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a cranberry pecan and mushroom turkey meatloaf on a plate with cranberry sauce glaze and pecans.
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5 from 1 vote

Cranberry, Pecan, and Mushroom Turkey Meatloaf

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This cranberry, pecan, and mushroom turkey meatloaf recipe is meant to remind you of Thanksgiving dinner. Just add your favorite sides!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Unspecified
Servings: 4
Calories: 481kcal

Equipment

  • Meatloaf pan or cast iron pan

Ingredients

Cranberry glaze

  • 1 bag (12 ounces) fresh cranberries
  • 1 orange, zested and juiced
  • ½ cup (100 grams) granulated sugar

Turkey meatloaf

  • 1 tablespoon olive oil
  • 8 cremini or button mushrooms, chopped
  • ¼ cup yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped or one teaspoon dried sage
  • 1 tablespoon fresh thyme or one teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup pecans, toasted and chopped
  • ½ cup panko
  • ¼ cup dried cranberries, chopped
  • ¼ cup parsley, chopped
  • 1 pound ground turkey
  • 1 large egg, lightly beaten

Instructions

Cranberry glaze

  • Put the berries, orange zest, orange juice and sugar into a medium pot. Add water, if needed, to cover the bottom of the pot.
    1 bag (12 ounces) fresh cranberries, 1 orange, zested and juiced, ½ cup (100 grams) granulated sugar
  • Heat the berries over medium-low heat, stirring occasionally, until the berries have popped and the liquid has started to thicken.
  • Remove the pan from the heat and mash the berries.
  • Transfer the mixture to a heatproof bowl to cool.

Turkey meatloaf

  • Preheat the oven to 425°F.
  • Add the olive oil to a large skillet and heat over medium-low heat.
    1 tablespoon olive oil
  • Add the onions and mushrooms and cook, stirring occasionally, until soft, about 10 minutes.
    8 cremini or button mushrooms, chopped, ¼ cup yellow onion, chopped
  • Add the garlic, sage, thyme, salt, and pepper and cook for one more minute.
    2 cloves garlic, minced, 1 tablespoon fresh sage, chopped, 1 tablespoon fresh thyme, 1 teaspoon salt, ½ teaspoon black pepper
  • Remove the pan from the heat and let cool while starting while putting together the other meatloaf ingredients.
  • Add all of the meatloaf ingredients except for the turkey and egg to a large bowl and mix with a spoon.
    ½ cup pecans, toasted and chopped, ½ cup panko, ¼ cup dried cranberries, chopped, ¼ cup parsley, chopped
  • Add the turkey and egg and use your hands to lightly combine until mixed.
    1 pound ground turkey, 1 large egg, lightly beaten
  • Form the meatloaf in the meatloaf pan or shape it into a loaf in a cast iron pan.
  • Bake for about 40 minutes, until the internal temperature of the meatloaf is 160°F.
  • Add about ¼ cup of the cranberry glaze to the top of the meatloaf and continue cooking for about 5 to 10 more minutes, until the meatloaf is 165°F.
  • Remove from the oven and let rest for 5 to 10 minutes for easier slicing. Serve with additional cranberry sauce as is or combined with a bit of balsamic vinegar (see note).

Notes

This recipe will make about 2 cups of cranberry sauce, well more than you'll need for glazing this meatloaf. Cranberry sauce can be made ahead and stored in the refrigerator for one week.
I'd suggest warming some of the unused cranberry sauce with a tablespoon or two of balsamic vinegar for serving with the meatloaf.
If you are going to serve this cranberry sauce with turkey or roast chicken, you might consider increasing the sugar to ¾ cup total and adding ½ teaspoon of cinnamon and a ¼ teaspoon of cloves and all spice. You can rewarm previously made cranberry sauce to do this, adding water as necessary to thin it.
Leftover meatloaf can be kept in the refrigerator for a few days or frozen for 3 months.

Nutrition

Calories: 481kcal | Carbohydrates: 56g | Protein: 32g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 103mg | Sodium: 721mg | Potassium: 708mg | Fiber: 7g | Sugar: 39g | Vitamin A: 620IU | Vitamin C: 38mg | Calcium: 83mg | Iron: 6mg