Cranberry Dijon Turkey Meatloaves
plus a Brussels Sprout, Sweet Potato & Toasted Almond Jumble
- Wheat
- Tree Nuts
Sure, your grandma’s meatloaves have a lot of love in them. But that same-old, same-old recipe could use a twist once in a while, no? Our chefs nailed it with this update on the home-cooked favorite, swapping beef and pork for turkey mixed with zesty Fry Seasoning. Ketchup stayed in the back of the fridge in favor of a Dijon mustard and cranberry jam glaze, and sad steamed broccoli turned into a jubilee of roasted veggies. We’re pretty sure this meal would even wow Grandma.
Ingredients
10 ounce
Ground Turkey
1 tablespoon
Fry Seasoning
8 ounce
Brussels Sprouts
1 unit
Sweet Potato
1 unit
Cranberry Jam
1 ounce
Dried Cranberries
1 unit
Ketchup
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 teaspoon
Dijon Mustard
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. • Trim and halve Brussels sprouts lengthwise (quarter any larger ones if necessary). Dice sweet potato into ½-inch pieces.
• Toss Brussels sprouts and sweet potato on a baking sheet with a drizzle of oil, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes.
• Meanwhile, in a large bowl, stir together panko and 2 TBSP water (4 TBSP for 4 servings). (TIP: Have milk on hand? Use it in place of water for an even more flavorful meatloaf.) Add turkey*, half the mustard (you’ll use the rest in the next step), remaining Fry Seasoning, ¾ tsp salt (1½ tsp for 4), and pepper. Mix to thoroughly combine, then form into two 1-inch-tall loaves (four loaves for 4). TIP: Wet your hands or coat with oil first to prevent sticking. • Coat a second baking sheet with a drizzle of oil. Add meatloaves to prepared sheet. Tent meatloaves with foil. • Roast on middle rack until browned and cooked through, 15-20 minutes.
• While meatloaves roast, in a small bowl, combine jam, half the ketchup (all for 4 servings), and remaining mustard. • When meatloaves are done, remove sheet from oven; remove foil. Top loaves with cranberry glaze. • Return to oven until glaze is tacky, 2-3 minutes more.
• Meanwhile, heat a small, dry pan over medium-high heat. Add almonds and cook, stirring often, until golden brown and toasted, 2-4 minutes. • When veggies are done, add toasted almonds and cranberries to sheet with veggies. Season with salt and pepper; toss to coat.
• Divide meatloaves and roasted veggies between plates. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the cranberry glaze and veggie mix, though some found the turkey meatloaf bland or dry.
- Ease of prep: Customers appreciated the simple preparation, with most finding it quick and easy to make.
- Suggestions: Consider adding more moisture to the meatloaf; some recommend mixing in onions or eggs for better texture.
- Portions: Several noted small sweet potato portions; consider including larger or additional sweet potatoes.
- Texture: Some found the turkey meatloaf dense or dry; experiment with adding breadcrumbs or adjusting cooking time.
Reviews from our home cooks
This is the first turkey meatloaf we really enjoyed. I did add a teaspoon of honey Dijon mustard along with the remaining ketchup into the panko and seasonings mix along with approximately 2 TBS finely diced onion. The flavor was very good. I also lightly brushed the meatloaves with a thin veil of the cranberry/Dijon sauce. I had even added a bit more of honey Dijon for additional kick. The jumble was also very good. I did add 4 small white potatoes to help balance the dish out. Otherwise I think the sweet potatoes would have been overlooked due to the amount of Brussels sprouts. Everything was delicious.
Fantastic meal! I hate brussels sprouts, but I figured I would try this. Absolutely perfect! I had never had turkey loaf, either, so this was a great surprise. Now I love brussels sprouts.
Turkey Meatloaves were a HIT with my kids. They did not like the vegetable medley. As an adult, I thought it was tasty. I did notice some tummy issues which I am attributing to the Brussels Sprouts. I would make this again but with sweet potatoes only.
This dish was superb! Everything from the cranberry jam to the brussels sprout sweet potato hash. Will be doing this one again soon!
Overall this was good. I did change one thing and put the cranberries with the ground turkey rather than with the veggies. I also made them into meatballs so they could cook faster.
I love the veggie mixture, with the cranberries and almonds added to it. The almonds had the perfect, dry char that I thought was a good balance for the sweet glaze on the meatloaf.
I loved this particular combination in the jumble. Sweet potatoes and Brussels pair well. The turkey was very well seasoned!
This was delicious. I really liked the glaze and the turkey meatloaves. I was happy to see ground turkey instead of beef in this recipe.
Kind of tasted like bland thanksgiving dinner, in a good and bad way. The toasted almonds and dried cranberries brought life to the veggies and the dijon glaze on the turkey is something I'd never think of, so good! I just felt like it's missing something. Maybe rosemary? Or butter? Or sweet carrots to balance the savory? I'm not sure.
Surprisingly different combo of veggies and very tasty turkey meatloaves. Easy to prepare.
