Turkey Stuffin Meatloaf

Since we've been married, G and I have tried to try at least one new recipe a week. Sometimes we manage two or three new ones, sometimes none at all. But it's fun to find new favorites. I made this one in October, but had enough left over to freeze, so we had it again last night. It's different, but good!

Turkey-Stuffin’ Meatloaf (from the Rachael Ray Show)
Ingredients
• 7 tablespoons butter, divided
• 1 large onion, cut into small dice
• 5 to 6 pieces celery heart, cut into small dice
• 1 bay leaf
• 2 tablespoons poultry seasoning
• Salt and freshly ground black pepper
• 1 bag Pepperidge Farm traditional flavor stuffing cubes
• 2 quarts chicken stock, divided
• 3 to 3 1/2 pounds ground turkey
• 2 eggs
Yeilds: 2 loaves & enough gravy for both

Preparation
Preheat oven to 375ºF.
Heat a large skillet over medium-high heat and add 3 tablespoons of butter. When the butter is melted, add the onions, celery and bay leaf to the skillet, season with poultry seasoning, salt and freshly ground black pepper and cook until the veggies are tender.
Add the stuffing cubes to the skillet and mix in about 2 to 3 cups of chicken stock to moisten. Take the bay leaf out of the skillet, remove the skillet from the heat and let the mixture cool, about 5 minutes.
In a large bowl, mix the ground turkey, eggs and cooled stuffing mixture. Form the meat mix into 2 long loaves on a baking sheet. Drizzle them with EVOO and cook in the oven for about an hour, until brown and cooked through (165ºF internal temperature).
Add the remaining four tablespoons butter to a large skillet over medium-high heat. Once the butter is melted, add the flour and cook for about a minute. Whisk the remaining 6 cups of chicken stock into the skillet with the butter and flour mixture, and cook until thickened and bubbling, about 3 minutes. Season with salt and freshly ground black pepper.