Servings
Font
Back
0 from 3 votes

Cranberry, Pecan, and Mushroom Turkey Meatloaf

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

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

Ingredients

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

Instructions

Cranberry glaze
    Cup of Yum
  1. Put the berries, orange zest, orange juice and sugar into a medium pot. Add water, if needed, to cover the bottom of the pot.
  2. Heat the berries over medium-low heat, stirring occasionally, until the berries have popped and the liquid has started to thicken.
  3. Remove the pan from the heat and mash the berries.
  4. Transfer the mixture to a heatproof bowl to cool.
Turkey meatloaf
  1. Preheat the oven to 425°F.
  2. Add the olive oil to a large skillet and heat over medium-low heat.
  3. Add the onions and mushrooms and cook, stirring occasionally, until soft, about 10 minutes.
  4. Add the garlic, sage, thyme, salt, and pepper and cook for one more minute.
  5. Remove the pan from the heat and let cool while starting while putting together the other meatloaf ingredients.
  6. Add all of the meatloaf ingredients except for the turkey and egg to a large bowl and mix with a spoon.
  7. Add the turkey and egg and use your hands to lightly combine until mixed.
  8. Form the meatloaf in the meatloaf pan or shape it into a loaf in a cast iron pan.
  9. Bake for about 40 minutes, until the internal temperature of the meatloaf is 160°F.
  10. 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.
  11. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.