What’s Up, Hungry People

Let’s talk turkey. Today we’re making Friendsgiving Meatloaf – it’s an entire turkey dinner stuffed into a convenient, sliceable form. If you’re too lazy to cook an entire Thanksgiving meal, then this recipe is for you. Topped with an addictive cranberry barbecue sauce, Thanksgiving dinner just got a deliciously convenient makeover.

The secret to the perfect meatloaf – and this applies to pretty much any meatloaf recipe – is to not serve it the same day you cook it. It’ll have better flavor and slice more easily if you let it cool completely. I went as far as to cool mine and then chill it overnight before reheating it at 350°F for 15 minutes the next night for dinner.

You don’t have to wait overnight, but you should definitely wait at least 30 minutes before cutting the meatloaf into slices.

No matter which way you decide to go when it comes to finishing off the meatloaf, be sure to garnish it with parsley to really impress your Friendsgiving guests. Because nothing says “I totally have my life together” like a sprinkle of fresh parsley.

Here’s What You Need

Ground turkey: The base of the meatloaf, providing lean protein and a mild flavor.
Onion: Adds sweetness and depth to the meatloaf.
Carrot: Brings a touch of sweetness and color to the mix.
Celery: Adds a subtle crunch and flavor.
Garlic: Gives the meatloaf a rich, aromatic flavor.
Butter: Used for sautéing the veggies, adding a rich, buttery taste.
Fresh rosemary: Infuses a fragrant, earthy aroma.
Fresh oregano: Adds a slightly peppery, robust flavor.
Fresh thyme: Brings a subtle, earthy flavor.
Egg: Helps bind the meatloaf together.
Whole milk: Adds moisture and richness.
Stuffing mix: Provides texture and seasoning.
Fresh cranberries: Adds tartness and a festive touch.
Mashed potatoes: Adds creaminess and helps bind the meatloaf.
Gravy: Adds moisture and savory flavor.
Dinner roll: Helps bind and add texture.
Melted butter: Adds richness and helps bind ingredients.
Fresh cranberries (for sauce): The base for a tangy, sweet sauce.
Jalapeños: Adds a spicy kick to the sauce.
Shallot: Provides a mild onion flavor.
Tomato paste: Adds depth and richness to the sauce.
Whole grain mustard: Adds tangy flavor and texture.
Soy sauce: Brings umami and saltiness to the sauce.
Apple cider vinegar: Adds tanginess and balances sweetness.
Balsamic vinegar (optional): Adds a rich, complex sweetness.
Red wine vinegar: Provides acidity and depth.
Brown sugar: Adds sweetness and a hint of molasses.
Honey: Adds natural sweetness and a smooth texture.
Cinnamon: Adds warmth and a hint of spice.
Ketchup: Base for the BBQ sauce, adding sweetness and tang.
Orange zest: Adds a fresh, citrusy aroma.
Orange juice: Adds a sweet and tangy flavor.
Lemon juice: Adds brightness and acidity.
Olive oil: Used for cooking and adding a rich flavor.

Let’s Cook

To start, melt 2 tablespoons of butter over medium-high heat. Toss in the onions and sauté until tender, about 5 minutes. Then, add the carrots, celery, and garlic. Stir in the rosemary, oregano, and thyme. Season with salt and pepper to taste. Sauté until the garlic is fragrant and the celery is ‘brightened’ in color. Remove from heat and let it cool until no longer steaming hot.

Mix the Meatloaf

In a large bowl, combine the ground turkey and sautéed veggies. Add the egg and whole milk. Use a meat spatula to mix everything together. Add the stuffing mix, cranberries, mashed potatoes, gravy, melted butter, and dinner roll. Use the spatula to mash it all together into a thick meat mixture.

Transfer the meat mixture to a greased glass loaf pan. Spread it into an even layer across the top and press the edges into the sides of the pan to create a domed loaf shape. Cover and chill until ready to cook.

Make the BBQ Sauce

First, heat the olive oil in a large pot and cook the fresh cranberries over medium-high heat until they begin to burst. Stir in the jalapeño and shallot. Cook until tender and the cranberries are mostly popped, about 5-8 minutes.

Stir in the tomato paste and whole grain mustard, then deglaze the bottom of the pan by adding the apple cider vinegar and soy sauce. Add the balsamic vinegar (if using) and brown sugar, followed by the red wine vinegar, honey, and a dash of cinnamon. Finally, stir in the ketchup, orange zest, lemon juice, and orange juice.

Bring the mixture to a rolling bubble. Reduce the heat to a simmer and cook uncovered for about 45-60 minutes, until the sauce is thickened and a spoon leaves streaks across the bottom of the pot when stirred. Let it cool until the mixture is thick and no longer steaming. (OPTIONAL: Cool completely and jar the sauce for easier pouring.)

Cook the Meatloaf

Preheat the oven to 425°F. Pour about 1/2 cup of the sauce over the top of the meatloaf. Cover loosely with foil and place it on a baking sheet (the turkey may leak juices as it cooks). Cook for 45 minutes, then uncover and continue cooking for an additional 30-45 minutes until the internal temperature of the meatloaf reaches 160°F.

Rest and Serve

IMPORTANT: Let the meatloaf rest for AT LEAST 30 minutes prior to cutting – otherwise, it may be crumbly.

OPTIONAL (but recommended): Cool the meatloaf to room temperature and then chill overnight to fully set. Reheat at 350°F for 15-20 minutes.

Tips for Perfect Friendsgiving Meatloaf

Don’t Overmix: Overmixing the meat can make the meatloaf tough. Mix just until combined.
Check Temperature: Use a meat thermometer to ensure the meatloaf reaches an internal temperature of 160°F for safety.
Rest Time: Allow the meatloaf to rest before slicing to keep it from falling apart.
Overnight Chilling: Cooling overnight helps the meatloaf set, making it easier to slice and enhancing the flavors.
Sauce Consistency: If your BBQ sauce is too thick, add a splash of orange juice or water to thin it out.

Friendsgiving meatloaf is a perfect way to enjoy all your Thanksgiving favorites in one sliceable dish. It’s convenient, delicious, and will impress your friends with its unique twist on the classic turkey dinner. Remember to let the meatloaf rest before slicing to ensure it holds together beautifully. Serve it with the tangy jalapeño cranberry BBQ sauce for an extra burst of flavor.

Whether you’re hosting a Friendsgiving or just craving a comforting meal, this meatloaf is a fantastic choice. Don’t forget the parsley garnish to make it look as good as it tastes.

Friendsgiving Meatloaf

The Starving Chef

A flavorful turkey meatloaf with a tangy jalapeño cranberry BBQ sauce, perfect for Friendsgiving.

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Prep Time 1 30

Cook Time 1 30

Total Time 3

Course Thanksgiving

Cuisine American, Holidays, Thanksgiving

Servings

Equipment

Ingredients

FOR TURKEY MEATLOAF:

32 oz ground turkey
¼ cup onion chopped
¼ cup carrot chopped
¼ cup celery chopped
½ tablespoon garlic minced
2 tablespoons butter for sauting
1 tablespoon fresh rosemary
1 tablespoon fresh oregano
1 egg
¼ cup whole milk
1 cup stuffing mix
¼ cup fresh cranberries
¼ cup mashed potatoes
3 tablespoons gravy
1 dinner roll
2 tablespoons butter melted

FOR JALAPENO CRANBERRY BBQ SAUCE:

1 cup fresh cranberries
2 jalapenos seeds removed & chopped
1 shallot chopped
1 tablespoon tomato paste
½ tablespoon whole grain mustard
3 tablespoons soy sauce
1 tablespoon apple cider vinegar
2 tablespoons balsamic vinegar optional
¼ cup red wine vinegar
½ cup brown sugar
¼ cup honey
⅛ teaspoon cinnamon
1 cup ketchup
2 tablespoons orange zest
½ cup orange juice
2 tablespoons lemon juice
1 tablespoon olive oil

Instructions

To start, melt 2 tablespoons of butter over medium-high heat. Add the onions and sauté until tender, about 5 minutes. Then add the carrots, celery, and garlic. Stir in the rosemary, oregano, and thyme. Season with salt and pepper, to taste. Sauté until the garlic is fragrant and the celery is 'brightened' in color. Remove from heat and cool until no longer steaming hot.
In a large bowl, combine the ground turkey meat and sautéed veggies. Then add the egg and whole milk. Use a meat spatula to mix everything together. Add the stuffing mix, cranberries, mashed potatoes, gravy, melted butter, and dinner roll. Use the spatula to mash it all together into a thick meat mixture.
Transfer the meat mixture to a greased glass loaf pan. Spread it into an even layer across the top and press the edges into the sides of the pan to create a domed loaf shape. Cover and chill until ready to cook.
To make the BBQ sauce, first heat the olive oil in a large pot and cook the fresh cranberries over medium-high heat until the cranberries begin to burst. Stir in the jalapeño and shallot. Cook until tender and the cranberries are mostly popped, about 5-8 minutes.
Stir in the tomato paste and whole grain mustard, then deglaze the bottom of the pan by adding the apple cider vinegar and soy sauce. Then add the balsamic vinegar and brown sugar, followed by the red wine vinegar, honey, and a dash of cinnamon. Finally, stir in the ketchup, orange zest, lemon juice, and orange juice.
Bring the liquid mixture to a rolling bubble. Reduce the heat to a simmer and cook uncovered for about 45-60 minutes, until the sauce is thickened and a spoon leaves streaks across the bottom of the pot when stirred. Cool until the mixture is thick and no longer steaming. (OPTIONAL: Cool completely and jar the sauce for easier pouring.)
Preheat the oven to 425°F. Pour about 1/2 cup of the sauce over the top of the meatloaf. Cover loosely with foil and place onto a baking sheet (the turkey may leak juices as it cooks). Cook for 45 minutes, then uncover and continue cooking for an additional 30-45 minutes until the internal temperature of the meatloaf reaches 160°F.
IMPORTANT: Let the meatloaf rest AT LEAST 30 minutes prior to cutting – otherwise, it may be crumbly.
OPTIONAL (but recommended): Cool the meatloaf to room temperature and then chill overnight to fully set the meatloaf. Reheat at 350°F for 15-20 minutes. Serve with the remaining sauce and enjoy!