Leftover Stuffing Meatloaf uses up extra turkey stuffing and cranberry sauce seamlessly in this beefy traditional supper.
Leftover Stuffing Meatloaf
By Sue Lau | Palatable Pastime
Leftover Stuffing Meatloaf is my recipe of the day. I like this meatloaf because it in fact does not taste like turkey, but it does manage to ditch the extra stuffing and cranberry sauce. The turkey itself I will repurpose elsewhere, and if not using right away, I will freeze it until I am not bored to death with it.
The meatloaf is quite easy to make. It uses four simple ingredients. And the cranberry glaze topping is just as easy, using only four more. I find this so much more easy to make than regular meatloaf. And even if it’s not a 30-minute meal, it gets in the oven fast, so you can spend time thinking and doing other things. Like packing up the rest of the turkey for the freezer, and getting the carcass into the crockpot.
You might think this would have a turkey flavor, but it doesn’t. Just very moist and meaty and the cranberry glaze is perfect. Not too sweet. Throw in some scalloped potatoes and roasted veggie and there’s the meal.
Leftover Stuffing Meatloaf
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Leftover Stuffing Meatloaf
Equipment
- one pound loaf pan (9x5x3)
Ingredients
Meatloaf:
- 2 pounds ground chuck
- 2 large eggs
- 2 cups crumbled leftover turkey stuffing
- 1/2 cup ketchup
Cranberry Glaze:
- 2/3 cup cranberry sauce
- 1/4 cup ketchup
- 1 teaspoon minced garlic
- 1/2 teaspoon onion powder
Instructions
- Preheat oven to 350F
- Mix together the ground chuck, eggs, crumbled stuffing and ketchup.
- Place mixture in a one-pound loaf pan, shaping into a loaf.
- Bake for 60 minutes, then carefully press spatula on loaf to hold it in place and drain off the fat.
- Mix together cranberry glaze (ideally while the meatloaf bakes, so it is ready to go).
- Spoon the cranberry glaze on top and bake 30 minutes more. If you don't have cranberry glaze, you can use ketchup, bbq sauce, or just cover with gravy when serving.
- Let rest half hour before removing from pan and slicing (lifting it out while it is hot causes meatloaf to crumble more).
Notes
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