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Nutrition Facts
Serving Size 169 g
(Approx. 8 Servings)
Amount Per Serving
Calories 270 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 130 mg 43%
Sodium 200 mg 8%
Total Carbohydrate 17 g 6%
Dietary Fiber 1 g 4%
Sugars 8 g
Protein 26 g
Vitamin A 2% • Iron 15%
Vitamin C 4% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cranberry Sage Meatloaf

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Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 Tbsp olive oil
1 cup(s) onion, chopped
1/2 cup(s) dried cranberries
1 Tbsp garlic, minced
2 Tbsp sage, chopped
2 Lb lean ground turkey
2 egg, beaten
1 cup(s) bread crumbs
1/4 cup(s) Parmesan cheese
1/2 Tsp salt
1/2 Tsp pepper
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Instructions

1
Preheat oven to 400ºF.
2
Heat oil in a large skillet over medium-high heat, add onions, cranberries, garlic, and sage. Cook for several minutes until onions are translucent.
3
In a large bowl, combine turkey, eggs, bread crumbs, Parmesan, salt and pepper with onion mixture. Mix thoroughly.
4
Lightly grease a muffin tin with non-stick cooking spray. Spoon mixture into tins.
5
Bake for 30 minutes. Remove from oven, and cool for 10 minutes before serving.
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