If you’ve made my meatloaf recipe and enjoyed it then you’re going to LOVE this one! It’s similar to my everyday recipe but with a seasonal twist. This is a perfect swap for a Thanksgiving Turkey if you’re not feeding a huge crowd and/or just want the holiday flavors without the time/mess on a weeknight. My homemade three ingredient cranberry sauce is the perfect topping that adds a balance of tartness but also makes this meal visually stunning!

And might I suggest these sides to go along with it:

Stuffing Muffins

Maple Pecan Butternut Squash Casserole

Mashed Cauliflower with Parmesan

Balsamic Roasted Carrots

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Cranberry Turkey Meatloaf

Author: The Hungry Happy Mama

Gluten-free/Grain-free/Dairy-free/Nut-free/Soy-free

Yields: 6 servings 

Prep time: 10 minutes

Cook time: 1 hour

INGREDIENTS

Meatloaf

• 1 1/2lbs ground beef or turkey
• 1/2 c ground flaxmeal
• 1/2 c onion, minced
• 1 large egg
• 1 tbsp olive oil
• 1/2 tbsp rosemary, fresh or dried
• 1/2 tbsp oregano, fresh or dried
• 1/2 tbsp thyme, fresh or dried
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 c cranberry sauce

INSTRUCTIONS

1. Preheat your oven to 350F. Lightly spray a loaf pan and set aside.
2. In a large bowl combine all of the ingredients listed, except the cranberry sauce. Mix well until all of the ingredients are incorporated.
3. Spread the mixture into the prepared pan.
4. Spoon on the cranberry sauce and spread to cover the top.
5. Place the pan in the oven and bake uncovered for 1 hour or until no longer pink in center and/or internal temp reaches 165F.
6. When ready, remove the pan from the oven and let rest for 10-15 minutes before slicing and serving.

Note: Store any leftovers tightly sealed in the fridge for up to 3 days.

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