Turkey and cranberry meatloaf

  • 15 mins preparation
  • 1 hr 20 mins cooking
  • Serves 4
  • Print


Turkey and cranberry meatloaf
  • 10 slice prosciutto (150g)
  • 1 medium brown onion (150g), grated
  • 2 green onions (scallions), sliced thinly
  • 2 clove garlic, crushed
  • 750 gram (1½ pounds) minced (ground) turkey
  • 2 tablespoon tomato sauce
  • 1 tablespoon worcestershire sauce
  • 1 egg yolk
  • 1/2 cup (35g) stale breadcrumbs
  • 1/3 cup finely finely chopped fresh flat-leaf parsley
  • 1/2 cup (160g) cranberry sauce
  • 2 tablespoon orange juice


Turkey and cranberry meatloaf
  • 1
    Preheat oven to 200°C (180°C fan-forced).
  • 2
    Grease 15cm x 20cm (6 inch x 8 inch) loaf pan. Line base and sides of pan with prosciutto, leaving overhang on long sides of pan to cover the top of the meatloaf.
  • 3
    Combine onions, garlic, turkey, sauces, egg yolk, breadcrumbs and parsley in large bowl; season. Press into pan. Fold prosciutto over to cover turkey mixture. Place pan on oven tray. Bake 45 minutes.
  • 4
    Meanwhile, combine cranberry sauce and juice in small bowl.
  • 5
    Remove meatloaf from oven; drain juices from pan. Carefully invert meatloaf onto wire rack. Place rack over oven tray. Brush meatloaf with cranberry mixture; return to oven, bake about 15 minutes or until browned and cooked through.


We used cranberry sauce not whole berry sauce. Use chicken mince if you prefer.

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