remaining gravy and pour it over the potatoes.
Fabulous! My family and friends LOVE this recipe every time I make it. Instead of making it in a loaf pan, I used a muffin/cupcake pan to shorten the cooking time to around 25-30 minutes. (This also makes it easy for leftovers the next day!) I also only used about 1.5 lbs. of turkey, which I felt gave it more of a stuffing flavor. Overall, great recipe! I use it ALL the time!
We really loved this recipe!! It does make a HUGE loaf so a great one if you plan to have company over or have a large family. I did mess the recipe up a bit by using packaged gravey mix. I think that's what made it a little loose but even at that, the taste was oh so good. Next time I plan to add an extra egg and I'm going to try the canned soup idea. I think that would make it perfect. I might even omit the cup of water. Just try something to make a bit firmer meat loaf. All in all, this is definitely a keeper!!! Thanks for sharing, dgpat!!
I used cream of mushroom in lieu of the gravy as some recommended. Yummo. I also divided the recipe in half (plenty for four servings) and baked longer than directed 120 minutes for a firmer texture. The making of this meatloaf was uber-easy. The eating of it even better. I can't wait to have the second half of this meal later this month when I whip it out of the freezer. This recipe is definitely a keeper.