Cranberry Glazed Meatloaf: A Sweet & Savory Twist on a Classic
This Cranberry Glazed Meatloaf takes comfort food to the next level with a tangy, slightly sweet glaze that perfectly complements the savory, juicy loaf. It’s a festive spin on the traditional meatloaf—ideal for holiday dinners, cozy weeknights, or anytime you crave a hearty meal with a little flair.
Meatloaf has long been a staple in American kitchens, beloved for its simplicity and heartiness.
By swapping out the usual ketchup topping for a cranberry glaze, this recipe brings a seasonal twist that’s both elegant and family-friendly. The tartness of cranberries balances the richness of the meat, while a blend of herbs and spices adds depth.
Why You’ll Love This Recipe
- Festive flavor: The cranberry glaze adds a holiday-ready touch.
- Balanced taste: Sweet-tart glaze complements savory, herbed meat.
- Family-friendly: A fun twist that still feels familiar and comforting.
- Make-ahead friendly: Can be prepared in advance and reheated for busy nights.
- Customizable: Works with beef, turkey, or a mix of meats.
Cranberry Glazed Meatloaf
Ingredients
- For the Meatloaf:
- 1 ½ lbs ground beef or a mix of beef and pork; ground turkey works too
- 1 cup breadcrumbs panko or regular
- ½ cup milk
- 1 large egg
- 1 small onion finely diced
- 2 garlic cloves minced
- 2 tbsp fresh parsley chopped (or 1 tsp dried)
- 1 tsp dried thyme
- 1 tsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- For the Cranberry Glaze:
- 1 cup cranberry sauce homemade or canned whole-berry
- 2 tbsp ketchup
- 1 tbsp Dijon mustard
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar
- Substitutions & Alternatives:
- Use rolled oats instead of breadcrumbs for a gluten-free version.
- Swap milk with unsweetened almond or oat milk for dairy-free.
- Add finely chopped carrots celery, or bell pepper to the meat mixture for extra veggies.
- If you don’t have cranberry sauce mix cherry preserves or pomegranate jelly with ketchup as a substitute.
Instructions
- Preheat oven: Heat oven to 375°F (190°C). Lightly grease a loaf pan or line with parchment.
- Mix breadcrumbs and milk: In a large bowl, stir breadcrumbs with milk and let sit for 5 minutes until softened.
- Prepare meatloaf mixture: Add ground meat, egg, onion, garlic, parsley, thyme, Worcestershire, salt, and pepper. Mix gently with hands or a spoon until just combined—avoid overmixing to keep the meatloaf tender.
- Shape & transfer: Shape mixture into a loaf and place in the prepared pan (or on a parchment-lined baking sheet for a free-form loaf).
- Make the glaze: In a small saucepan over medium heat, combine cranberry sauce, ketchup, mustard, brown sugar, and vinegar. Cook for 3–5 minutes, stirring, until smooth and glossy.
- Bake with glaze: Spread half the glaze over the meatloaf. Bake for 40 minutes. Remove from oven, spread remaining glaze on top, and return to bake another 15–20 minutes, until internal temperature reaches 160°F (71°C).
- Rest & serve: Let meatloaf rest for 10 minutes before slicing. Serve with extra glaze on the side.
Pro Tips & Variations
- Flavor boost: Add ½ cup shredded cheddar or Swiss cheese into the meat mixture for a richer loaf.
- Make it spicier: Stir a little hot sauce or crushed red pepper flakes into the glaze.
- Healthier twist: Use lean ground turkey and add finely chopped mushrooms for moisture and nutrients.
- Extra glaze: Double the glaze recipe if you love it saucy—you can serve extra on the side as a dip.
- Storage & reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat slices in the oven at 325°F (165°C) until warmed through (about 15 minutes), or microwave gently. Meatloaf also makes excellent sandwiches the next day!
Serving Suggestions
- Pairings: Serve with creamy mashed potatoes, roasted Brussels sprouts, or green beans almondine. A simple side salad balances the richness.
- Drinks: Pairs nicely with a glass of Pinot Noir, Zinfandel, or sparkling cranberry spritzer.
- Occasions: Perfect for holiday dinners, festive potlucks, or as a cozy weeknight comfort meal.
Frequently Asked Questions
Q: Can I make this meatloaf ahead of time?
Yes! Assemble the meatloaf up to 24 hours in advance, cover, and refrigerate. Bake when ready, adding about 10 extra minutes to cooking time.
Q: Can I freeze Cranberry Glazed Meatloaf?
Absolutely. Wrap the baked and cooled meatloaf tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge and reheat at 350°F (175°C) until hot.
Q: Can I use fresh cranberries for the glaze?
Yes. Simmer 1 cup fresh cranberries with ½ cup orange juice and ¼ cup sugar until thickened, then blend with ketchup and mustard for a homemade glaze.
Q: Can I make it gluten-free?
Yes, swap breadcrumbs for gluten-free panko or rolled oats.
