Turkey and Cranberry Meatloaf 4.000

Deb Lindsey for The Washington Post

Nov 9, 2011

This is a slightly sweet, firm loaf baked in individual portions that children will find irresistible at Thanksgiving -- or anytime. The fruit adds moisture, eliminating the need for bread crumbs.

Servings: 4
  • 2/3 cup dried cranberries, coarsely chopped
  • 4 very small ribs celery, peeled and cut into 1/4-inch dice (2/3 cup)
  • 1 medium bunch flat-leaf parsley, stemmed and finely chopped (1/3 cup)
  • 1 1/3 pounds ground turkey, preferably dark meat
  • 1 scant tablespoon kosher salt
  • 1 scant tablespoon celery seed
  • 2 teaspoons dried sage
  • 3 tablespoons vegetable oil
  • Few grinds black pepper


Preheat the oven to 350 degrees. Have a 9-by-13-inch baking dish at hand (preferably glass).

Soak the chopped cranberries in 1/3 cup very hot tap water for 10 minutes, then drain and place them in a mixing bowl. Add the celery, parsley, ground turkey, salt, celery seed, sage, oil and black pepper; use your clean hands to incorporate.

Divide the mixture into four equal portions, then form into mounded ovals in the baking dish, spaced at least 1 inch apart. Bake for 30 minutes, until browned on top.

Let them rest in the baking dish for 5 minutes before serving.

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Recipe Source

Adapted from "The Intolerant Gourmet: Glorious Food Without Gluten & Lactose," by Barbara Kafka (Artisan Books, November 2011).

Tested by Dean Felten.

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