This healthy turkey meatloaf recipe is packed with cranberries, sage and celery--all the flavors of Thanksgiving dinner wrapped up into one delicious turkey meatloaf.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2013


Recipe Summary

1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a large rimmed baking sheet with cooking spray (or see Loaf Pan Variation).

  • Pulse leek and celery in a food processor until finely chopped. (Or finely chop them with a knife.)

  • Heat oil in a large nonstick skillet over medium-high heat. Add the vegetables and cook, stirring occasionally, until tender and most of the liquid has evaporated, 5 to 10 minutes. Transfer to a large bowl and let cool for 10 minutes.

  • Add dried cranberries, sage, salt and pepper to the vegetables; stir to combine. Stir in egg and bulgur. Add ground turkey and with clean hands gently knead the vegetable mixture into the meat; do not overmix. Pat the meat mixture into a loaf shape (about 12 by 5 inches) on the prepared baking sheet. Spread cranberry sauce on top.

  • Bake the meatloaf until an instant-read thermometer inserted in the center registers 165 degrees F, 40 to 45 minutes. Let rest for 10 minutes before slicing.


Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Let stand at room temperature while oven preheats; bake until an instant-read thermometer registers 165°F, about 1 hour.

Tip: Try whole-grain bulgur--parboiled cracked, dried wheat berries--as a filler for things like meatloaf and burgers or as the base for salads and side dishes. (Don't confuse bulgur with cracked wheat, which is simply that--cracked wheat.) To cook, combine one part bulgur with two parts boiling-hot water in a mixing bowl. Soak until softened, about 30 minutes. Drain if necessary. Look for ­bulgur in the natural-foods section of large supermarkets, near other grains.

Loaf Pan Variation: If you want a more uniform-shaped “loaf” you can bake your meatloaf in a 9-by-5-inch loaf pan instead of on a baking sheet. Coat the pan with cooking spray, pat the meatloaf mixture into the pan and cover with the topping. Bake for about 1 hour. Let stand for 10 minutes in the pan before slicing.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

206 calories; protein 19.1g; carbohydrates 16.3g; dietary fiber 1.8g; sugars 10.3g; fat 7.7g; saturated fat 2g; cholesterol 70.6mg; vitamin a iu 453.7IU; vitamin c 3.2mg; folate 25.6mcg; calcium 28.8mg; iron 2.2mg; magnesium 14.2mg; potassium 333.5mg; sodium 216.3mg; added sugar 9g.

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
We make this meatloaf a lot - it is fairly quick to make and has unique flavor plus uses turkey not beef. Kids like it too! Read More
Rating: 4 stars
Love this meatloaf! I have made this several times and each time it comes out perfect with lots of flavor. I substitute plain bread crumbs for the bulgar (just because bulgar is so hard to find in my local grocery stores) and the texture is not compromised at all. I use less bread crumbs than the amount of bulgar that is called for in this recipe. The fresh sage and dried cranberries are wonderful and add lots of flavor. The kitchen will smell like Thanksgiving dinner. The aroma of this dish is wonderful! Pros: Packed with flavor! Cons: I want to eat the whole thing! Read More