Turkey Dinner Meatloaf

A rich, comforting turkey meatloaf baked low and slow under a blanket of homemade gravy. The stuffing mix keeps it tender, the buttermilk adds creaminess, and the crispy French’s onions on top make every slice feel like a warm, cozy dinner at home. Pairs beautifully with mashed potatoes.

All nutrition facts are AI generated and approximate.

Ingredients — Meatloaf

• 2 lbs ground turkey
• 1 box Stove Top turkey stuffing (turkey flavor)
• 2 eggs
• ½ cup buttermilk

Ingredients — Gravy

• 2 Tbsp flour
• 2 Tbsp butter
• 1½ cups Better Than Bouillon turkey (prepared)
• 1 Tbsp Worcestershire
• 1 cup buttermilk
• ½ cup French’s fried onions

Directions

1. Preheat oven to 350°F.
2. Combine ground turkey, stuffing mix, eggs, and ½ cup buttermilk. Press mixture into a loaf pan. Cover the loaf pan tightly with foil.
3. Bake for 30 minutes covered.
4. Make the gravy: Melt butter in a saucepan. Whisk in flour to form a roux. Slowly add prepared turkey bouillon, Worcestershire sauce, and 1 cup buttermilk. Cook until it begins to boil. Simmer for 1 minute. Remove from heat and let cool slightly.
5. Pour gravy over the meatloaf. Add French’s fried onions on top.
6. Bake uncovered for 36 minutes or until internal temperature reaches 165°F.
7. Let rest 10–15 minutes before slicing.

Notes

• Cover first: Trapping steam keeps the turkey moist during the first bake.
• Uncover later: Lets the topping crisp instead of steaming.
• Extra bake time: Needing a few extra minutes is normal for deeper pans or cooler ovens.
• Resting: Essential for clean slices — don’t skip it.

Why This Works

• Stuffing mix: Absorbs moisture and acts as a binder, giving structure without dryness.
• Eggs: Help the loaf hold together for clean slices.
• Buttermilk: Adds fat and acidity, keeping lean turkey tender.
• Gravy baked on top: Creates a moisture blanket that prevents the loaf from drying out.
• French’s onions: Add crunch and flavor contrast on every slice.