Turkey spinach meatloaf with cranberry glaze
It's a lighter version of a meaty classic that doesn't compromise on taste.
This lightened up meatloaf recipe merges two foods that partner beautifully – turkey and cranberry. Add a few handfuls of spinach, some delicious, aromatic caramelized onions, and you’ve got a dish that’s worth writing home about. My son’s eyes got big when he tasted the first bite of this winning recipe – and although he says he’s still a die-hard red meat fan, it passed his taste test with flying colors.
- 2 pounds ground turkey
- 2 eggs
- 2 tablespoons ketchup
- 2 onions, diced
- Olive oil
- 4 cups baby spinach, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can whole cranberry sauce
- 1/2 cup ketchup
- 1/3 cup brown sugar
- 1 tablespoon balsamic vinegar
Preheat oven to 350°. Heat olive oil in frying pan. Add diced onions, and cook until caramelized, stirring occasionally.
Beat eggs, and add ketchup, spinach, salt, pepper and ground meat. Set aside.
In a small pot, mix cranberry sauce, ketchup, sugar and vinegar to make glaze. Bring to a boil, and then cook 5 minutes on low heat.
Add about 1/2 cup of cranberry glaze and the caramelized onions to the meat mixture. Mix well.
Transfer meat mixture to an oversized loaf pan, or two small ones. (I used a 5x8 deep loaf pan).
Cover with remaining cranberry glaze.
Bake for one hour. Remove from oven, and carefully pour off extra liquids. Return to oven for another 10 minutes, and then raise heat to broil for last 5 minutes. (If using two small loaf pans, reduce initial cooking time from one hour to just 40 minutes, then continue with directions.)
Adapted from Naomi Nachman’s recipe.
Related Topics: Meat and Poultry