This Cranberry Glazed Turkey Meatloaf offers a lighter, brighter take on the cozy classic. A sweet-tart cranberry glaze caramelizes into a gorgeous, sticky crust over moist, savory ground turkey. It’s a comforting, impressive meal that’s perfect for both weeknights and company.
Nothing beats a great Cranberry Glazed Turkey Meatloaf. Whether you're a fan of Meatloaf Recipes or want to try something from our Appetizer Recipes selection, keep scrolling!
Why You’ll Love This Cranberry Glazed Turkey Meatloaf
- Flavor explosion: Savory, herby meatloaf balances perfectly with the sweet-tangy cranberry glaze.
- Moist & tender: Sautéed aromatics and a panade keep the turkey juicy, not dry.
- Beautiful & impressive: Glossy, ruby-red glaze looks stunning with minimal effort.
- Wonderfully versatile: Great hot, in sandwiches, or frozen for future meals.
Ingredients & Tools
For the Meatloaf:
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 2 lbs ground turkey (93% lean works best)
- 1 cup Panko breadcrumbs
- 1/2 cup whole milk
- 1 large egg, lightly beaten
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
For the Cranberry Glaze:
- 1 cup whole-berry cranberry sauce
- 2 tbsp ketchup
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1/2 tsp crushed red pepper flakes (optional)
Tools: A standard 9×5-inch loaf pan, a medium skillet, a large mixing bowl, and a small bowl for the glaze.
Notes: Don’t skip sautéing the onion and celery—it builds flavor and ensures they soften. Whole-berry cranberry sauce gives the glaze wonderful texture.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 12 g |
| Carbs: | 24 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t use extra-lean turkey. A little bit of fat (93% lean is the sweet spot) is your friend here. It adds moisture and flavor that prevents the meatloaf from becoming dry.
- Why a panade? That mixture of Panko and milk might seem odd, but it’s a game-changer. It creates a paste that gets worked into the meat, acting as a binder and ensuring a tender, not dense, final texture.
- Handle with care. When mixing the meatloaf ingredients, use your hands and mix just until everything is combined. Overmixing will make the meatloaf tough.
- Get your glaze right. Taste your cranberry glaze before you brush it on. Want it sweeter? Add a pinch of brown sugar. More tang? A squeeze of lemon juice. Make it yours!
How to Make Cranberry Glazed Turkey Meatloaf
Step 1: Preheat your oven to 375°F (190°C). This is the perfect temperature for cooking the meatloaf through without drying out the exterior. While it heats, grab your skillet and heat the olive oil over medium heat.
Step 2: Add the chopped onion and celery to the skillet. Sauté for about 5-7 minutes, until they become soft and translucent. You’ll notice the raw edge disappearing and a sweet aroma developing. Add the minced garlic and cook for one more minute, just until fragrant. Set this mixture aside to cool slightly. This step is non-negotiable for building flavor!
Step 3: In your large mixing bowl, combine the Panko breadcrumbs and milk. Stir it together and let it sit for a few minutes. You’ll see it form a thick paste—this is your panade, the secret to a tender texture.
Step 4: To the panade, add the cooled onion-celery mixture, ground turkey, beaten egg, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Now, using your hands (it’s the best tool for the job!), gently mix everything together. The trick is to mix just until you no longer see streaks of individual ingredients. Overworking it will make the meatloaf dense.
Step 5: Transfer the meat mixture to your ungreased loaf pan. Gently press it in, shaping it into an even loaf. Using an ungreased pan helps the exterior get a nice, firm crust. Place the pan on a baking sheet—this catches any potential drips and makes handling much easier.
Step 6: In a small bowl, whisk together the cranberry sauce, ketchup, soy sauce, apple cider vinegar, and red pepper flakes (if using). The soy sauce adds a wonderful umami depth that balances the sweetness perfectly.
Step 7: Spoon about two-thirds of the cranberry glaze over the top of the meatloaf, spreading it into an even layer with the back of a spoon. Reserve the rest for later. The glaze will start to look glossy and inviting.
Step 8: Bake the meatloaf in the preheated oven for 45 minutes. Then, carefully remove it and spread the remaining glaze over the top. This two-step glazing ensures a beautiful, thick, caramelized coating without it burning.
Step 9: Return the meatloaf to the oven and continue baking for another 15-20 minutes. The meatloaf is done when the internal temperature reaches 165°F (74°C) on an instant-read thermometer inserted into the center.
Step 10: Once out of the oven, let the meatloaf rest in the pan for at least 10-15 minutes. This is crucial! It allows the juices to redistribute, resulting in a moist slice that holds its shape when you cut into it.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 4 days.
- Freezer: Wrap whole loaf or slices tightly in plastic and foil; freeze up to 3 months.
- Reviving: Reheat slices in a 300°F oven until warm, or enjoy cold in sandwiches.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — Creamy, buttery potatoes are the ultimate comfort food pairing, perfect for soaking up any extra glaze from the plate.
- Roasted Green Beans with Almonds — The crisp-tender beans and nutty crunch provide a lovely textural contrast to the soft, savory meatloaf.
- A Simple Arugula Salad — The peppery bite of arugula with a light lemon vinaigrette cuts through the richness and cleanses the palate beautifully.
Drinks
- A Light-Bodied Pinot Noir — The red fruit notes in the wine harmonize wonderfully with the cranberry glaze without overpowering the delicate turkey.
- Sparkling Apple Cider — The effervescence and slight sweetness are a fantastic non-alcoholic option that complements the sweet and savory flavors.
- An Amber Ale — The maltiness of the beer mirrors the caramelized notes of the glaze, creating a really satisfying pairing.
Something Sweet
- Warm Apple Crisp — The cozy, spiced apples and oat topping continue the homey, comforting theme of the meal in dessert form.
- Pumpkin Bread Pudding — This is a rich, custardy dessert that feels special and seasonal, especially in the fall.
- Lemon Sorbet — A scoop of bright, tart sorbet is a refreshing and light way to end the meal, cleansing the palate perfectly.
Top Mistakes to Avoid
- Mistake: Skipping the vegetable sauté. Tossing raw onion and celery into the mix means they won’t cook through properly, leaving you with crunchy, pungent bits in your finished meatloaf. Sautéing softens them and mellows their flavor.
- Mistake: Overmixing the meat. I’ve messed this up before too… when you aggressively mix and pack the meat, it activates the proteins and creates a tight, rubbery, and tough texture. Gentle is the way to go.
- Mistake: Not using a thermometer. Guessing if it’s done is a recipe for disaster. Undercooked turkey is a safety issue, and overcooked turkey is dry. A simple instant-read thermometer is your best friend here.
- Mistake: Skipping the rest time. If you slice into the meatloaf straight from the oven, all the delicious juices will run out onto the cutting board, leaving you with a drier result. Patience is a virtue!
Expert Tips
- Tip: For a free-form loaf with more crust, shape the mixture on a parchment-lined baking sheet instead of using a loaf pan. You’ll get more caramelized surface area all around.
- Tip: If you have time, cover and refrigerate the shaped, unglazed meatloaf for 30-60 minutes before baking. This helps it firm up and can result in a slightly more cohesive slice.
- Tip: Grate a teaspoon of fresh ginger into your cranberry glaze for an extra layer of warm, zingy flavor that pairs incredibly well with the turkey.
- Tip: For a smoother glaze, you can pulse the cranberry sauce in a mini food processor or blender before mixing it with the other ingredients.
- Tip: Leftovers make phenomenal sandwiches. Toast some crusty bread, add a slice of cold meatloaf, a swipe of mayo, and some crisp lettuce. It’s a whole new meal.
FAQs
Can I make this meatloaf ahead of time?
Absolutely! You can assemble the entire meatloaf (without baking) up to 24 hours in advance. Just cover it tightly with plastic wrap and keep it in the refrigerator. When you’re ready, take it out, let it sit at room temperature for about 20-30 minutes while the oven preheats, then bake as directed. You may need to add a few extra minutes to the cooking time since it’s starting from cold.
Can I use ground chicken instead of turkey?
You sure can. Ground chicken is a great substitute and will behave very similarly. Just try to find ground chicken that isn’t super lean—a mix of white and dark meat is ideal for moisture and flavor. The cooking times and temperatures remain the same.
My glaze is too thick. What can I do?
If your cranberry glaze is too thick to spread easily, just thin it out with a tablespoon or two of warm water, orange juice, or even a little more apple cider vinegar. Whisk it in until it reaches a brushable, spoonable consistency.
How do I freeze cranberry glazed turkey meatloaf?
This meatloaf freezes beautifully. Let it cool completely after baking, then wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. It will keep for up to 3 months. Thaw in the refrigerator overnight and reheat, covered, in a 300°F (150°C) oven until warm throughout.
What can I use instead of Panko breadcrumbs?
Regular breadcrumbs will work in a 1:1 swap, though the texture will be a bit finer. For a gluten-free option, crushed gluten-free crackers or rolled oats are excellent substitutes. Just be aware that oats will absorb a bit more liquid, so the texture might be slightly denser.
Cranberry Glazed Turkey Meatloaf
Make the best Cranberry Glazed Turkey Meatloaf with this easy recipe. A sweet-tart glaze tops a moist, savory loaf for a perfect weeknight or company dinner. Get the recipe now!
Ingredients
For the Meatloaf:
-
1 tbsp olive oil
-
1 medium yellow onion (finely chopped)
-
2 stalks celery (finely chopped)
-
2 cloves garlic (minced)
-
2 lbs ground turkey (93% lean works best)
-
1 cup Panko breadcrumbs
-
1/2 cup whole milk
-
1 large egg (lightly beaten)
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp dried thyme
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
For the Cranberry Glaze:
-
1 cup whole-berry cranberry sauce
-
2 tbsp ketchup
-
1 tbsp soy sauce
-
1 tbsp apple cider vinegar
-
1/2 tsp crushed red pepper flakes (optional)
Instructions
-
Preheat your oven to 375°F (190°C). This is the perfect temperature for cooking the meatloaf through without drying out the exterior. While it heats, grab your skillet and heat the olive oil over medium heat.01
-
Add the chopped onion and celery to the skillet. Sauté for about 5-7 minutes, until they become soft and translucent. You’ll notice the raw edge disappearing and a sweet aroma developing. Add the minced garlic and cook for one more minute, just until fragrant. Set this mixture aside to cool slightly. This step is non-negotiable for building flavor!02
-
In your large mixing bowl, combine the Panko breadcrumbs and milk. Stir it together and let it sit for a few minutes. You’ll see it form a thick paste—this is your panade, the secret to a tender texture.03
-
To the panade, add the cooled onion-celery mixture, ground turkey, beaten egg, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Now, using your hands (it’s the best tool for the job!), gently mix everything together. The trick is to mix just until you no longer see streaks of individual ingredients. Overworking it will make the meatloaf dense.04
-
Transfer the meat mixture to your ungreased loaf pan. Gently press it in, shaping it into an even loaf. Using an ungreased pan helps the exterior get a nice, firm crust. Place the pan on a baking sheet—this catches any potential drips and makes handling much easier.05
-
In a small bowl, whisk together the cranberry sauce, ketchup, soy sauce, apple cider vinegar, and red pepper flakes (if using). The soy sauce adds a wonderful umami depth that balances the sweetness perfectly.06
-
Spoon about two-thirds of the cranberry glaze over the top of the meatloaf, spreading it into an even layer with the back of a spoon. Reserve the rest for later. The glaze will start to look glossy and inviting.07
-
Bake the meatloaf in the preheated oven for 45 minutes. Then, carefully remove it and spread the remaining glaze over the top. This two-step glazing ensures a beautiful, thick, caramelized coating without it burning.08
-
Return the meatloaf to the oven and continue baking for another 15-20 minutes. The meatloaf is done when the internal temperature reaches 165°F (74°C) on an instant-read thermometer inserted into the center.09
-
Once out of the oven, let the meatloaf rest in the pan for at least 10-15 minutes. This is crucial! It allows the juices to redistribute, resulting in a moist slice that holds its shape when you cut into it.10
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