Cranberry-Turkey Meatloaf

Cranberry-Turkey Meatloaf

This healthy turkey meatloaf recipe is packed with cranberries, sage and celery—all the flavors of Thanksgiving dinner wrapped up into one delicious turkey meatloaf.

From EatingWell: January/February 2013
Yield: 10 servings
Active Time: 30 minutes
Total Time: 1 1/2 hours

Ingredients

  1. 2 large leeks, whites and light green parts only, halved, rinsed and cut into 2-inch pieces
  2. 4 large stalks celery, cut into 2-inch pieces
  3. 1 tablespoon extra-virgin olive oil or canola oil
  4. 1/2 cup dried cranberries
  5. 2 tablespoons chopped fresh sage or 2 teaspoons dried
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon freshly ground pepper
  8. 1 large egg, lightly beaten
  9. 3/4 cup cooked bulgur (see Tip)
  10. 2 pounds 93%-lean ground turkey
  11. 1/2 cup canned cranberry sauce

Preparation

  1. Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray (or see Loaf Pan Variation).
  2. Pulse leek and celery in a food processor until finely chopped. (Or finely chop them with a knife.)
  3. Heat oil in a large nonstick skillet over medium-high heat. Add the vegetables and cook, stirring occasionally, until tender and most of the liquid has evaporated, 5 to 10 minutes. Transfer to a large bowl and let cool for 10 minutes.
  4. Add dried cranberries, sage, salt and pepper to the vegetables; stir to combine. Stir in egg and bulgur. Add ground turkey and with clean hands gently knead the vegetable mixture into the meat; do not overmix. Pat the meat mixture into a loaf shape (about 12 by 5 inches) on the prepared baking sheet. Spread cranberry sauce on top.
  5. Bake the meatloaf until an instant-read thermometer inserted in the center registers 165°F, 40 to 45 minutes. Let rest for 10 minutes before slicing.

Tips & Notes

Nutrition

Nutrition Per Serving: 206 calories; 8 g fat (2 g sat, 1 g mono); 71 mg cholesterol; 16 g carbohydrates; 19 g protein; 2 g fiber; 216 mg sodium; 334 mg potassium.

Nutrition Bonus:

1 Carbohydrate Serving

Exchanges: 1/2 fruit; 1/2 vegetable; 1/2 other carbohydrate; 2 1/2 lean meat; 1/2 Fat