Turkey Meat Loaf with Cranberry Ketchup


1 large onion, finely minced (about 1-1/2 cups)
3 cloves garlic, minced
1 tablespoon olive oil
1 rib celery, finely minced
1 carrot, grated (about 1 cup)
1 fresh sage leaf, minced
Kosher or sea salt and freshly ground black pepper, to taste
1-1/4 cups fresh bread crumbs
1/2 cup milk or plain soymilk
Cranberry Ketchup
2 tablespoons Worcestershire sauce
1/4 cup minced parsley
1 teaspoon kosher or sea salt
1⁄2 teaspoon freshly ground black pepper
1 pound ground white-meat turkey
3/4 pound ground dark-meat turkey
2 eggs, lightly beaten


Heat oven to 375°. In a heavy skillet over medium heat, saute onion and garlic in oil until softened and translucent, about 3 minutes. Add celery, carrot, and sage; season with salt and pepper. Continue cooking about 3 minutes. Remove from heat and let cool slightly. In a large bowl, combine bread crumbs and milk; let sit about 5 minutes. Add ⅓ cup Cranberry Ketchup, Worcestershire sauce, parsley, 1 teaspoon salt, ½ teaspoon pepper, ground turkey, eggs, and the vegetable mixture. Combine well. Pack mixture into a lightly oiled 9x5-inch loaf pan. Gently spread ¼ cup Cranberry Ketchup on top of loaf. Bake approximately 60 minutes; loaf will shrink away slightly from sides of pan. Remove from oven and let rest 10 minutes. Gently pour off any accumulated juices. Serve with additional Cranberry Ketchup.

Cranberry Ketchup


8 servings

Preparation Time

30 Minutes

Total Time

75 Minutes

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