Cranberry Turkey Meatloaf

January 21, 2016

Have you ever planned out a meal in advance, only to have it seem totally unappealing on the day you designated it for?  I’m usually a firm believer in the follow through of a weekly meal plan, but when Rachael Ray’s New England Turkey Burgers came up on my menu board last week, I just wasn’t feelin’ it.  It had been a rough work week at that point, and I needed a meal that felt like a cozy hug.  With ground turkey as my only thawed out protein, it was time to get creative.

It didn’t take too long for the wheels to start turning.  What if I took all of the flavors that I loved in Rachael’s burger and put them together in a hearty homestyle meatloaf? With tart apples and sweet cranberry sauce, I knew I couldn’t go wrong.  Add in a hint of grated havarti and you’ve got yourself a meatloaf that’s sure to please!

turkey meatloaf

Cranberry Turkey Meatloaf

2 pounds lean ground turkey
1 granny smith apple, peeled and finely diced
1/2 red onion, finely diced
1 TBSP butter
1 egg
3/4 cup panko breadcrumbs
3 spriggs of fresh rosemary, finely chopped
1/2 cup grated havarti cheese
1 cup chunky/ whole berry cranberry sauce

In a medium skillet, saute the apple and onion in 1 tbsp of butter until soft.  Set aside to cool for a moment.  In a large bowl, combine ground turkey, egg, breadcrumbs, rosemary, and cheese, as well as your cooled apple and onion saute.
Mix well with your hands- God’s greatest given kitchen tool- and form into a loaf on a baking sheet.  I try to keep my loaf even in height and width, to ensure an even cooking process.  Cover the top and down the sides with a hearty layer of cranberry sauce- I used a whole berry sauce, which held up nicely.  Roast/ Bake for 50-60 minutes at 350 degrees.

Obviously, eat this with ridiculously yummy mashed potatoes.

OH, and the next day, Mr. Twice Around put his leftovers on a crisp English muffin, so I guess he got his turkey burger, after all!

Happy Eating!

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