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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.

Source: EatingWell Magazine, January/February 2013


Recipe Summary test

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.

1/2 fruit, 1/2 vegetable, 1/2 other carbohydrate, 2 1/2 lean meat, 1/2 fat