Cranberry Glazed Meat Loaf

Now that I have all of my cookbooks in my back hallway, which is just a step from my kitchen, I’ve been enjoying pulling out some of my old and/or inherited cookbooks and looking for some new ideas. Tonight’s Cranberry Glazed Meat Loaf was inspired by a recipe I found in an old cookbook from the 60’s. The recipe, as written, would not have appealed to my family, but I used the idea to come up with one that I thought would. It was a hit!

This meat loaf has just the right additions and spices to blend with the cranberry sauce for an almost Thanksgiving taste. It was tender and juicy, and yet it held together well for slicing into servings for our plates. My family all loves cranberry sauce, but I am not a fan. However, this was good!  I hope you enjoy it, too. One of these days I will remember to take pictures as I’m cooking.

CRANBERRY GLAZED MEAT LOAF

1 lb. ground beef
1/2 lb. bulk pork sausage
2 eggs
1 cup finely chopped onion
1/2 cup chopped celery
1/2 cup dried bread crumbs
1/4 cup milk
1 teaspoon salt
1/4 teaspoon Poultry Seasoning (make your own Poultry Seasoning)
1 can Whole Berry Cranberry Sauce

In a bowl combine all ingredients, except cranberry sauce. Do not overwork or your meat loaf will be too dense. I find it is easiest to do this with my hands.

Shape the mixture into a loaf shape in a shallow baking dish. You will want to cover as many sides of the meat loaf as you can with the glaze, so do NOT cook this in a loaf pan.

Spoon the entire can of whole berry cranberry sauce over your loaf. Cover the top and all exposed sides.

Bake at 375° for 1 hour and 15 minutes. Let stand for a few minutes before slicing.

You can spoon some of the sauce created from the glaze and meat juices into a bowl to serve over the meat loaf at the table if you’d like.

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