Another Monday, another meatloaf.
This week I wanted to go back to ground turkey for a base, but since we like food with a kick decided to add some ground hot Italian sausage to the mix. To kick it up even more, the glaze for this meatloaf is a combination of whole berry cranberries with chili sauce. You could certainly use ketchup instead, but where is the fun in that?
I always find it gratifying when either Kathy or Anthony say “Wow, that smells great” about something I am cooking. I think it was the combination of meats along with the glaze that did it this time. Even more gratifying was that everyone around the table loved the taste of this. It certainly packed some heat, but not so much that the spiciness overwhelmed the flavors of the meat, cranberry, breadcrumbs or onion.
Serve this with the remaining cranberry sauce and you will almost think you are sitting down for a Thanksgiving meal. Ok…that is pushing it a bit, but this particular meatloaf was highly recommended by my family so worth a try on one of YOUR Meatloaf Mondays.
Turkey Meatloaf with Cranberry Glaze
- 1 can whole berry cranberry sauce, about 16 ounces
- ½ cup chili sauce
- 1 – 1 ¼ pounds ground turkey
- 1 pound ground hot Italian sausage. You can use either pork or chicken sausage.
- 1 large egg
- 1 cup soft finely ground bread crumbs (approx. two slices of bread)
- 1 medium onion, finely chopped
- 3/4 teaspoon ground poultry seasoning
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Pre-heat oven to 350°.
- Spray an 8 1/2 x 4 1/2-inch loaf pan lightly with cooking spray.
- Combine 1/3 cup of the cranberry sauce with the chili sauce in a small mixing bowl. This will be used both in the meatloaf and as a glaze.
- In another small bowl, mix the egg, bread crumbs, onion, poultry seasoning, salt, and pepper.
- In a large mixing bowl, combine the ground turkey and pork and the bread crumbs/onion mixture (from above).
- Add to this 1/3 of the chili sauce and cranberry mixture (approx. 1/3 cup). Reserve the remaining chili sauce and cranberry sauce mixture for topping.
- Mix the meat mixture until well blended. Pack into the prepared loaf pan and bake for 1 hour.
- Top with the reserved chili sauce and cranberry sauce mixture and bake for 10 minutes longer until a meat thermometer registers 160°. This may take longer than 10 minutes depending on your oven.
- Let the meatloaf rest for 5 to 10 minutes before slicing.Serve with remainder of the whole berry cranberries.