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What's up hungry people. Lets talk turkey. Today we’re making Friendsgiving meatloaf - it's an entire turkey dinner stuffed into a conveient, sliceable form.

If you’re too lazy to cook and entire thanksgiving meal, then this recipe is for you. Topped with an addictive cranberry barbecue sauce, thanksgiving dinner just got a deliciously convenient makeover.

The secret to the perfect meatloaf - and this applies to pretty much any meatloaf recipe - is to not serve it that same day you cook it. It’ll have better flavor and slice more easily if you let it cool completely. I went as far to cool mine and then I chilled it overnight before reheating it at 350 for 15 minutes the next night for dinner.

You don’t have to wait overnight, but you should definitely wait at least 30 minutes before cutting the meatloaf into slices.

No matter which way you decide to go when it comes to finishing off the meatloaf, be sure to garnish it with parsley to really impress your Friendsgiving guests. Because nothing says “I totally have my life together” like a sprinkle of fresh parsley.