Thanksgiving, but it’s meatloaf. Get ready to experience the best parts of the holidays, formed into one smokey log of meatloaf!
Turkey meatloaf is notoriously dry but not this time. We make a cranberry sauce binder that includes Thanksgiving stuffing to keep this smoked meatloaf moist and packed with flavor. Don’t forget to make the cranberry mustard barbecue sauce in the recipe we dropped last week. It’s a perfect glaze for finishing the meatloaf.
Recipe:
2lbs ground turkey
2 cups stuffing mix
1 white onion, minced
2 stalks of celery, minced
3 cloves of garlic minced
1/4 cup HLM BBQ Back Rub
2 large eggs, beaten
1/2 can cranberry mix
2/3 cup ketchup
Olive oil
Instructions:
In a saucepan over medium heat, add olive oil, then sauté onions and celery until they become translucent. Add garlic and cook until fragrant about 1 minute.
Add cranberry sauce, ketchup, and Back Rub all-purpose seasoning in the same saucepan, and simmer for 3-5 minutes until it thickens. Transfer sauce to a large bowl and let cool to room temp.
Once cooled, add beaten eggs, stuffing mix, and the ketchup/cranberry onion mixture and mix well. Add ground turkey and mix until well combined. Set on a baking sheet and form the meatloaf into a log. Season outside with more Back Rub. Smoke at 225F for 2-3 hours until internal temp is 165F. Optional: spray with apple cider vinegar and water every 45 min if it starts to dry out.
Let rest for 30 minutes before slicing. Serve with cranberry mustard barbecue sauce and mashed potatoes.
Enjoy!
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