Turkey Meatloaf

Ingredients

• 907 g (2 lb)lean minced turkey
• 170 g (6 oz)stuffing mix
• 3 largeeggs
• ½ teaspoonsalt
• ½ teaspoonblack pepper
• ½ teaspoonground sage
• 300 ml (1¼ cups)whole-berry cranberry sauce

Instructions

1. 1

   Preheat the oven

   Heat the oven to 177°C (350°F).

2. 2

   Mix the ingredients

   In a mixing bowl, combine the turkey, stuffing mix, eggs, salt, pepper, sage and 60 ml (¼ cup) of the cranberry sauce. Mix until evenly combined.

3. 3

   Prepare the tin

   Line a loaf tin with aluminium foil and coat it with cooking spray.

4. 4

   Shape the loaf

   Transfer the mixture to the prepared tin and shape it into an even loaf.

5. 5

   Add the topping

   Spread the remaining cranberry sauce over the top.

6. 6

   Bake the meatloaf

   Bake for 50–55 minutes, or until the centre reaches 74°C (165°F).

7. 7

   Rest and serve

   Leave the meatloaf to rest before slicing and serving.

What is turkey meatloaf?

Meatloaf is a familiar American comfort-food dish, shaped from seasoned mince and baked in a loaf tin. This version uses turkey and stuffing mix, with cranberry sauce bringing a sweet-tart finish reminiscent of a Thanksgiving meal.

The stuffing mix seasons and binds the meat, while the eggs help the loaf hold together. The cranberry topping adds a glossy, fruity contrast to the savoury centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 18g protein, 30g carbs, 12g fat.

The stuffing mix supplies much of the carbohydrates, while the turkey and eggs contribute most of the protein; the eggs and turkey also contribute fat. Serve a slice with vegetables to add variety and balance the plate.

Why use stuffing mix?

Stuffing mix: it brings seasoning and a bread-based component to the turkey mixture in one ingredient. Combine it thoroughly with the turkey and eggs so the loaf has an even texture.

Mix and shape gently

Even mixing: combine the ingredients until they are distributed throughout, but avoid compacting the mixture more than necessary. A gently shaped loaf is easier to slice without becoming dense.

Foil lining: line the tin before adding the mixture, as directed, and spray it with cooking spray to help with release.

Check the centre for doneness

Temperature: the recipe gives a clear doneness cue of 74°C (165°F) in the centre. Check the thickest part of the loaf with a food thermometer, since the exact baking time can vary with the tin and loaf shape.

Resting: allow the cooked loaf to rest before slicing. This gives it time to settle and makes neater portions easier to serve.

The cranberry topping

Inside the loaf: only 60 ml (¼ cup) of cranberry sauce goes into the meat mixture. Measure it separately before adding the rest on top.

On the surface: spread the remaining sauce over the shaped loaf before baking. Its sweet, tangy flavour pairs well with the savoury sage and stuffing.

Serving and leftovers

On the plate: serve slices with roast or mashed potatoes and a green vegetable for a balanced dinner. The cranberry topping also works well alongside simple steamed greens.

For later: chilled slices can be served cold in sandwiches, as the recipe suggests, or reheated for another meal.

Recipe notes & tips

• Measure out the 60 ml (¼ cup) of cranberry sauce for the mixture before topping the loaf.
• Mix until the ingredients are evenly distributed, rather than pressing the mixture firmly together.
• Shape the mixture evenly in the tin so it cooks at a consistent rate.
• Check the centre reaches 74°C (165°F) before taking the loaf out of the oven.
• Rest the loaf before cutting so the slices hold their shape.

Variations

• Extra herbs: add a little more sage if you want a stronger savoury flavour.
• Peppery finish: increase the black pepper slightly for more warmth.
• Cranberry on the side: reserve some cranberry sauce to serve alongside the slices.
• Sandwich slices: chill leftovers and use them cold in sandwiches.
• Vegetable plate: serve with steamed greens or roasted vegetables for a fuller meal.

Common mistakes to avoid

• Forgetting to reserve the topping: measure out 60 ml (¼ cup) for the mixture first, then spread the rest over the loaf.
• Uneven shaping: an irregular loaf may cook unevenly; shape it to an even thickness in the tin.
• Skipping the temperature check: use the centre reading of 74°C (165°F) to confirm doneness.
• Cutting too soon: slicing straight from the oven can make portions fall apart; let the loaf rest first.
• Overmixing: working the turkey mixture too firmly can make the texture dense; mix just until combined.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat slices until piping hot throughout, or serve them cold in sandwiches.

Frequently asked questions