Cranberry Dijon Turkey Meatloaves
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Cranberry Dijon Turkey Meatloaves

Cranberry Dijon Turkey Meatloaves

plus a Brussels Sprout, Sweet Potato & Toasted Almond Jumble

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.

Lightning Prep
Calorie Smart
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes


serving amount

8 ounce

Brussels Sprouts

1 unit

Sweet Potatoes

1 tablespoon

Fry Seasoning

¼ cup

Panko Breadcrumbs

(Contains Wheat)

10 ounce

Ground Turkey

2 teaspoon

Dijon Mustard

2 tablespoon

Cranberry Jam

2 tablespoon


½ ounce


(Contains Tree Nuts)

1 ounce

Dried Cranberries

Not included in your delivery

2 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories610 kcal
Fat23 g
Saturated Fat4 g
Carbohydrate66 g
Sugar30 g
Dietary Fiber10 g
Protein36 g
Cholesterol100 mg
Sodium900 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Bowl
Aluminum Foil
Small Bowl
Small Pan



• 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.

Roast Veggies

• 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.

Form & Bake Meatloaves

• 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.

Make Glaze

• 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.

Toast Nuts & Toss Veggies

• 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.

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