Turkey And Cranberry Meatloaf
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅔cup dried cranberries, coarsely chopped
- 4very small ribs celery, outsides peeled with a vegetable peeler, trimmed and cut into ¼-inch dice ( ⅔ cup)
- 1medium bunch flat-leaf parsley, leaves only, chopped fine ( ⅓ cup)
- 1⅓pounds ground turkey
- 1scant tablespoon kosher salt
- 1scant tablespoon celery seed
- 2teaspoons dried sage
- 3tablespoons vegetable oil
- Few grinds black pepper
Nutritional analysis per serving (4 servings)
414 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 20 grams sugars; 31 grams protein; 526 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a rack in the center of the oven, and heat to 350 degrees.
- Step 2
Soak chopped cranberries in ⅓ cup very hot tap water for 10 minutes; drain.
- Step 3
Combine with all of the other ingredients.
- Step 4
Divide the mixture into 4 equal parts. Form into mounded ovals that do not touch, and place in a 9-by-13-inch heatproof glass dish. Bake for 30 minutes. Let rest 5 minutes. Using a pancake turner, remove to individual plates and serve.
Private Notes
Comments
Only change we made was to use sweetened dried organic cranberries (not craisins) instead of plain as those were all that was available. In the future, I would do the following... Halve the salt Halve the celery seed Dice celery much smaller - 1/8” chunks Overall, the texture was good but the celery was too large and the flavor too intense and it was too salty. I think with a few tweaks this could be a standout meal. Would most definitely cook again with the changes made.
Loved this recipe! The dried cranberries enhanced the flavor a lot. I was worried that there weren't more flavorful vegetables than celery, but it actually turned out perfectly. Here are the modifications I made: - I used 1 tsp of salt only as recommended by other commenters, which was perfect! - I used only 1 lb of turkey. - I used pomegranate infused dried cranberries.
Teaspoon salt - not tablespoon. But otherwise lovely.
If you substitute one tablespoon of celery salt for both the salt and the celery seeds, this is a good recipe!