Thanksgiving Meatloaf


I’ve been wanting to work on this meatloaf for a while now… waiting for the cranberries to show up on the shelves.

This meatloaf combines the tart of the cranberry with the sweet of apples and carrots. For we who are parents, it sneaks in a lot of extra veggies. And if one or two of the cranberries don’t pop when you’re boiling them, and it falls out of the meatloaf onto one of your kids’ plates? Tell them it’s an eye.

The look on Spy’s face was precious. Alas, if only one could catch such fleeting looks on film…

Thanksgiving Meatloaf

1 lb ground turkey

1 package cranberries

1 apple, peeled and chopped

1 onion, chopped

4 cloves garlic, minced

1 cup carrot, shredded

2 Tbsp coconut oil

2 eggs

1/4 cup coconut flour


1 Tbsp parsely

1/2 tsp thyme

1/2 tsp rosemary

1/2 tsp sage

1/2 tsp oregano

1/2 tsp marjoram

Preheat oven to 350F.

Boil a small pot of water on your stovetop. Pour in the cranberries. Cook for about 2-3 minutes until they pop open. Drain. Set aside.

Melt your coconut oil on a stovetop skillet. Add chopped onions and cook about 10 minutes until they soften. Add in the garlic, carrot and apples. Cook an additional 2-3 minutes. Now add in the cranberries. Stir. Sprinkle in your spices and stir again. Cook an additional 2-3 minutes.

Pour your stovetop mix into a bowl and allow to cool (cool enough you can mix your meatloaf by hand). Mix in the ground turkey, 2 eggs and 1/4 cup cup coconut flour.

Press mixture into a 9×12 ovenproof pan and bake for 1 hour (or until internal temperature reaches 160F).


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