I used to think meatloaf was just a boring weekday dinner.

That changed the day I tried a version with cranberry sauce. It was moist, savory-sweet, and packed with comforting flavors that instantly reminded me of holidays—minus all the fuss.

This cranberry turkey meatloaf has become a go-to meal in my home.

It’s hearty enough for dinner but feels special enough for guests.

Why You’ll Love This Recip

Sweet and savory in perfect balance

Great way to use up leftover cranberry sauce

Feeds the whole family with minimal effort

Healthier than beef meatloaf thanks to lean turkey

Freezer-friendly and ideal for meal prep

What You’ll Need (Ingredient Highlights)

Ground turkey – Lean but still moist with the right seasoning

Stove Top stuffing mix – No breadcrumbs needed; flavor built-in

Eggs – Bind everything together

Cranberry sauce – Both inside and on top for a tangy, glossy finish

Ground sage, salt, and pepper – For that classic holiday flavor

Pro Tips Before You Start

Don’t overmix the meat—combine just until everything is evenly incorporated.

Use whole berry cranberry sauce for texture and tang.

A meat thermometer is your best friend. Cook to 165°F for perfect doneness.

Let it rest for a few minutes before slicing so it stays juicy.

Line your loaf pan with foil for easy cleanup and clean slices.

How to Make Cranberry Turkey Meatloaf

Step 1: Preheat and Prep

Set your oven to 350°F (175°C).

Line a loaf pan with foil and spray with cooking spray.

Step 2: Combine the Ingredients

In a large bowl, add the ground turkey, stuffing mix, eggs, salt, pepper, sage, and ¼ cup of cranberry sauce.

Step 3: Mix Gently

Use your hands to mix everything together until just combined. Don’t overwork it!

Step 4: Shape the Loaf

Transfer the mixture to the prepared loaf pan and press it into an even layer.

Step 5: Add the Cranberry Glaze

Spoon the remaining 1 cup of cranberry sauce over the top and spread it out.

Step 6: Bake

Bake uncovered for 50–55 minutes, or until the internal temp hits 165°F.

Step 7: Rest and Slice

Let the meatloaf rest for a few minutes before lifting it out with the foil.

Slice and serve warm.

What to Serve It With

Creamy mashed potatoes

Roasted green beans or Brussels sprouts

A crisp apple salad

Leftover stuffing or sweet potato mash

Variations / Substitutions

Swap turkey for ground chicken or pork

Use cornbread stuffing mix for a Southern twist

Add chopped onions or celery to the mix for texture

Try spicy cranberry chutney on top instead of sauce

Storage & Leftovers

Refrigerator: Store leftovers in an airtight container for up to 4 days

Freezer: Wrap tightly and freeze for up to 3 months

Reheating: Warm slices in the microwave or oven at 325°F until heated through

FAQs

Can I make this ahead of time?
Yes! Assemble it in advance and store it covered in the fridge for up to 24 hours before baking.

What kind of cranberry sauce should I use?
Whole berry cranberry sauce works best, but jellied is fine if that’s what you have.

Can I skip the stuffing mix?
The stuffing adds flavor and structure.

You can sub with breadcrumbs and extra seasoning, but the result won’t be quite the same.

Is this recipe gluten-free?
No, but you can use a gluten-free stuffing mix to make it work.

Can I use leftover cooked turkey instead?
This recipe is designed for raw ground turkey.

For leftovers, try forming into patties instead.

How do I know when it’s done?
Use a meat thermometer to check for 165°F internal temperature in the center.

Can I double the recipe?
Absolutely! Just divide it between two pans or bake a larger loaf longer (check temp!).

Final Thoughts

This cranberry turkey meatloaf is one of those dishes that quietly steals the show.

It’s easy, festive, and so satisfying. I love how it brings holiday comfort into an everyday dinner.

Whether you’re using up leftover cranberry sauce or just craving something cozy and wholesome, this recipe won’t disappoint.

The Boat Shed Kitchen