Turkey Meatloaf With Cranberry Glaze
This easy cranberry-glazed turkey meatloaf is an excellent option for any family meal. With poultry seasoning and its tangy cranberry glaze, it’s sure to be a winner!
This turkey meatloaf is a combination of familiar holiday flavors: turkey, poultry seasoning, breadcrumbs, and cranberry sauce. Whole cranberry sauce adds texture and tangy flavor when mixed with chili sauce.
Ground turkey makes a tasty meatloaf, and this one is my favorite. I like a combination of ground turkey and ground pork for a moist meatloaf. If you use all turkey, look for ground turkey thighs less than 90 percent lean. If too lean, add some chopped bacon, pork belly, or butter to add extra fat.
What You’ll Like About This Dish
Festive flavor twist. The cranberry and chili sauce glaze adds a bright, tangy layer to traditional meatloaf.
Moist and tender. The mix of turkey and pork ensures the meatloaf stays juicy and flavorful.
Flexible and family-friendly. Easy to customize with vegetables, herbs, or cheese—and great for leftovers!
Ingredient Notes
- Ground turkey: Use turkey thighs or a mix for best texture; avoid extra-lean unless adding fat.
- Ground pork: Adds flavor and moisture; sage breakfast sausage works well too.
- Cranberry sauce: Whole berry sauce brings texture and sweetness—save some for serving.
- Chili sauce: Adds tang and depth; ketchup works as a milder substitute.
- Poultry seasoning: Classic savory flavor blend with sage and thyme.
- Bread crumbs: Soft breadcrumbs help bind the meatloaf while keeping it tender.
- Onion: Finely chopped for even distribution and flavor.
- Egg: Acts as a binder for structure.
- Salt and pepper: Season generously to bring everything together.
Steps to Make Turkey Meatloaf With Cranberry Glaze
- Preheat the oven and prepare a loaf pan with cooking spray.
- Mix cranberry sauce and chili sauce in a small bowl; reserve half for the topping.
- In a large bowl, combine the ground meats, egg, breadcrumbs, onion, poultry seasoning, salt, pepper, and part of the cranberry-chili mixture.
- Blend thoroughly and shape into the loaf pan.
- Bake for an hour, then top with reserved sauce and bake briefly again.
- Let the meatloaf rest before slicing and serve with extra cranberry sauce.
Tips for Success
- Use ground turkey thighs or mix in pork for better texture and flavor.
- If using very lean turkey, consider adding chopped bacon or butter.
- Don’t overmix—combine the meat mixture gently to avoid a dense loaf.
- Check for doneness with an instant-read thermometer (165°F minimum).
- Let the meatloaf rest for easier slicing and better moisture retention.
Recipe Variations
- Hide veggies in the meatloaf. Shredded carrot, minced celery, or chopped spinach blend in easily.
- Add cheese for richness. Mix in 1 cup of shredded cheddar or cheddar-jack.
- Try different seasonings. Swap poultry seasoning for herbes de Provence or Italian blend.
- Use fresh herbs. Finely chopped sage, rosemary, and thyme boost aroma and flavor.
- Go Italian. Use marinara instead of cranberry glaze and add Parmesan and Italian seasoning.
What To Serve With Turkey Meatloaf
- Potatoes – Serve the turkey meatloaf with roasted or scalloped potatoes, baked potatoes, or mashed. A sweet potato casserole would be an excellent choice as well.
- Vegetables – Green beans, spinach, glazed carrots, creamed peas, or a vegetable gratin.
- Salad – Coleslaw or a tossed green salad.
- Bread – Flaky biscuits, focaccia, or garlic butter crescent rolls.
- Other – A classic bread stuffing, macaroni and cheese, or Instant Pot risotto.
How to Store
Refrigerate: Store leftover meatloaf in an airtight container and eat within 4 days.
Freeze: Wrap whole or sliced meatloaf tightly in plastic and foil. Label and freeze up to 3 months.
Reheat: Thaw overnight in the fridge if frozen. Warm gently in the oven or microwave until heated through.
Turkey Meatloaf With Cranberry Glaze
Ingredients
- 1 14-ounce can cranberry sauce, divided
- 1/2 cup chili sauce , or ketchup
- 1 to 1 1/4 pounds ground turkey
- 1/2 pound ground pork, lean, or bulk breakfast sausage with sage
- 1 large egg
- 1 cup bread crumbs, soft
- 1 medium onion, finely chopped
- 1 1/2 teaspoons ground poultry seasoning
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Spray an 8 1/2-by-4 1/2-inch loaf pan lightly with cooking spray. Heat oven to 350 F.
- Combine 1/2 cup of the cranberry sauce with the chili sauce. Put the remaining cranberry sauce in a bowl; cover and refrigerate for later.
- In a mixing bowl, combine the ground turkey and pork with the egg, bread crumbs, onion, poultry seasoning, salt, and pepper. Add 1/3 cup of the chili sauce and cranberry sauce mixture. Reserve the remaining chili sauce-cranberry sauce mixture for topping.
- Mix the meat mixture until well blended then pack it into the prepared loaf pan and bake for 1 hour. Top with the reserved chili sauce and cranberry sauce mixture and bake for 15 minutes longer. Check the internal temperature with an instant-read thermometer and look for a temperature of at least 165 F, the minimum safe temperature for ground poultry.
- Remove the meatloaf to a rack and let it rest for 5 to 10 minutes.
- Remove the turkey meatloaf to a platter to slice and serve with the remaining cranberry sauce on the side.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
