Print

Herb Crusted Thanksgiving Meatloaf – Easy Grilled Recipe for Dinner

herb crusted Thanksgiving meatloaf - featured image
Print Recipe

This herb crusted Thanksgiving meatloaf brings all the cozy holiday flavors to your grill, featuring juicy ground turkey, savory herbs, and a golden, crispy crust. It’s a crowd-pleasing, easy dinner perfect for gatherings or weeknights, with simple ingredients and minimal fuss.

Ingredients

Scale
  • 2 lbs ground turkey (or ground beef, chicken, or a blend)
  • 1 cup stuffing mix (dry, unprepared)
  • 1/2 cup whole milk (or unsweetened almond milk for dairy-free)
  • 2 large eggs, room temperature
  • 1 small onion, finely diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 1/2 tsp kosher salt
  • 3/4 tsp black pepper
  • 2 tbsp Worcestershire sauce
  • 1/2 cup ketchup (plus more for glazing)
  • 1/4 tsp smoked paprika
  • For the Herb Crust:
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh thyme, chopped
  • 1/2 cup panko breadcrumbs (or gluten-free panko)
  • 2 tbsp olive oil
  • Pinch sea salt
  • Optional for Glaze:
  • 1/4 cup ketchup
  • 1 tbsp brown sugar
  • 1 tsp Dijon mustard

Instructions

  1. Preheat your grill to medium heat (about 375°F/190°C). If using charcoal, set up for indirect heat by piling coals to one side. Lightly oil the grates and place a drip pan under the grill if possible.
  2. In a large bowl, combine 1 cup dry stuffing mix with 1/2 cup milk. Let sit for 5 minutes to soften.
  3. Add ground turkey, eggs, diced onion, minced garlic, 2 tbsp parsley, 1 tbsp each rosemary, sage, and thyme, salt, pepper, Worcestershire sauce, 1/2 cup ketchup, and smoked paprika to the bowl. Gently mix until combined. If the mixture feels too wet, add 2-3 tbsp more stuffing mix.
  4. Lightly grease a loaf pan or line with parchment. Press the meat mixture into the pan, smoothing the top. If using foil, shape the loaf by hand and set on the foil tray. Do not pack too tightly.
  5. In a small bowl, combine 2 tbsp parsley, 1 tbsp each rosemary, sage, thyme, 1/2 cup panko, 2 tbsp olive oil, and a pinch of salt. Mix until it looks like damp sand. Press evenly over the top and sides of the meatloaf.
  6. Set the pan or foil on the indirect heat side of the grill. Close the lid. Cook for 45–55 minutes, or until an instant-read thermometer in the center reads 165°F (74°C).
  7. Optional: Mix 1/4 cup ketchup, 1 tbsp brown sugar, and 1 tsp Dijon mustard. Brush over the loaf during the last 10 minutes of grilling.
  8. Remove from the grill and let rest for 10 minutes before slicing. Serve hot, garnished with extra herbs if desired.

Notes

For gluten-free, use gluten-free stuffing mix and panko. You can substitute ground turkey with beef, chicken, or a blend. If you don’t have fresh herbs, use dried Italian seasoning. Resting the meatloaf after grilling is essential for juicy slices. The recipe can also be baked in the oven at 375°F for 50–60 minutes. Leftovers make excellent sandwiches.

Nutrition

Keywords: Thanksgiving meatloaf, grilled meatloaf, herb crusted meatloaf, easy dinner, holiday recipe, turkey meatloaf, gluten-free option, comfort food, crowd-pleaser, family dinner

Find it online: https://yumnode.com/herb-crusted-thanksgiving-meatloaf-easy-grilled-recipe-for-dinner/