Thanksgiving Stuffed Turkey Meatloaf

• 1 lb ground turkey
• 1 lb pork sage sausage
• 2 eggs
• 1 tsp lawry's seasoned salt
• 1 tsp parsley dried
• 1/2 tsp poultry seasoning
• 1/2 tsp fennel
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/4 tsp dried rubbed sage
• 1/4 tsp celery seeds crushed
• 1 box turkey flavored stuffing, divided
• 1 can cranberry sauce
• 16 slice bacon thick cut

1. Remove 1 cup of the stuffing mix and place in a ziplock bag.
2. Then crushed completely.
3. Prep a baking tray by lining it with a sheet of parchment paper or wax paper.
4. In a large mixing bowl combine eggs, crush stuffing mix and all the seasonings and mix well.
5. Add the ground turkey and sausage and mix well.
6. When mixed well transfer to the lined baking tray.
7. Place plastic wrap over the top then gently start to press out the meat mixture into a large rectangle.
8. Take your time and try to make it is evenly as possible in thickness keeping an eye on the edges.
9. Place cranberry sauce into a small mixing bowl and break up as much as possible.
10. Then gently spread out on top of the meat mixture.
11. (leave a border edge on three sides)
12. With the remaining stuffing place in a ziplock bag and lightly crush (just breaking up larger chunks).
13. Then add the dried stuffing to the top of the cranberry sauce (leaving a border on three sides).
14. "Now this is the hard part".
15. Begin rolling the meatloaf mix.
16. Start with the side that has cranberry sauce and stuffing all the way to the edge.
17. Gently pull on the parchment paper to help roll and give an even pressure.
18. Keep rolling "slowly and gently" trying to keep everything as even as possible (gently press the center down if it becomes to big will rolling).
19. When finish rolling seal the sides of the meatloaf (there will be a bit of a mess with stuffing and cranberry sauce but that's okay).
20. Cover with plastic wrap and refrigerate for 24 hours.
21. This step "Is a Must" for the meatloaf to firm up properly.
22. At this point the meatloaf role is very delicate and fragile.
23. You should treat it gently.
24. Set up your grill for Indirect Heat with a drip pan in the middle (add water).
25. On a fresh clean baking sheet lay out the bacon.
26. 8 strips by 8 strips and weaving them together.
27. Place the refrigerated meatloaf on the bacon and roll.
28. Tuck the loose ends of the bacon underneath the meatloaf.
29. Gently place the gourmet meatloaf on to your grill over the drip pan.
30. Smoke at about 325F for an hour and a half to 2 hours.
31. When the internal temperature is 165F "gently remove" for the grill and place onto a cutting board.
32. Cover with aluminum foil and rest for 15 minutes.
33. Cut into generous slices and serve with mashed potatoes and turkey gravy.
34. You can also serve with some type of vegetable if you like.

ground turkey, pork sage sausage, eggs, salt, parsley, poultry seasoning, fennel, garlic, onion, black pepper, sage, celery seeds crushed, turkey flavored stuffing, cranberry sauce, bacon

Taken from cookpad.com/us/recipes/272945-thanksgiving-stuffed-turkey-meatloaf (may not work)