Dice the onion and chop the celery. After that, add the olive oil to a skillet over medium heat on the stove. Then, add the chopped celery and diced onion and sauté for 5-7 minutes, until soft and translucent. Then, remove the skillet from the heat.

In a small saucepan, warm the chicken broth over low heat until just heated through (do not boil). This will help the stuffing absorb the broth more easily.

Add the seasoned stuffing mix to a large bowl. After that, pour in the warmed chicken broth. Stir until the stuffing is well moistened, and let it sit for a few minutes to absorb the liquid.

Peel and chop the apple and roughly chop the dried cranberries.

Add the ground turkey breast, sautéed celery and onion, eggs, chopped apple, chopped cranberries, sage, thyme, rosemary, garlic powder, salt, and pepper directly to the bowl with the stuffing mixture. Mix these ingredients until just combined.

Transfer the mixture to a baking sheet lined with parchment paper. Next, form the mixture into a loaf shape, ensuring it is evenly shaped and about 2 inches high.

Bake the meatloaf at 350°F for 35-45 minutes, (depending on the thickness of the meatloaf), or until it reaches an internal temperature of 165°F.

Once cooked, remove the meatloaf from the oven and let it rest for about 10 minutes before slicing. This will help it hold its shape. For added flavor, top the meatloaf with warm gravy and garnish with freshly chopped parsley before serving.