Turkey Meatloaf Recipe with Walnuts & Cranberry-Ketchup Glaze

Last Updated on 3 months by Neha Deshmukh

Turkey Meatloaf Recipe With Walnuts & Cranberry-Ketchup Glaze

Introduction

There’s just something so comforting about a classic meatloaf, isn’t there? It reminds me of family dinners growing up, and I’ve been on a mission to create a healthier, flavour-packed version. This turkey meatloaf with walnuts and a sweet-tangy cranberry-ketchup glaze is it. It’s surprisingly easy to make, and the walnuts add a lovely texture that takes it beyond the ordinary. Plus, the glaze? Oh, the glaze! You’ll be licking the spoon clean, I promise.

Why You’ll Love This Recipe

This isn’t your grandma’s meatloaf (though, with all due respect to grandmas!). It’s lighter thanks to the turkey, packed with flavour from fresh herbs and walnuts, and the cranberry-ketchup glaze is a delightful twist. It’s a complete meal in one dish, perfect for a busy weeknight, and it’s a guaranteed crowd-pleaser. Honestly, even my picky eaters gobble this up!

Ingredients

Here’s what you’ll need to make this delicious turkey meatloaf:

• 2 tablespoons ghee/butter
• 4 celery ribs, finely chopped (about 1 cup)
• 1 medium onion, finely chopped (about 1 cup)
• ½ cup walnuts, chopped
• 2 pounds ground turkey
• 2 eggs
• ½ cup ground golden flaxseed meal or almond flour
• 4 tablespoons chopped sage
• 1 tablespoon chopped rosemary
• 1 tablespoon chopped thyme
• 1 ½ teaspoons salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (or more, to taste!)
• ½ cup ketchup
• 2 tablespoons cranberry sauce

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Ghee/Butter: I love using ghee for a lovely nutty flavour, but butter works beautifully too. It’s really a matter of preference!
• Walnut Varieties: English walnuts are classic, but feel free to experiment with other types like black walnuts for a bolder flavour.
• Flaxseed Meal vs. Almond Flour: Flaxseed meal adds a subtle nutty flavour and extra omega-3s. Almond flour gives a slightly sweeter taste and a more tender crumb. Both work great as binders!
• Herb Freshness: Fresh herbs are always best, but if you’re short on time, you can use dried – just reduce the amount to 1 teaspoon per tablespoon.
• Cranberry Sauce Type: I prefer a whole-berry cranberry sauce for a bit of texture in the glaze, but smooth cranberry sauce works just as well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 375°F (190°C).
2. Melt the ghee or butter in a pan over medium heat. Sauté the celery and onions for about 5 minutes, until they’re softened and fragrant. Add the walnuts and cook for another 2 minutes, just to toast them slightly. Let this mixture cool down – it’s important so it doesn’t cook the turkey!
3. In a large bowl, combine the ground turkey, eggs, flaxseed meal or almond flour, sage, rosemary, thyme, salt, pepper, and cayenne pepper. Mix everything together really well with your hands – it’s the best way to ensure everything is evenly distributed.
4. Add the cooled onion-celery-walnut mixture to the turkey mixture and combine thoroughly. Don’t be afraid to get your hands in there!
5. Transfer the mixture to a 9×5-inch loaf pan. Press it down gently to create an even surface.
6. While the meatloaf is baking, whisk together the ketchup and cranberry sauce in a bowl to make the glaze. It’s so simple, but so good!
7. Bake the meatloaf for 45 minutes. Then, remove it from the oven, spread the cranberry-ketchup glaze evenly over the top, and bake for another 5 minutes, or until the internal temperature reaches 165°F (74°C).
8. Let the meatloaf rest for 10 minutes before slicing and serving. This helps it hold its shape and stay juicy.

Expert Tips

• Don’t overmix the meatloaf mixture! Overmixing can make it tough.
• Use a meat thermometer to ensure the meatloaf is cooked through. Safety first!
• For a richer flavour, try adding a tablespoon of Worcestershire sauce to the turkey mixture.

Variations

• Gluten-Free: This recipe is naturally gluten-free if you use almond flour or flaxseed meal.
• Dairy-Free/Vegan Adaptation: Substitute the butter/ghee with olive oil and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes) instead of the eggs. You’ll also need a vegan ground “turkey” substitute.
• Spice Level Adjustment: If you like things spicy, add more cayenne pepper or a pinch of red pepper flakes. My friend, Priya, loves to add a finely chopped green chilli!
• Make-Ahead Instructions: You can prepare the meatloaf mixture a day ahead of time and store it covered in the refrigerator. Just add the glaze and bake when you’re ready.

Serving Suggestions

This turkey meatloaf pairs beautifully with so many sides! Here are a few of my favourites:

• Mashed potatoes (a classic!)
• Roasted vegetables like broccoli or Brussels sprouts
• A simple green salad
• Garlic bread

Storage Instructions

Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well! Wrap tightly in plastic wrap and then foil, and freeze for up to 2-3 months.

FAQs

• Can I use a different ground meat? Absolutely! Ground chicken or beef would also work well in this recipe.
• What’s the best way to ensure the meatloaf is moist? Don’t overbake it! Using a meat thermometer is key. Also, the flaxseed meal/almond flour and the sautéed vegetables help keep it moist.
• Can I make this meatloaf ahead of time? Yes! You can assemble it and refrigerate it (unbaked) for up to 24 hours.
• What side dishes pair well with turkey meatloaf? Anything you like! Roasted veggies, mashed potatoes, and a fresh salad are always good choices.
• Can I freeze leftover meatloaf? Yes, definitely! It’s a great way to have a quick and easy meal on hand.