As we approach the holidays you will begin to see turkey in all forms more prevalent in your grocery stores. What if I told you that you did not need to roast a turkey for a whole day to get that same holiday flavor?

This recipe uses ground turkey breast, seasoned with fragrant herbs and cranberries, to bring holiday flavor to your table in just a couple of hours.

Savory Cranberry Turkey Meatloaf.

Ingredients:

2-2.25lb (approximately) ground turkey breast meat

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp crushed dried rosemary

1/4 tsp ground sage

1/4 tsp marjoram

1/4 cup no sugar added cranberries (I use Steve’s Paleo Goods)

Directions:

Heat oven at 350.

In a large mixing bowl combine all ingredients and hand mix thoroughly to evenly distribute the herbs and cranberries into the ground turkey meat.

Place and press the mixed ground turkey meat into a well greased meatloaf pan.

Spray the top of the turkey meatloaf with a cooking spray (I use coconut oil).

Place in the oven on middle rack and allow to cook for  1-1.5 hours or until done.

Carefully remove meatloaf from oven and turn oven to broil.

Place meatloaf on top rack and allow to broil for 3-4 minutes or until the top of the meatloaf is a golden brown.

Remove from oven and sit meatloaf on a cutting board to cool before slicing.

To create turkey gravy:

Add the pan drippings and oil from the meatloaf pan to a small skillet. Turkey is a lean meat so there will not be a lot to work with here.

Add a cup of warm water to the skillet and stir with a whisk.

Bring the gravy to a low boil.

Add a light sprinkle of the herbs we used for the turkey: salt, black pepper, marjoram, sage, and rosemary.

Mix 1 tbsp arrowroot powder with 2 tbsp water and add to the gravy to thicken.

Continue to stir with a whisk over heat until the gravy thickens to your desired consistency.

Remove from heat and pour directly on top of turkey meatloaf to serve.