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, nutritional review by Jill Wallentin![Jill Wallentin]()
in Recipes, Dinner, Meal
, nutritional review by Jill Wallentin
in Recipes, Dinner, Meal Turkey meatloaf with cranberry glaze and Brussels sprouts
This turkey meatloaf with cranberry glaze puts a low carb spin on classic Thanksgiving flavors. Juicy, herb-seasoned turkey is topped with a tangy-sweet cranberry and Dijon glaze and served with crispy Brussels sprouts. It’s a high protein dinner that’s festive enough for the holidays but easy enough to enjoy any time of year.
USMetric
servingservings
Ingredients
Turkey meatloaf
- 1½ lbs 650 g ground turkey
- ½ (2 oz.) ½ (55 g) yellow onion finely gratedyellow onions finely grated
- 2 2 garlic clove mincedgarlic cloves minced
- 1 1 large egglarge eggs
- 2 tbsp 2 tbsp mayonnaise
- 1 tbsp 1 tbsp Dijon mustard
- 1 tbsp 1 tbsp Worcestershire sauce
- 1 tsp 1 tsp dried thyme
- ¾ tsp ¾ tsp salt
- ½ tsp ½ tsp ground black pepper
Cranberry-Dijon glaze
- 1 cup 240 ml fresh cranberries or frozen
- ¼ cup 60 ml water
- 2 tbsp 2 tbsp sweetener, allulose or erythritol
- 1 tbsp 1 tbsp Dijon mustard or yellow mustard
- 2 tsp 2 tsp cider vinegar or white wine vinegar
- 1 tsp 1 tsp orange zest finely grated
- 1 tsp 1 tsp Worcestershire sauce
- ¼ tsp ¼ tsp salt
- ¼ tsp ¼ tsp ground black pepper
Roasted Brussels sprouts
- 1½ lbs 650 g Brussels sprouts trimmed and halved
- 2 tbsp 2 tbsp olive oil
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
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Making low carb simple
Instructions
- Combine the cranberries, water, allulose, Dijon mustard, apple cider vinegar, orange zest, Worcestershire sauce, salt, and pepper in a small saucepan. Bring to a simmer over medium heat and cook for 8–10 minutes, stirring occasionally, until the cranberries have broken down and the glaze has thickened. Set aside to cool slightly.
- Meanwhile, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Add the ground turkey, onion, garlic, egg, mayonnaise, Dijon mustard, Worcestershire sauce, thyme, salt, and pepper to a large bowl. Mix gently until just combined, being careful not to overmix.
- Shape the turkey mixture into a compact loaf on the prepared baking sheet. Spread some of the cranberry glaze over the top and bake for 25 minutes.
- Brush the meatloaf with another layer of cranberry glaze and continue baking for 15–20 minutes, or until the center reaches 165°F (74°C). Reserve the remaining glaze for serving.
- While the meatloaf cooks, toss the Brussels sprouts with the olive oil, salt, and pepper. Air-fry at 400°F (200°C) for 13–15 minutes, shaking the basket halfway through, until browned and tender.
- Let the meatloaf rest for 10–15 minutes before slicing. Serve with the Brussels sprouts and remaining cranberry glaze.
Make the cranberry glaze ahead
The cranberry glaze can be prepared up to 2 days ahead and stored in the refrigerator. Let it come to room temperature before glazing the meatloaf.
No air fryer?
You can roast the Brussels sprouts in the oven alongside the meatloaf. Spread them around the meatloaf during the latter part of cooking and roast until tender and browned. They won't get quite as crispy as they do in the air fryer.
Don't overmix the meatloaf
Mix the turkey mixture only until the ingredients are combined. Overmixing can make the finished meatloaf dense rather than tender.
Storing leftovers
Store leftover meatloaf, Brussels sprouts, and cranberry glaze in airtight containers in the refrigerator for up to 3 days.
A note on Worcestershire sauce
Check the label if you need the recipe to be strictly gluten-free, as ingredients can vary between brands.
