Turkey Meatloaf with Cranberry Glaze & Giveaway Winner

First off, I want to thank you for sharing all of your wonderful holiday memories for the giveaway. There were a lot of really fun ones that I enjoyed reading. Most of you do a lot of baking! What is the holiday season without food and baked goodies?!?!?

Secondly, I'd like to announce the winner of Quick & Easy Christmas, by The Gooseberry Patch. The winner of this lovely cookbook is....

Cheryl Ogenbaug!!!

Congrats Cheryl! I love your holiday traditions, especially opening stockings...they usually have the best stuff! I might have to look into those croissants from William Sonoma for this year at Christmas, I bet they are good!

To claim your fun new holiday book, just email me your address at girlygirlcooks@aol.com and I'll get that out to you ASAP!

Lastly, I gotta share with you a recipe from this book. I loved it so much, I'm going to share this recipe when I teach a holiday cooking class this November at work. It's Penny Sherman's recipe for Turkey Meatloaf with Cranberry Glaze. It was like a little Thanksgiving dinner packed into one meatloaf.

DELICIOUS!

I didn't get to take any picture of it because I got home from work late and Dusty had already dug into it. Besides, we all know what meatloaf looks like, right? It looks like meatloaf, but the touch of cranberry sauce with the poultry seasoning added to it, makes it a great holiday season meal. You will love it!

Turkey Meatloaf with Cranberry Glaze

{6 servings}

-16 oz can Jellied Cranberry Sauce, divided

-1/2 cup Ketcup

-1-1/4 lb Lean Ground Turkey

-1/2 lb Ground Pork

-1 egg, beaten

-1 cup soft Bread Crumbs

-1 Onion, finely chopped

-3/4 tsp Poultry Seasoning

-1/2 tsp Salt

-1/8 tsp Pepper

Mix together 1/3 cup cranberry sauce and ketchup. In a bowl, combine turkey and remaining ingredients. Add 1/3 of cranberry sauce mixture. Mix until well blended. Spoon into an 8"x4" greased loaf pan. Bake, uncovered, at 350 degrees for one hour. Top with remaining cranberry sauce mixture and bake an additional 10 minutes. Let stand for 10 minutes beore slicing. Serve with remaining cranberry sauce.