This version of cranberry-glazed meatloaf will make it feel like Thanksgiving year round. The mustard and chipotle purée add zip to this dish. Serve along smashed potatoes and veggies. Be sure to have some grainy mustard alongside. This makes for great leftovers.
½ package fresh or frozen cranberries
Juice of 2 oranges
1 shallot, finely minced
Zest of 1 orange
Pinch of salt
To make cranberry glaze, combine all ingredients in medium heavy saucepan and bring to a boil.
Reduce heat to medium. Cover and stir frequently until cranberries begin to burst and liquify, about 5–7 minutes. You may need to break some with a back of a fork.
Simmer until mixture is reduced by half. Remove from heat, cover and set aside.
450 grams ground turkey or chicken
1 medium carrot, grated
2 eggs, lightly beaten
¾–1 cup ground oats (pulse whole oats in food processor to a medium coarse)
1 medium onion, grated
1–2 cloves garlic, finely minced
3 tablespoons Dijon mustard
2–3 tablespoon adobo or chipotle sauce
8 sage leaves sliced thinly + 6–8 sage leaves left whole
½ teaspoon mustard powder
Zest of 1 orange
½ teaspoon salt
¼ teaspoon cayenne pepper
Black pepper to taste
1 tablespoon olive oil or melted butter
Preheat oven 385°F.
Gently combine all ingredients (less the whole sage leaves) in large bowl, reserving ½ cup ground oats.
If the mixture is too wet to hold, add additional ground oats.
Allow mixture to rest, refrigerated, for 15–30 minutes to help absorb additional moisture.
Brush melted butter or olive oil onto a baking sheet lined with tinfoil or parchment paper. Place turkey mixture in the middle of the baking sheet.
Place whole sage leaves op top of uncooked loaf as per picture below.
Bake for 40 minutes. Inside temperature should be 160°F.
Remove from oven. Increase oven temperature to 425°F.
Spread cranberry glaze evenly on cooked meatloaf (likely you will have some extra).
Return to oven for 8–12 minutes until glaze browns.
Allow to rest for at least 30 minutes.
Serve with mashed potatoes, veggies and some grainy mustard.