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
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!
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