Cranberry, Pecan, and Mushroom Turkey Meatloaf

Name: Cranberry, Pecan, and Mushroom Turkey Meatloaf
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 serving
Ingredients: 1 bag (12 ounces) fresh cranberries; 1 orange, zested and juiced; ½ cup (100 grams) granulated sugar; 1 tablespoon olive oil; 8 cremini or button mushrooms, chopped; ¼ cup yellow onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh sage, chopped; 1 tablespoon fresh thyme; 1 teaspoon salt; ½ teaspoon black pepper; ½ cup pecans, toasted and chopped; ½ cup panko; ¼ cup dried cranberries, chopped; ¼ cup parsley, chopped; 1 pound ground turkey; 1 large egg, lightly beaten

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
4
Calories
481 kcal
Course
Main Course
Cuisine
International

Cranberry, Pecan, and Mushroom Turkey Meatloaf

Demi Nguyen

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This cranberry, pecan, and mushroom turkey meatloaf recipe is meant to remind you of Thanksgiving dinner. Just add your favorite sides!

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Ingredients

Servings

Cranberry glaze

1 bag (12 ounces) fresh cranberries
1 orange, zested and juiced
½ cup (100 grams) granulated sugar

Turkey meatloaf

1 tablespoon olive oil
8 cremini or button mushrooms, chopped
¼ cup yellow onion, chopped
2 cloves garlic, minced
1 tablespoon fresh sage, chopped or one teaspoon dried sage
1 tablespoon fresh thyme or one teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
½ cup pecans, toasted and chopped
½ cup panko
¼ cup dried cranberries, chopped
¼ cup parsley, chopped
1 pound ground turkey
1 large egg, lightly beaten

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Instructions

Cranberry glaze

Put the berries, orange zest, orange juice and sugar into a medium pot. Add water, if needed, to cover the bottom of the pot.
Heat the berries over medium-low heat, stirring occasionally, until the berries have popped and the liquid has started to thicken.
Remove the pan from the heat and mash the berries.
Transfer the mixture to a heatproof bowl to cool.

Turkey meatloaf

Preheat the oven to 425°F.
Add the olive oil to a large skillet and heat over medium-low heat.
Add the onions and mushrooms and cook, stirring occasionally, until soft, about 10 minutes.
Add the garlic, sage, thyme, salt, and pepper and cook for one more minute.
Remove the pan from the heat and let cool while starting while putting together the other meatloaf ingredients.
Add all of the meatloaf ingredients except for the turkey and egg to a large bowl and mix with a spoon.
Add the turkey and egg and use your hands to lightly combine until mixed.
Form the meatloaf in the meatloaf pan or shape it into a loaf in a cast iron pan.
Bake for about 40 minutes, until the internal temperature of the meatloaf is 160°F.
Add about ¼ cup of the cranberry glaze to the top of the meatloaf and continue cooking for about 5 to 10 more minutes, until the meatloaf is 165°F.
Remove from the oven and let rest for 5 to 10 minutes for easier slicing. Serve with additional cranberry sauce as is or combined with a bit of balsamic vinegar (see note).

Notes

This recipe will make about 2 cups of cranberry sauce, well more than you'll need for glazing this meatloaf. Cranberry sauce can be made ahead and stored in the refrigerator for one week.
I'd suggest warming some of the unused cranberry sauce with a tablespoon or two of balsamic vinegar for serving with the meatloaf.
If you are going to serve this cranberry sauce with turkey or roast chicken, you might consider increasing the sugar to ¾ cup total and adding ½ teaspoon of cinnamon and a ¼ teaspoon of cloves and all spice. You can rewarm previously made cranberry sauce to do this, adding water as necessary to thin it.
Leftover meatloaf can be kept in the refrigerator for a few days or frozen for 3 months.
Leftover meatloaf can be kept in the refrigerator for a few

Nutrition Information

Show Details

Calories 481kcal (24%) Carbohydrates 56g (19%) Protein 32g (64%) Fat 17g (26%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 9g Trans Fat 0.03g Cholesterol 103mg (34%) Sodium 721mg (30%) Potassium 708mg (20%) Fiber 7g (28%) Sugar 39g (78%) Vitamin A 620IU (12%) Vitamin C 38mg (42%) Calcium 83mg (8%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 481 kcal

% Daily Value*

Calories	481kcal	24%
Carbohydrates	56g	19%
Protein	32g	64%
Fat	17g	26%
Saturated Fat	2g	10%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	9g	45%
Trans Fat	0.03g	2%
Cholesterol	103mg	34%
Sodium	721mg	30%
Potassium	708mg	15%
Fiber	7g	28%
Sugar	39g	78%
Vitamin A	620IU	12%
Vitamin C	38mg	42%
Calcium	83mg	8%
Iron	6mg	33%