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Turkey Meatloaf with Vegetables


  • 1 can (14 oz.) cranberry sauce
  • 3 Tablespoons apple juice
  • 2 Tablespoons spicy brown mustard
  • 1 cup broccoli florets
  • 2 medium carrots, peeled and cut into 2-inch pieces
  • 1 small yellow onion, quartered
  • 4 white mushrooms, quartered
  • 1 garlic clove
  • 1/2 cup chicken broth
  • 2 Tablespoons spicy brown mustard
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground marjoram
  • 1/2 teaspoon black pepper
  • 1 pound ground white turkey meat
  • 1 slice whole grain bread, crumbled


  1. Preheat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray; set aside.
  2. In food chopper bowl, add cranberry sauce, apple juice and 2 Tablespoons mustard. Process until blended; set aside.
  3. Using S-blade and with processor running, drop broccoli, carrots, onion, mushrooms and garlic into food chute. Process until finely chopped.
  4. Spray a medium skillet with cooking spray; heat over medium-high heat. Add broccoli mixture and cook for 2 minutes.
  5. Add broth, mustard, salt, thyme, marjoram and pepper. Cook about 4 minutes without stirring until broth is almost evaporated.
  6. Combine turkey, bread crumbs and broccoli mixture in a medium bowl until well blended.
  7. Spoon turkey mixture into prepared dish. In center of dish, form mixture into an oval loaf.
  8. Bake 30 minutes; pour 1/2 cup cranberry mixture over meatloaf to glaze. Bake an additional 20 to 25 minutes or until meat thermometer registers 165°F.
  9. Heat remaining cranberry mixture in a small saucepan until heated through to serve with meatloaf.

Serves: 6-8



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