Turkey and cranberries is a match made in heaven — why wait for Thanksgiving to enjoy it? This healthy take on meatloaf pairs the two in an inspired way: Turkey lightens up the traditional ground beef base and antioxidant-rich cranberries are the centerpiece of a tangy glaze.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 cup fresh or frozen cranberries, thawed
- 2 tablespoons ketchup
- 1 tablespoon honey
- 1 tablespoon sriracha
- 2 1/2 teaspoons Dijon mustard
- 2 sprigs fresh rosemary, leaves finely chopped (2 tablespoons), plus more sprigs for garnish
- Kosher salt and freshly ground black pepper
- 1 small carrot
- 1 small onion
- 1 pound 90 percent lean ground beef
- 8 ounces 85 percent lean ground turkey
- 1 large egg
- 1/2 cup instant barley
- 2 teaspoons Worcestershire sauce
- Freshly ground black pepper
Instructions
- Position an oven rack in the center of the oven and preheat to 375 degrees F. Line a rimmed baking sheet with parchment.
- Put the cranberries, ketchup, honey, sriracha, 1/2 cup water and 1/2 teaspoon of the mustard in a small saucepan and stir to combine. Heat over medium-high heat until the mixture starts to bubble, then reduce to a simmer and cook, stirring occasionally, until the mixture thickens and the cranberries soften, about 10 minutes. Use a potato masher to crush the cranberries until mostly smooth. Add the rosemary and 1/4 teaspoon salt and set aside to cool slightly.
- Grate the carrot and onion on the small shredding side of a box grater into a large bowl. (This will save any onion liquid, which will help keep the meatloaf moist.) Add the beef, turkey, egg, barley, Worcestershire, remaining 2 teaspoons of the mustard, 1 teaspoon salt and several grinds of pepper. Use your hands to mix everything together until well combined.
- Transfer the mixture to the prepared baking sheet and shape into a 9-by-4-inch loaf using your hands. Brush the meatloaf on all sides with half of the cranberry glaze. Bake until the glaze starts to adhere and dry slightly, about 15 minutes. Brush the meatloaf on all sides with the remaining glaze and bake until a thermometer inserted into the center of the meatloaf registers 155 degrees F, 30 to 35 minutes. Garnish with rosemary sprigs before serving.
Nutrition Facts
| Calories | 410 calorie |
| Total Fat | 17 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 160 milligrams |
| Sodium | 960 milligrams |
| Carbohydrates | 25 grams |
| Dietary Fiber | 3 grams |
| Protein | 37 grams |
| Sugar | 9 grams |
Reviews
It was pretty good, but I had to sub out the barley for oatmeal because I didn’t have instant barley. The meat was a little bland, but the sauce on top was great. I would try it again.
This delicious! I use oats instead of the barley just personal preference.
I throw slices on the griddle and it makes for delicious sandwiches My son love cranberry mayo I use the stonewall kitchen cranberry relish, with mayo, so good!
What I do not understand is why people give a bad raring to a recipe without an explanation. TOTALLY USELESS
I throw slices on the griddle and it makes for delicious sandwiches My son love cranberry mayo I use the stonewall kitchen cranberry relish, with mayo, so good!
What I do not understand is why people give a bad raring to a recipe without an explanation. TOTALLY USELESS
Anyone come up with a good substitute for barley? That is gluten and I can’t have that, but want to try this recipe.
This is my favorite meatloaf recipe. Incredibly moist and, I believe, nutritious. I’ve used several different glazes over the years but the cranberry glaze really makes it. In a pinch, when I don’t have frozen cranberries, I use a can of cranberry sauce and leave out the ketchup and honey. I too have substituted the barley with oats, but prefer the barley when I have it.
Is there an instant barley, or is it suppose to be quick cooking?
This is VERY good! I never can find the instant barley, so I sub instant oatmeal and it turns out great! The cranberry glaze is a nice change from regular ol’ ketchup that we usually use on our meatloaf. Paired this with mashed cauliflower and enjoyed “healthified” comfort food!