I have the yummiest recipe to share with you today. This is one of my favorite meals that Jake makes and so I wanted to share his recipe here on the blog; not only to share it with you, but also so that I can easily find the recipe for the next time I have a craving. Do you ever have a craving for Thanksgiving dinner even when it’s not Thanksgiving? Then this meatloaf is the perfect cravings fix. This meatloaf is also great for when you want to simplify or even switch up your Thanksgiving meal.
This Thanksgiving loaf is basically all of your typical Thanksgiving foods mixed together. It’s got turkey, potatoes, stuffing, cranberries, and gravy all in one delicious loaf.
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(Not pictured are 2 eggs, Worcestershire Sauce, and seasonings
This recipe makes 2 meat loafs which is about 8 servings.
Ingredients:
- 2 pounds ground Turkey
- 1 box Stove Top Stuffing mix
- 8 servings of frozen shredded hash brown potatoes
- 1 can whole berry Cranberry sauce (2 cans if you want extra cranberries on top – Optional)
- 4 packets of Turkey Gravy
- 2 eggs
- 2 tsp Worcestershire Sauce
- 1 tbsp Thyme
- 2 tsp Sage
- 1 tbsp Rosemary
Directions:
- Preheat oven to 350 degrees. Spray two Standard 9-inch loaf pans with nonstick spray.
- In a (very) large bowl combine all of the above ingredients, except for the gravy packets and second can of cranberries.
- Mix with your hands until well blended.
- Fill the prepared loaf pans with the meatloaf mixture.
- Bake for 55 Minutes or until internal temperature reaches 160 degrees.
- When Loafs are almost done cooking, prepare the turkey gravy by following instructions on packets.
To serve, place a large slice of meatloaf on a plate and cover in gravy. Here is where you can also add more Cranberry sauce if you desire.
For leftovers the next day, we like to heat by the slice in a fry pan. Place a large slab of butter in a fry pan and cook for 2 minutes on each side. We think this Thanksgiving meatloaf is even yummier the next day.
I hope that you will give this recipe a try and enjoy it as much as we do.
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Thanks for stopping by,
Emily
