This Cranberry Orange Meatloaf puts a sweet-tart twist on a classic comfort food. The savory beef and pork loaf gets a vibrant, sticky glaze for a surprisingly harmonious flavor. It’s a simple yet impressive dish perfect for weeknights or special occasions.
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Why You’ll Love This Cranberry Orange Meatloaf
- Flavor Adventure: Savory meatloaf meets bright cranberry-orange glaze.
- Moist & Tender: A meat blend and panade ensure juicy slices.
- Glaze is Everything: Sticky, glossy topping adds a burst of flavor.
- Fancy, Minimal Effort: Impressive results with straightforward steps.
Ingredients & Tools
For the Meatloaf:
- 450 g ground beef (80/20 blend is ideal for flavor and moisture)
- 450 g ground pork
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 100 g breadcrumbs (Panko work great for a lighter texture)
- 120 ml 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 Glaze:
- 240 g whole-berry cranberry sauce (from a can is perfectly fine!)
- Zest and juice of 1 large orange
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a small saucepan, and a meat thermometer are your best friends here.
Notes: Don’t use extra-lean beef—the fat is crucial for flavor and moisture. Whole-berry cranberry sauce gives the glaze wonderful tart pops.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 25 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 overmix the meat. This is the golden rule of meatloaf. Once you add the meats to the other ingredients, use your hands and mix just until everything is combined. Overmixing will make the final loaf tough and dense.
- Why a blend of meats? Using both beef and pork creates a more complex flavor and a superior texture. The beef provides a robust, savory base, while the pork adds fat and a subtle sweetness that complements the glaze beautifully.
- What’s the deal with the panade? The mixture of breadcrumbs and milk might seem odd, but it’s a classic binder that works miracles. It absorbs the juices and fat as the meatloaf cooks, distributing moisture throughout and preventing it from becoming dry.
- Test your glaze. Before you brush it on, taste your cranberry-orange glaze. Want it tarter? Add a squeeze more orange juice. Sweeter? A pinch more brown sugar. This is your chance to make it perfect for your palate.
How to Make Cranberry Orange Meatloaf
Step 1: Prepare the Glaze Base. In a small saucepan, combine the whole-berry cranberry sauce, orange zest, orange juice, brown sugar, and apple cider vinegar. Give it a good stir and place it over medium-low heat. You just want to warm it through until the sugar dissolves and the cranberry sauce loosens up, which should take about 5 minutes. Stir it occasionally—you’ll notice it becoming glossy and fragrant. Once it’s smooth, take it off the heat and set it aside to cool slightly while you prepare the meat mixture.
Step 2: Sauté the Aromatics. Heat a tablespoon of olive oil in a skillet over medium heat. Add the finely diced onion and cook until it’s soft and translucent, about 5-7 minutes. You’re not looking for color here, just sweetness. In the last minute, add the minced garlic and cook until fragrant. Let this mixture cool completely before adding it to the meat. Adding hot onions can start cooking the meat prematurely, and we want to avoid that.
Step 3: Create the Panade and Flavor Base. In your large mixing bowl, combine the breadcrumbs and milk. Let it sit for a minute—you’ll see it form a thick paste. This is your panade. Now, to that, add the cooled onion and garlic, the beaten egg, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Stir this all together until it’s a uniform, sloppy-looking mixture. This ensures the seasonings are perfectly distributed before the meat even goes in.
Step 4: Gently Combine the Meat. Now, add the ground beef and ground pork to the bowl. This is the crucial moment. Using your hands (it’s the best tool for the job!), gently mix everything together. Fold and turn the mixture until you no longer see streaks of plain meat or pockets of the breadcrumb mixture. The second it’s uniformly combined, stop. Do not squeeze or overwork it. A light touch equals a tender meatloaf.
Step 5: Shape and Initial Bake. Preheat your oven to 375°F (190°C). Transfer the meat mixture to your loaf pan and press it in gently, shaping it into a neat loaf with a slight dome on top. Now, take about a third of your prepared cranberry-orange glaze and brush it generously over the entire top surface of the meatloaf. This first layer will soak in and caramelize as it bakes. Place it in the preheated oven and set your timer for 30 minutes.
Step 6: Glaze Again and Finish Baking. After 30 minutes, carefully remove the meatloaf from the oven. It should already be smelling amazing. Brush on another generous layer of the glaze—this is the one that will create that beautiful, sticky, finished crust. Return the meatloaf to the oven and continue baking for another 25-35 minutes. The total bake time is usually around 55-65 minutes, but the only way to know for sure is to use a meat thermometer.
Step 7: Check for Doneness and Rest. Insert an instant-read thermometer into the center of the meatloaf. You’re looking for an internal temperature of 160°F (71°C). Once it hits that magic number, pull it out of the oven. This is non-negotiable for both safety and perfect juiciness. Let the meatloaf rest in the pan on a wire rack for at least 10-15 minutes before slicing. This allows the juices to redistribute, so they stay in the meat and don’t run all over your cutting board.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 4 days.
- Freezer: Wrap whole loaf or individual slices and freeze for up to 3 months.
- Reviving: Reheat slices in oven at 325°F until warm or microwave gently.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing. The rich, creamy potatoes are the perfect canvas for the savory meat and tangy glaze.
- Simple Sautéed Green Beans with Almonds — A little crunch and a fresh, green flavor help cut through the richness of the meatloaf beautifully.
- Buttery Cornbread Muffins — Their slight sweetness and crumbly texture are a delightful match for the cranberry-orange notes in the meatloaf.
Drinks
- A Bold Pinot Noir — This red wine has enough fruitiness to complement the cranberry and enough earthiness to stand up to the savory beef.
- A Crisp Hard Cider — The apple notes and carbonation are fantastic for cleansing the palate between bites of the rich meatloaf.
- Sparkling Water with Orange Slices — A non-alcoholic option that echoes the citrus in the glaze and keeps everything feeling light and fresh.
Something Sweet
- Warm Apple Crumble with Vanilla Ice Cream — You’re already in the comfort food zone, so lean in. The warm, spiced apples are a classic, cozy follow-up.
- Dark Chocolate Pots de Crème — For a more elegant finish, these rich, silky chocolate custards provide a deep, bittersweet contrast.
- Lemon Sorbet — A light, palate-cleansing choice that ends the meal on a bright, refreshing note after the hearty main course.
Top Mistakes to Avoid
- Mistake: Using only lean ground beef. I’ve made this mistake before, and the result is a drier, less flavorful loaf. The fat in an 80/20 beef and pork blend is essential for moisture and flavor. Don’t fear the fat—it’s what makes this so good.
- Mistake: Skipping the rest time. I know it’s tempting to slice right in, but if you do, all the beautiful juices will run out, leaving you with a drier meatloaf. Letting it rest for 10-15 minutes is a small step with a huge payoff.
- Mistake: Packing the meatloaf tightly into the pan. Pressing the mixture down too firmly will compact it, leading to a dense, heavy texture. A gentle hand when shaping is key for a light and tender crumb.
- Mistake: Judging doneness by time alone. Ovens vary, and the size of your loaf can change the cooking time. Relying solely on the clock can lead to an undercooked or overcooked dinner. A meat thermometer is your best insurance policy for perfection.
Expert Tips
- Tip: Grate your onion. If you or your family are sensitive to bits of onion, try grating it on the large holes of a box grater. You’ll get all the flavor and moisture without noticeable pieces in the final loaf.
- Tip: Line your pan with parchment paper. For super easy cleanup and removal, create a sling by placing two strips of parchment paper crosswise in the loaf pan, leaving an overhang on both sides. You can just lift the whole meatloaf out once it’s rested.
- Tip: Freeze individual slices. This meatloaf reheats beautifully. Once cooled, slice the entire loaf, wrap individual slices tightly in plastic wrap, and freeze them. You’ve got a fantastic homemade “TV dinner” ready to go for a quick and satisfying meal.
- Tip: Add a splash of balsamic to the glaze. For an extra layer of depth and acidity, add a teaspoon of good balsamic vinegar to your cranberry-orange glaze. It enhances the fruitiness and gives it a more complex, grown-up flavor profile.
FAQs
Can I make this meatloaf ahead of time?
Absolutely, it’s a great make-ahead dish. You have two options. You can assemble the raw meat mixture in the loaf pan, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. Alternatively, you can bake the meatloaf completely, let it cool, and then refrigerate it for 3-4 days. Reheat slices gently in the oven or microwave. The flavor often tastes even better the next day!
Can I use all beef instead of a beef/pork blend?
You can, but the texture and flavor will be different. Using all beef, especially if it’s lean, will result in a firmer, less juicy meatloaf. The pork adds fat and a subtle sweetness that balances the dish. If you must substitute, I’d recommend using ground turkey thigh or a higher-fat ground beef blend to compensate for the missing moisture.
My glaze is too thin. How can I thicken it?
If your glaze isn’t coating the back of a spoon nicely, don’t worry. Let it simmer on the stove for a few more minutes to reduce and concentrate. If it’s still too runny, you can make a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water and stirring it into the simmering glaze. It should thicken up almost instantly.
What can I use instead of breadcrumbs?
No problem! Crushed saltine crackers or Ritz crackers are a classic substitute and work wonderfully. You could also use rolled oats (old-fashioned, not instant) or even cooked, cooled rice. The goal is to have a starchy element that will absorb liquid and act as a binder.
Why did my meatloaf crack on top?
A little cracking is totally normal and often a sign of a well-risen, light meatloaf! It usually happens due to rapid expansion. To minimize it, make sure you don’t overmix the meat, and you can try smoothing the top with a bit of water or extra glaze before it goes into the oven. But honestly, I think the cracks just let more of that delicious glaze seep down inside.
Cranberry Orange Meatloaf
Make this easy Cranberry Orange Meatloaf for a sweet-tart twist on a classic. Perfect for weeknights or holidays. Get the simple, impressive recipe now!
Ingredients
For the Meatloaf:
-
450 g ground beef (80/20 blend is ideal for flavor and moisture)
-
450 g ground pork
-
1 large yellow onion (finely diced)
-
2 cloves garlic (minced)
-
100 g breadcrumbs (Panko work great for a lighter texture)
-
120 ml whole milk
-
1 large egg (lightly beaten)
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp dried thyme
-
1 tsp kosher salt
-
0.5 tsp freshly ground black pepper
For the Glaze:
-
240 g whole-berry cranberry sauce (from a can is perfectly fine!)
-
Zest and juice of 1 large orange
-
2 tbsp brown sugar
-
1 tbsp apple cider vinegar
Instructions
-
In a small saucepan, combine the whole-berry cranberry sauce, orange zest, orange juice, brown sugar, and apple cider vinegar. Give it a good stir and place it over medium-low heat. You just want to warm it through until the sugar dissolves and the cranberry sauce loosens up, which should take about 5 minutes. Stir it occasionally—you’ll notice it becoming glossy and fragrant. Once it’s smooth, take it off the heat and set it aside to cool slightly while you prepare the meat mixture.01
-
Heat a tablespoon of olive oil in a skillet over medium heat. Add the finely diced onion and cook until it’s soft and translucent, about 5-7 minutes. You’re not looking for color here, just sweetness. In the last minute, add the minced garlic and cook until fragrant. Let this mixture cool completely before adding it to the meat. Adding hot onions can start cooking the meat prematurely, and we want to avoid that.02
-
In your large mixing bowl, combine the breadcrumbs and milk. Let it sit for a minute—you’ll see it form a thick paste. This is your panade. Now, to that, add the cooled onion and garlic, the beaten egg, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Stir this all together until it’s a uniform, sloppy-looking mixture. This ensures the seasonings are perfectly distributed before the meat even goes in.03
-
Now, add the ground beef and ground pork to the bowl. This is the crucial moment. Using your hands (it’s the best tool for the job!), gently mix everything together. Fold and turn the mixture until you no longer see streaks of plain meat or pockets of the breadcrumb mixture. The second it’s uniformly combined, stop. Do not squeeze or overwork it. A light touch equals a tender meatloaf.04
-
Preheat your oven to 375°F (190°C). Transfer the meat mixture to your loaf pan and press it in gently, shaping it into a neat loaf with a slight dome on top. Now, take about a third of your prepared cranberry-orange glaze and brush it generously over the entire top surface of the meatloaf. This first layer will soak in and caramelize as it bakes. Place it in the preheated oven and set your timer for 30 minutes.05
-
After 30 minutes, carefully remove the meatloaf from the oven. It should already be smelling amazing. Brush on another generous layer of the glaze—this is the one that will create that beautiful, sticky, finished crust. Return the meatloaf to the oven and continue baking for another 25-35 minutes. The total bake time is usually around 55-65 minutes, but the only way to know for sure is to use a meat thermometer.06
-
Insert an instant-read thermometer into the center of the meatloaf. You’re looking for an internal temperature of 160°F (71°C). Once it hits that magic number, pull it out of the oven. This is non-negotiable for both safety and perfect juiciness. Let the meatloaf rest in the pan on a wire rack for at least 10-15 minutes before slicing. This allows the juices to redistribute, so they stay in the meat and don’t run all over your cutting board.07
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