turkey meatloaf with cranberry apple chutney

Turkey Meatloaf with Cranberry Apple Chutney

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I love meatloaf. It’s such a homestyle staple. It’s filling and satisfying and makes great leftovers. I’m partial to beef meatloaf and have often thought that turkey meatloaf can be a little bland or dry. Well no more! This turkey meatloaf is loaded with flavor and then has the added bonus of a delicious cranberry apple chutney on top to add both moisture and variety.

You don’t need eggs, milk, and bread crumbs to make a meatloaf. This turkey meatloaf with cranberry apple chutney is egg, dairy, and gluten free by using flax seed, oat milk, and rolled oats instead. It still holds together really well, even stands up to leftovers to make sandwiches!

Cranberries and turkey are an American classic pairing. Any day can feel like a holiday when you have a meal this tasty. The trick with the chutney is to take your time. You want to boil the liquid off of the apples and bring out the tartness and sweetness of the chutney as a whole. If you boil it too high it will burn and taste bitter. Simmer for a while and you’ll develop the sugars into a strong depth of flavor. The turmeric in the chutney is mostly there for color. If you don’t add the turmeric the apples will look oxidized and unappetizing. The bright yellow of the turmeric helps hide that as well as adding just a slight hint of Indian flavor.

I know this recipe was a big hit because my sister in law texted me a picture of my adorable nephew eating my food and said this is the first protein he’s gone back for seconds of in weeks. Kids can be notoriously picky eaters and this turkey meatloaf with cranberry apple chutney is kid approved! Hopefully it works for your whole family as well as it did for mine.

Serve this meatloaf with these delicious vegan mashed sweet potatoes for a full meal.

Ingredients

For the Meatloaf

  • 2 lbs ground turkey
  • 1 large carrot, shredded
  • ¼ cup rolled oats
  • ¼ cup oat milk
  • 1 flax egg (1 tbsp ground flax + 3 tbsp cool water, set aside for 15 mins)
  • 1 tbsp dried parsley
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper

For the Chutney

  • 3 green apples, peeled and shredded
  • 1 yellow onion, diced
  • ¼ cup dried cranberries
  • 1 tbsp white wine vinegar
  • ¼ tsp turmeric
  • 1 tsp ground ginger
  • ½ tsp cumin
  • 1 tsp salt
  • olive oil

Instructions

For the Meatloaf

  1. Preheat oven to 350 degrees F
  2. mix all ingredients in a large bowl 
  3. shape into a loaf and place in a large greased baking pan (I used a 9X13)
  4. bake for 1 hour, at about the halfway point remove from oven and carefully drain the liquids from the pan
  5. make sure internal temp reaches 160 degrees F
  6. serve topped with chutney

For the Chutney

  1. heat a medium pan over medium low heat
  2. drizzle pan with olive oil
  3. add onions and saute until they become soft
  4. add the remaining ingredients and simmer until the apple juice is evaporated and the mixture just begins to become sticky, this may take a while but don’t be tempted to turn the heat up too high
  5. serve warm on top of meatloaf
turkey meatloaf with cranberry apple chutney

Turkey Meatloaf with Cranberry Apple Chutney

Prep Time 25 mins
Cook Time 1 hr
Course Main Course
Cuisine American
Servings 6 Servings

Ingredients
  

For the Meatloaf

  • 2 lbs ground turkey
  • 1 large carrot shredded
  • ¼ cup rolled oats
  • ¼ cup oat milk
  • 1 flax egg 1 tbsp ground flax + 3 tbsp cool water, set aside for 15 mins
  • 1 tbsp dried parsley
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper

For the Chutney

  • 3 green apples peeled and shredded
  • 1 yellow onion diced
  • ¼ cup dried cranberries
  • 1 tbsp white wine vinegar
  • ¼ tsp turmeric
  • 1 tsp ground ginger
  • ½ tsp cumin
  • 1 tsp salt
  • olive oil

Instructions
 

For the Meatloaf

  • Preheat oven to 350 degrees F
  • mix all ingredients in a large bowl shape into a loaf and place in a large greased baking pan (I used a 9X13)
  • bake for 1 hour, at about the halfway point remove from oven and carefully drain the liquids from the pan
  • make sure internal temp reaches 160 degrees F
  • serve topped with chutney

For the Chutney

  • heat a medium pan over medium low heat
  • drizzle pan with olive oil
  • add onions and saute until they become soft
  • add the remaining ingredients and simmer until the apple juice is evaporated and the mixture just begins to become sticky, this may take a while but don’t be tempted to turn the heat up too high
  • serve warm on top of meatloaf
Keyword dairy free, egg free, gluten free recipes
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