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slices of turkey-and-pork meatloaf with small soft herb stuffing pieces inside and a thin burgundy cranberry glaze on a plain platter, with no separate stuffing, cranberry bowl or garnish
Andre Lewis

Stuffing Mix Meatloaf

Boxed stuffing mix can do the bread-and-herb work in a loaf, but it needs hydration before it meets the meat. Turkey and pork make this one substantial without a beefy flavor that overwhelms the sage. Check the stuffing package before reaching for more salt. The cranberry-mustard glaze belongs in a thin layer, where its tartness cuts through the richer meat rather than turning the whole dinner into a sweet holiday sauce. Let the cooked loaf settle before cutting so the softened bread stays tucked inside each slice.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs 93% lean ground turkey
  • 1/2 lb ground pork
  • 1 package 6 oz dry herb-seasoned stuffing mix
  • 3/4 cup hot water
  • 2 large eggs
  • 1/2 cup finely diced celery
  • 1/2 cup finely diced onion
  • 1 tbsp unsalted butter
  • 1/2 tsp rubbed sage
  • 1/4 tsp black pepper
  • 1/3 cup jellied cranberry sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp water

Method
 

  1. Heat the oven to 375°F and line a rimmed sheet pan with parchment. Pour hot water over stuffing mix and let stand for 10 minutes, then fluff and cool until no longer hot.
  2. Cook celery and onion in butter over medium heat for 7 minutes, then cool for 5 minutes.
  3. Mix stuffing, vegetables, eggs, sage and pepper, then fold in turkey and pork. Shape a 10-by-5-inch loaf about 2 1/2 inches high.
  4. Bake for 40 minutes. Warm cranberry sauce, mustard and 1 tablespoon water in a small saucepan over low heat, whisking smooth.
  5. Brush the glaze over the loaf and bake for 20 to 25 minutes more until the center reaches 165°F.
  6. Rest for 10 minutes and cut into 8 slices.