Turkey Meatloaf with Cranberry and Chili Glaze

I found this great turkey meatloaf recipe on the spruceeats web site. The recipe suggests using a little ground pork keeps this meatloaf juicy, but feel free to use part ground turkey thighs instead. Turkey thighs or the ground pork have a higher fat content and will keep the loaf from drying out and becoming tough.

You Will Need:

1 (16-ounce) can whole berry cranberry sauce
1/2 cup chili sauce, or ketchup
1 to 1 1/4 pounds lean ground turkey, or ground turkey breast
1/2 pound lean ground pork, or higher fat ground turkey thighs
1 large egg, beaten
1 cup soft breadcrumbs, finely ground
1 medium onion, finely chopped
3/4 teaspoon poultry seasoning
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

What to Do:

1. Preheat oven to 350 F.

2. Spray an 8 1/2 x 4 1/2-inch loaf pan lightly with cooking spray.

3. Combine 1/3 cup of the cranberry sauce with the chili sauce. Refrigerate remaining cranberry sauce to serve with the meal.

4. In a large mixing bowl, combine the meat with the egg, breadcrumbs, onion, poultry seasoning, salt, and pepper. Add 1/4 cup of the chili sauce and cranberry mixture to the meat mixture. Reserve the remaining chili sauce and cranberry sauce mixture for topping.

5. Mix the meat mixture until well blended.

6. 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 to 15 minutes longer.

7. The meatloaf should register at least 165 F/73.9 C when inserted into the center of the meatloaf.

8. Let the meatloaf rest for 5 to 10 minutes before slicing.

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