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Cranberry Orange Turkey Meatloaf With Sage Glaze – Cozy Dinner Recipe

Cranberry orange turkey meatloaf pairs tender ground turkey with dried cranberries and orange zest, then bakes under a tangy sage glaze. The glaze thickens on the stove before coating the loaf for its final bake.
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Prep Time 20 minutes
Cook Time 1 hour 12 minutes
Resting 10 minutes
Total Time 1 hour 42 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the meatloaf
  • 1 tbsp olive oil
  • 0.5 cup yellow onion finely chopped
  • 0.75 cup panko breadcrumbs
  • 0.33 cup whole milk
  • 1 egg large
  • 1 tsp orange zest finely grated
  • 1 tsp sage dried, rubbed
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup dried cranberries chopped
  • 1.5 lb ground turkey 93% lean
For the sage glaze
  • 0.33 cup cranberry sauce whole-berry
  • 2 tbsp orange juice
  • 1 tbsp Dijon mustard
  • 1 tbsp brown sugar packed, light
  • 1 tsp sage fresh, finely chopped

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 skillet

Method
 

Make the meatloaf
  1. Heat the oven to 350°F and line an 18x13-inch rimmed baking sheet with parchment paper.
  2. Heat the olive oil in a skillet over medium heat, add the onion, and cook for 5 to 7 minutes until softened; transfer it to a plate and cool for 5 minutes.
  3. In a large bowl, stir together the panko and milk and let stand for 5 minutes.
  4. Mix in the egg, orange zest, dried sage, salt, pepper, cranberries, and cooled onion, then add the turkey and mix gently until combined; shape into a 9x5-inch loaf on the prepared baking sheet.
Make the sage glaze
  1. Combine the cranberry sauce, orange juice, Dijon mustard, brown sugar, and fresh sage in a 1-quart saucepan; bring to a simmer over medium heat and cook, stirring, for 5 to 7 minutes until thickened.
Bake and glaze the meatloaf
  1. Bake the meatloaf for 35 minutes, then brush the glaze evenly over the top and sides.
  2. Return the meatloaf to the oven and bake for 20 to 30 minutes, until the center reaches 165°F on an instant-read thermometer.
  3. Rest the meatloaf for 10 minutes before slicing and serving.

Notes

For a tender loaf, mix the turkey gently just until combined. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a gluten-free option, use gluten-free panko breadcrumbs.