Behind Christmas, Thanksgiving is my favorite holiday. Because food.
I wish it were socially acceptable to eat Thanksgiving food year round. Fortunately, I found a loophole in the system, and it takes the form of this Cranberry Thyme Turkey Meatloaf I can guarantee you won’t be judged for eating this in the middle of July. People will just be really jealous.
So cherish this recipe throughout the upcoming holiday season, but do not, my friends, leave it behind in your holiday recipe archives. Carry it with you throughout 2015, and you will not be sorry. Serve it to your brother, your mother, your children and your friends. It’s sure to be a crowd pleaser no matter the crowd or occasion!
- 2 lb ground turkey
- 2 eggs
- 1 cup almond flour
- ½ cup diced onion
- ½ cup cranberries
- 2 Tbsp fresh thyme
- 1 tsp sea salt
- optional:1/4 cup diced celery
- 2 cups fresh cranberries
- ¾ cup apple cider/orange juice/liquid of your choice
- 2-4 Tbsp honey (to taste)
- Preheat your oven to 375 F. Grease a large loaf pan with oil or butter and set aside.
- Put the fresh cranberries, cider/juice and honey in a sauce pot, and bring to a low boil over medium heat. Let it simmer until all the cranberries have popped and it has reduced down to a jelly like consistency.
- In a large bowl, combine the turkey, eggs and almond flour. Next add the diced onion, cranberries, fresh thyme and sea salt. It helps to use your hands at this point to thoroughly combine the ingredients.
- Spread the turkey mixture into the prepared loaf pan. Once the cranberry sauce is ready, spread half of it in an even layer on top of the meatloaf.
- Put the meatloaf in the preheated oven, and bake for 45-60 minutes, until the juices run clear and/or a thermometer inserted into the center reads 165 F.
- Remove from the oven and let cool for 10 minutes.
- Remove the meatloaf from the pan, spread the remaining cranberry sauce on top, and slice to serve!