Turkey Meat Loaf with Cranberry Ketchup

By Yankee Magazine

Nov 01 2006


8 servings


1 large onion, finely minced (about 1-1/2 cups)
3 cloves garlic, minced
1 tablespoon olive oil
1 rib celery, finely minced
1 carrot, grated (about 1 cup)
1 fresh sage leaf, minced
Kosher or sea salt and freshly ground black pepper, to taste
1-1/4 cups fresh bread crumbs
1/2 cup milk or plain soymilk
Cranberry Ketchup
2 tablespoons Worcestershire sauce
1/4 cup minced parsley
1 teaspoon kosher or sea salt
1⁄2 teaspoon freshly ground black pepper
1 pound ground white-meat turkey
3/4 pound ground dark-meat turkey
2 eggs, lightly beaten


Heat oven to 375°. In a heavy skillet over medium heat, sauté onion and garlic in oil until softened and translucent, about 3 minutes. Add celery, carrot, and sage; season with salt and pepper. Continue cooking about 3 minutes. Remove from heat and let cool slightly.

In a large bowl, combine bread crumbs and milk; let sit about 5 minutes. Add 1/3 cup Cranberry Ketchup, Worcestershire sauce, parsley, 1 teaspoon salt, 1/2 teaspoon pepper, ground turkey, eggs, and the vegetable mixture. Combine well.

Pack mixture into a lightly oiled 9×5-inch loaf pan. Gently spread 1/4 cup Cranberry Ketchup on top of loaf. Bake approximately 60 minutes; loaf will shrink away slightly from sides of pan. Remove from oven and let rest 10 minutes. Gently pour off any accumulated juices. Serve with additional Cranberry Ketchup.

Cranberry Ketchup


1 medium onion, chopped (about 1/2 cups)
3 tablespoons light olive oil or canola oil
1 12-ounce bag fresh cranberries
1 28-ounce can pureed tomatoes
3 tablespoons tomato paste
1 cup packed dark-brown sugar
1/3 cup cider vinegar
1/2 teaspoon kosher or sea salt
1/2 teaspoon whole black peppercorns
8 whole allspice berries
1/2 cinnamon stick
1/4 teaspoon whole cloves
1/4 teaspoon mustard seeds


In a medium saucepan over medium-high heat, sauté onion in oil until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, until mixture thickens, about 1 hour. Remove from heat and let cool slightly. Pass through a food mill or strainer and discard solids. Let cool completely, then store in an airtight container in refrigerator up to 3 weeks. Yield: 4 cups