As you’ll see, this is not a strict recipe, it’s really more of a concept. It can be a mashup of whatever thanksgiving leftovers you need to use up, I’m just sharing what worked for me!
THANKSGIVING LEFTOVER MEATLOAF
This is not so much a “recipe,” but really more of a method. A general concept.
Because most stuffing recipes call for sauteed celery and onions, I have not included those in the recipe separately.
Ingredients
For the meatloaf:
- 1-1.5 lbs lean ground turkey
- 1 Tbsp fresh, minced herbs you’ve got left in the fridge (sage, thyme, rosemary)
- 1 tsp poultry seasoning or dried thyme
- salt & pepper to taste
- 1 cup-ish leftover stuffing
- 1 egg* see notes
For the topping
- 3/4 cup leftover mashed potatoes -OR- leftover gravy** see notes
Instructions
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Preheat oven to 350º
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In a mixing bowl, combine the ground turkey, herbs, seasonings, stuffing and egg (if using) until just combined. Do not over mix to avoid the meat from becoming gummy.
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Lightly coat a loaf pan with non-stick cooking spray and press the meat mixture into the loaf pan.
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Bake for 55-60 minutes until topping has browned and meat has cooked through.
Recipe Notes
*Use the egg only if your stuffing is on the drier, more crumbly side! If the stuffing was made with egg or feels moist and gooey, you won’t need it
**You can top the meatloaf with mashed potatoes, like a shepherd’s pie, but keep an eye on it in the oven to be sure it doesn’t become to brown on top. Or if your leftover gravy has thickened up in the fridge, it will function as a more traditional glaze. If you’re feeling really crazy, try both!
