If you are like our family, you make way too much food for Thanksgiving. I think we have developed it into quite an art form. My Dad actually makes three different kinds of stuffing for Thanksgiving. We make one from my Dad’s side of the family, one from my Mom’s side of the family and my Dad likes to make up a new one every year. My sentimental favorite is always the Mushroom Stuffing from my Dad’s side of the family. That is what I used to make this meatloaf. Even if you didn’t make my Mushroom Stuffing, use the one you did make!
Due to the overflowing amount of stuffing we have, I have discovered stuffing freezes quite well. I actually used some I had frozen to make this meatloaf. So, you can pull out some frozen stuffing in a month or two from now when you want to relive all the flavors of Thanksgiving.
Since pears have been incredibly good this season, I grated one in to provide some moisture for the meatloaf. I used ground turkey and turkey sausage to give a variety of flavor. Lets face it, meatloaf with a mixture of beef, pork and veal pretty much rocks but the calories will weigh you down like a rock. I really wanted to use something besides ground turkey to make this meatloaf feel a little more robust. The spices of the sausage paired nicely with the spices in the stuffing and made a great meatloaf. So don’t throw your leftover stuffing away. Freeze it and make some Stuffing Meatloaf!
Stuffing Meatloaf (Serves 8)
1 cup leftover stuffing
1/4 cup egg substitute
1/2 cup leftover turkey gravy
3 tsp. Worcestershire sauce, divided
3 tsp. Dijon mustard, divided
1 pear, grated
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1 1/2 lb. ground turkey breast
1 lb. turkey sausage, casing removed
1/3 cup ketchup
2 tsp. honey
- Preheat oven to 350°.
- Place a wire rack over a baking sheet covered with foil.
- Cut up stuffing into tiny pieces. Place in a large bowl and pour gravy over the stuffing. Mash with a fork.
- Stir in egg substitute, 2 tsp. Worchestershire sauce, 1 tsp. Dijon mustard, pear, salt and pepper.
- Add in ground turkey and turkey sausage. Mix with your hands until just combined.
- Form meat into a loaf and place on wire rack.
- In a small bowl, mix together ketchup, 1 tsp. Worchestershire sauce, 1 tsp. Dijon mustard and honey.
- Pour over meatloaf.
- Bake for 1 1/2 hours or until meatloaf has an internal temperature of 165°.
Nutritional valuer per serving:
Calories 198 Fat 13 grams Carbs 4 grams Protein 27 grams
You can also see this recipe on some of the link parties listed on my Link Party Page