Turkey and Beef Meatloaf with Cranberry Glaze
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 410, total fat 17 G., saturated fats 6 G., proteins 37 G., carbohydrates 25 G., fiber 3 G., cholesterol 160 mg, sodium 960 mg, sugar 9 G.
Calories 410, total fat 17 G., saturated fats 6 G., proteins 37 G., carbohydrates 25 G., fiber 3 G., cholesterol 160 mg, sodium 960 mg, sugar 9 G.
This meatloaf is made with a lean mixture of beef and turkey and topped with a deliciously sweet-tart glaze that develops into a deliciously sticky crust after baking. In addition to ground beef, meatloaf also contains barley, spices, carrots, and onions, which give it an exceptionally juicy texture. You don't need a mold to make this meatloaf; simply spread the mixture on a baking sheet and shape it into a loaf by hand. Bake it, brushed with cranberry glaze several times, and serve as a main dish with a side dish, or use it to make hearty sandwiches.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup fresh or frozen cranberries, thawed
- 2 tbsp. ketchup
- 1 tbsp. honey
- 1 tbsp Sriracha sauce
- 2.5 tsp Dijon mustard
- 2 sprigs of rosemary, leaves finely chopped (2 tbsp) + extra sprigs for serving
- 1 small carrot
- 1 small onion
- 450 g ground beef, 10% fat
- 220 g of ground turkey, 15% fat
- 1 large egg
- 0.5 cups quick-cooking barley
- 2 tsp Worcestershire sauce
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Cooking the dish according to the recipe:
- Position a rack in the middle of the oven and preheat the oven to 190°C. Line a baking sheet with parchment paper.
- Place the cranberries, ketchup, honey, Sriracha, 1/2 cup water, and 1/2 teaspoon mustard in a small saucepan and stir. Heat over medium heat until the mixture begins to bubble, then reduce the heat and simmer, stirring occasionally, until the mixture thickens and the cranberries are soft, about 10 minutes. Mash the cranberries with a potato masher until they are almost smooth. Add the rosemary and 1/4 teaspoon salt and set aside to cool slightly.
- Finely grate the carrots and onion into a large bowl to catch any onion juices, which will add flavor to the meatloaf. Add the beef, turkey, egg, barley, Worcestershire sauce, the remaining 2 teaspoons of mustard, 1 teaspoon of salt, and a pinch of freshly ground black pepper. Mix everything together with your hands, distributing the ingredients evenly.
- Transfer the mixture to the prepared baking sheet and shape it into a 9 x 4 inch loaf by hand. Brush the meatloaf with half of the cranberry glaze on all sides. Bake until the glaze begins to dry slightly, about 15 minutes. Brush the meatloaf with the remaining glaze on all sides and bake until a thermometer inserted into the center reaches 150°F (68°C), 30-35 minutes. Garnish the meatloaf with rosemary sprigs before serving.
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