Preheat your oven to 375°F (190°C).

In a large bowl, combine 3 cups of the stuffing mix with 2 cups of the turkey stock. Stir well and let it sit for about 10 minutes to soak up the liquid.

In a medium sauté pan over medium heat, melt the butter. Add the diced onion, celery, garlic, and Bell’s Seasoning. Cook until the vegetables are soft, about 5-7 minutes. Remove from heat and let cool.

In a food processor, pulse the remaining 1 cup of stuffing mix into crumbs and set aside.

To the bowl with the soaked stuffing mix, add the beaten eggs, ground turkey, salt, and pepper. Gently combine until mixed.

Stir in the cooled vegetable mixture and the processed stuffing crumbs until everything is well combined.

To check the seasoning, fry a small piece of the meatloaf mixture in a bit of melted butter until cooked through. Taste and adjust seasoning if necessary.

Line a medium sheet tray with parchment paper and spray it lightly with cooking spray.

Transfer the meatloaf mixture to the center of the prepared sheet tray. Wet your hands with water and shape the mixture into a log, smoothing the top and sides as you go. Keep your hands wet to prevent sticking.

Bake in the preheated oven for 55-60 minutes, or until the internal temperature reaches 155°F (68°C). For best results, use a probe thermometer. If using an instant-read thermometer, plug the hole with a toothpick immediately after checking to keep the juices in. Let the meatloaf rest for 15 minutes before slicing.