Preheat oven to 375 degrees. Line a small baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.
In a nonstick skillet, melt butter over medium heat. Saute onion and celery until tender, 5 minutes.
While veggies are cooking, combine remaining ingredients into a large bowl. Add in soft veggies and stir to incorporate everything together. Form into a meatloaf shape on prepared baking sheet and bake 30-40 minutes or until thoroughly cooked.
Cool 5 minutes before slicing and serving. Serve with turkey gravy.
*I used the dry turkey gravy mix that you just add water to. Feel free to make your own from scratch. I obviously did not.Leftovers. This turkey meatloaf recipe can last up to 4 days in the fridge and is great as leftovers.Freezing. Make the turkey meatloaf recipe as directed. Cool and slice, then store in airtight containers in the freezer for up to three months!Reheating. Thaw the meatloaf slowly. This is best done in the fridge the night before. Then in 30-second increments microwave that baby until it is warm and delicious.Turkey Meatloaf Muffins. To make this recipe faster and cuter divide the turkey mixture into four smaller loaf pans and bake for 20-30 minutes. OR you can even use your cupcake tin to make a ton of small, cute, delicious meatloaves.