Turkey and Stuffing Meatloaf
From The Rachael Ray Show
1 Tablespoon lemon juice
2 pounds ground all-white turkey
4 medium celery stalks, finely chopped
1 medium onion, finely chopped
1 Tablespoon poultry seasoning
1 large egg
¾ teaspoon salt
½ teaspoon freshly ground black pepper
2 cups chicken stock
2 cups stuffing mix
1 Tablespoon extra-virgin olive oil
Preheat oven to 400° F.
In a large bowl, add apples and lemon juice, and toss together. Add turkey, celery, onion, poultry seasoning, egg, salt and ground black pepper.
In a medium-size bowl, add the stock and the stuffing. Toss around, letting the stuffing soak up the liquid, then add it to the bowl with the turkey. Mix everything together well, then turn it out onto a parchment-lined baking sheet and shape it into a loaf. Coat with EVOO, transfer to the oven and roast until brown and cooked through, about an hour.
Makes 8 servings.