Recipe courtesy of Don Pintabona

Turkey Meatloaf with Cranberry Glaze, Mixed Beans Almondine, and Potato Gratin

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  • Level: Easy
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1/4 cup brown sugar

1/2 cup mashed cranberry sauce

2 pounds ground turkey

3/4 cup milk

3/4 cup bread crumbs

3 eggs, lightly beaten

1 1/2 teaspoons salt

1/8 teaspoon pepper

1/4 cup diced red onions

1/2 cup chicken broth (just enough to moisten)


1/2 pound green beans

1/2 pound yellow wax beans

1/4 cup walnut oil

Salt and pepper to taste

1 cup toasted slivered almonds


2 large Idaho potatoes, peeled and sliced 1/8-inch thick

2 large sweet potatoes, peeled and sliced 1/8-inch thick

1 cup milk

1 cup heavy cream

1 tablespoon salt

1 tablespoon roast garlic puree

1/4 teaspoon white pepper

1 pinch nutmeg

1 tablespoon chopped rosemary


  1. Preheat oven to 350 degrees. For the glaze, spread the brown sugar over the bottom of a greased loaf pan and spread the cranberry sauce over the sugar. In a large bowl mix all the remaining ingredients until well incorporated. Form the meat mixture into the loaf pan, laying out over the cranberry glaze. Bake in 350 degree oven for 1 hour, (be sure to assemble and cook the potato gratin along with the meatloaf, as they have the same cooking times). Turn out the loaf and set aside.


  1. Blanch beans in boiling, salted water for 1 minute and then shock in an ice water bath. When ready for dinner, toss the beans with walnut oil, salt and pepper and slivered almonds and place on a baking sheet and place in the oven with the meatloaf for the last 10 minutes before the meatloaf comes out.;


  1. Preheat oven to 400 degrees. Season potatoes with salt and pepper and layer in buttered 2 inch deep baking pan. Bring the rest of the ingredients to a boil and pour over the potatoes while hot, until potatoes are almost covered. Bake at 400 degrees until tender, about one hour.
  2. To assemble the dish, slice the meatloaf into 1 1/2-inch thick slices, and plate with a nice square of the potato gratin, and the beans along side. Serve everything warm.