Thanksgiving Chicken Meatloaf with Dried Cranberries and Stuffing Mix

This Thanksgiving Chicken Meatloaf brings all the flavors of the holiday to your dinner table! Made with ground chicken breast, dried cranberries, and seasoned stuffing mix, it’s the perfect high protein meatloaf that’s packed with all the flavors of Fall.

As a chef, I’m always on a mission to add a unique twist to traditional dinners. My Slow Cooker Mississippi Pork Roast and Teriyaki Pineapple Pot Roast was a huge success for my family, so why not change up meatloaf too!

I’m no stranger to using ground chicken in meatloaf. I think its one of the best ways to get a good dose of protein in while still enjoying something comforting and satisfying. But the good thing about meatloaf is that you can always change up the flavor!

I decided to take a Thanksgiving flavor approach to this holiday meatloaf so naturally I added dried cranberries, poultry seasoning and used stuffing mix as the breadcrumbs! The result was a deliciously tender meatloaf that can be served on a holiday, weeknight, or made ahead for meal prep! Serve it alongside mashed potatoes, spaghetti squash mac and cheese, or cranberry sauce for a comforting meal that reminds you of Thanksgiving with every bite!

✅What Makes This Thanksgiving-Inspired Chicken Meatloaf So Good?

• Thanksgiving flavors in a simple, year-round dish
• A lightened-up meatloaf made with lean ground chicken that’s packed with protein
• Great for meal prep and leftovers
• Combines savory and sweet with herbs and dried cranberries

🦃Using Poultry Seasoning

This recipe uses poultry seasoning to get that home-cooked taste. Poultry seasoning is generally a mix of herbs like sage, thyme, rosemary, marjoram, and sometimes a hint of nutmeg or black pepper. It adds an earthy, savory flavor that perfectly complements the ground chicken. You can buy it already in a mix (and use it for Thanksgiving Turkey!) or you can mix and match the seasonings you have to create your own.

🐔How to Make Thanksgiving Chicken Meatloaf

1️⃣ Preheat the oven: Turn your oven to 350°F and grease a loaf pan.

2️⃣ Sauté the vegetables: In a skillet, heat olive oil over medium heat. Sauté the onion, celery, and garlic for 4-5 minutes, until softened.

3️⃣ Combine the ingredients: In a large bowl, mix the ground chicken, stuffing mix, sautéed vegetables, dried cranberries, egg, milk, poultry seasoning, salt, and pepper. Combine well but avoid overmixing.

4️⃣ Shape and bake: Transfer the meatloaf mixture into the prepared loaf pan and press it down evenly. Bake for 50-60 minutes, or until the internal temperature reaches 165°F.

5️⃣ Rest and serve: Let the meatloaf rest for 10 minutes before slicing and serving. Enjoy!

👩🏻‍🍳Chef’s Tips

• If your stuffing mix is seasoned: You may want to add less seasoning to the meatloaf to make sure it doesn’t get over seasoned.
• Don’t overmix the meatloaf: Mixing too much can lead to a dense, tough texture. Gently combine the ingredients until just mixed.
• Line the loaf pan with parchment paper: This makes it easier to lift the meatloaf out once it’s done baking.
• Top with cranberry glaze: For an extra Thanksgiving touch, brush the top of the meatloaf with a cranberry sauce glaze during the last 10 minutes of baking.
• Use a mix of light and dark meat: If you prefer more flavor, mix ground chicken breast with dark meat for a richer taste and texture.
• Let the stuffing mix absorb: Allow the stuffing mix to sit with the other ingredients for a few minutes before baking so it can absorb the moisture and flavor.
• Shape the meatloaf by hand: If you don’t have a loaf pan, you can form the meatloaf into a rectangular shape by hand and bake it on a lined sheet pan.

📦Storage Instructions

Storing: Once the meatloaf has cooled, store leftovers in an airtight container in the refrigerator for up to 5 days. Use a well-sealed container to maintain its moisture and flavor.

Freezing: To freeze, wrap the cooked and cooled meatloaf tightly in plastic wrap, then in aluminum foil, or place it in an airtight freezer-safe container. It will keep well in the freezer for up to 3 months. For easy portioning, slice the meatloaf before freezing and separate slices with parchment paper.

Reheating: Reheat leftovers in the oven at 350°F for 10-15 minutes, or until warmed through. You can also microwave individual slices, covered, for 1-2 minutes on high.

❓FAQ