Best Cranberry Balsamic Turkey Meatloaf Recipes

THANKSGIVING TURKEY MEATLOAF

Steps:

• Preheat your oven to 375 degrees F and line a rimmed baking sheet with foil, parchment paper, or a Silpat liner.
• If you use foil spray the foil lightly with nonstick spray, set aside.
• In a large bowl add ground turkey, dried stuffing mix, eggs, milk, Worcestershire sauce, sage, thyme, and rosemary.
• Using your hands, or a spatula, gently mix together until well combined.
• Add the mixed meat to your prepared baking sheet and shape into a 12x8 inch loaf.
• Add to the preheated oven and bake for 30 minutes.
• Remove from the oven and top the meatloaf with about 1/2 the can of cranberry sauce.
• Place back in the oven and bake for another 15 minutes.
• Remove from the oven, test center to make sure the meatloaf has reached 165 degrees F, and serve sliced with extra cranberry sauce on the side.

TURKEY AND BEEF MEATLOAF WITH CRANBERRY GLAZE

Steps:

• Position an oven rack in the center of the oven and preheat to 375 degrees F. Line a rimmed baking sheet with parchment.
• Put the cranberries, ketchup, honey, sriracha, 1/2 cup water and 1/2 teaspoon of the mustard in a small saucepan and stir to combine. Heat over medium-high heat until the mixture starts to bubble, then reduce to a simmer and cook, stirring occasionally, until the mixture thickens and the cranberries soften, about 10 minutes. Use a potato masher to crush the cranberries until mostly smooth. Add the rosemary and 1/4 teaspoon salt and set aside to cool slightly.
• Grate the carrot and onion on the small shredding side of a box grater into a large bowl. (This will save any onion liquid, which will help keep the meatloaf moist.) Add the beef, turkey, egg, barley, Worcestershire, remaining 2 teaspoons of the mustard, 1 teaspoon salt and several grinds of pepper. Use your hands to mix everything together until well combined.
• Transfer the mixture to the prepared baking sheet and shape into a 9-by-4-inch loaf using your hands. Brush the meatloaf on all sides with half of the cranberry glaze. Bake until the glaze starts to adhere and dry slightly, about 15 minutes. Brush the meatloaf on all sides with the remaining glaze and bake until a thermometer inserted into the center of the meatloaf registers 155 degrees F, 30 to 35 minutes. Garnish with rosemary sprigs before serving.

THE BEST TURKEY MEATLOAF

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil.
• Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
• Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
• Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.

FALL MEATLOAF

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
• Combine the ketchup, cranberry sauce and jalapeno in a small saucepan over medium heat. Bring to a simmer and let cook, stirring occasionally, 2 to 3 minutes. Remove from the heat, then discard the chile and set aside.
• Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the onion and celery and cook until both soften and start to become translucent, 3 to 4 minutes. Add the garlic and cook for another minute. Remove from the heat and allow to cool slightly.
• Combine the turkey, stuffing mix, eggs, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the onion mixture and 1 cup of the ketchup sauce and stir gently until just combined, making sure not to overmix.
• Transfer the mixture to the prepared baking sheet and shape it into a loaf. Pour the remaining ketchup sauce over the loaf and spread so that the entire loaf is covered with sauce. Bake for 30 minutes.
• Meanwhile, toss the sweet potatoes in a bowl with remaining tablespoon oil. Sprinkle with salt and pepper. Remove the meatloaf from the oven and scatter the wedges on the baking sheet around the meatloaf. Return to the oven and cook for another 45 minutes. Remove from the oven and let rest for 5 minutes, then slice and transfer to a serving platter. Surround with the baked sweet potatoes.

TURKEY AND CRANBERRY MEATLOAF

Steps:

• Place a rack in the center of the oven, and heat to 350 degrees.
• Soak chopped cranberries in 1/3 cup very hot tap water for 10 minutes; drain.
• Combine with all of the other ingredients.
• Divide the mixture into 4 equal parts. Form into mounded ovals that do not touch, and place in a 9-by-13-inch heatproof glass dish. Bake for 30 minutes. Let rest 5 minutes. Using a pancake turner, remove to individual plates and serve.

TURKEY MEATLOAF WITH CRANBERRY GLAZE, MIXED BEANS ALMONDINE, AND POTATO GRATIN

Steps:

• Preheat oven to 350 degrees. For the glaze, spread the brown sugar over the bottom of a greased loaf pan and spread the cranberry sauce over the sugar. In a large bowl mix all the remaining ingredients until well incorporated. Form the meat mixture into the loaf pan, laying out over the cranberry glaze. Bake in 350 degree oven for 1 hour, (be sure to assemble and cook the potato gratin along with the meatloaf, as they have the same cooking times). Turn out the loaf and set aside.
• Blanch beans in boiling, salted water for 1 minute and then shock in an ice water bath. When ready for dinner, toss the beans with walnut oil, salt and pepper and slivered almonds and place on a baking sheet and place in the oven with the meatloaf for the last 10 minutes before the meatloaf comes out.;
• Preheat oven to 400 degrees. Season potatoes with salt and pepper and layer in buttered 2 inch deep baking pan. Bring the rest of the ingredients to a boil and pour over the potatoes while hot, until potatoes are almost covered. Bake at 400 degrees until tender, about one hour.
• To assemble the dish, slice the meatloaf into 1 1/2-inch thick slices, and plate with a nice square of the potato gratin, and the beans along side. Serve everything warm.

TURKEY MEATLOAF WITH CRANBERRY GLAZE (SARA MOULTON)

Steps:

• Preheat oven to 350 degrees.
• For the glaze, spread the brown sugar over the bottom of a greased loaf pan and spread the cranberry sauce over the sugar. In a large bowl mix all the remaining ingredients until well incorporated.
• Form the meat mixture into the loaf pan, laying out over the cranberry glaze. Bake in 350 degree oven for 1 hour.

CRANBERRY & TURKEY MEATLOAF

Steps:

• Combine all ingredients in a large bowl. Mix well.
• Transfer to a greased loaf pan,.
• Bake uncovered for 50-60 minutes in a preheated 350 degree oven.
• Remove from heat and allow to rest for ten minutes before slicing.

CRANBERRY BALSAMIC TURKEY MEATLOAF

Steps:

• 1. At least one hour before assembling the meatloaf, prepare the cranberry/balsamic topping.
• 2. In a non-reactive saucepan with cover, over medium low heat, simmer the cranberries, sugar and balsamic vinegar until the cranberries have burst and the mixture thickens, about 20 minutes. Stir occasionally and do not allow the mixture to boil dry or scorch. Set aside to cool.
• 3. In a medium skillet, heat the olive oil over medium heat. Add the celery and hing and saute until somewhat softened and translucent, about 5 minutes. Set aside to cool.
• 4. In a large mixing bowl, stir together eggs, ricotta, salt and pepper. Add the ground pork, panko bread crumbs and celery mixture and quickly and gently fold or mix with hands until all ingredients are mixed. Do not over mix or the mixture will become too dense.
• 5. Spoon the meatloaf mixture into a glass baking pan small enough to keep the mixture at least two inches thick. Spread the cranberry mixture on top.
• 6. Bake one hour or until the internal temperature reaches 165F to 175F. Allow to sit 15 minutes before serving.