There’s something almost magical about a recipe that feels like a holiday hug… yet is simple enough to make on a Tuesday night. Our Cranberry Glazed Turkey Meatloaf with Cornbread Stuffing has become one of our favorite meals in the Divine Appetit kitchen—not only because it tastes like cozy Thanksgiving comfort, but because it’s naturally wholesome, clean, and perfect for making two loaves at once: one for dinner, and one to freeze.

This recipe checks every box for us:
✔ comforting
✔ biblically clean ingredients
✔ budget-friendly
✔ freezer-friendly
✔ and absolutely stunning on the plate

And while it brings warm holiday vibes, we enjoy it all year long—because turkey, herbs, and cranberries never go out of season in our home.

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Why We Love This Recipe

We created this recipe on a chilly November day when we were craving Thanksgiving flavors without making an entire feast. The smell alone—sage, rosemary, thyme, sweet onions, real cranberry glaze—filled the house with that unmistakable holiday aroma. But once we tasted it, we knew instantly that this wasn’t just a seasonal dish.

It became a year-round favorite because:

• It’s easy. Two loaves, one prep session, done.
• It freezes beautifully. Future-you will thank you.
• It’s biblically clean and wholesome. Lean turkey, real herbs, vegetables, and naturally sweet cranberries.
• It’s beautiful. The glaze glistens. The stuffing peeks through the center. The plate looks like comfort itself.
• It goes with everything. Mashed potatoes, green beans, roasted vegetables, rice… we’ve tried them all.

And the best part?
It always looks like we worked harder than we did.

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Ingredients Overview

For the Cornbread Stuffing Center

• Celery
• Onions
• Carrots
• Dried cranberries
• Fres
• Parsley
• Sage
• Rosemary
• Thyme
• Salt and pepper
• Cornbread cubes or crumbles
• Broth (just enough to moisten)

For the Turkey Mixture

• 90/10 ground turkey
• Onions (optional extra for inside the meat mixture)
• Parsley
• Sage
• Rosemary
• Thyme
• Salt and black pepper
• A touch of cranberry glaze mixed into the meat (optional but recommended!)

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How It’s Made

While our detailed recipe card will hold the exact instructions, here’s the story version—the way we make it in our kitchen, apron on and worship music playing softly in the background.

1. Sauté the aromatics.

Celery, onions, carrots, and dried cranberries simmer together until tender and fragrant. This is where the foundation of the flavor forms. Add parsley and the trio of herbs—sage, rosemary, thyme—and suddenly it smells like a holiday kitchen.

2. Build the cornbread stuffing.

Toss the sautéed mixture with your cornbread, salt, pepper, and just enough broth for it to hold its shape. Set it aside to cool.

3. Season the turkey.

Mix the 90/10 ground turkey with the same herbs used in the stuffing. Add salt, pepper, and a small spoonful of cranberry glaze if you want a deeper flavor.

4. Form the first loaf.

Place 2/3 the turkey mixture onto parchment or into a loaf pan, pressing down to create a shallow trench. Add 1/2 of cornbread stuffing down the center.

5. Cover with more turkey.

Smooth the top and shape it into a clean loaf.

6. Repeat for loaf number two.

One to make now, one to freeze.

7. Bake until golden and bubbling.

8. Remove and glaze

9. Bake some more

9. Rest and slice.

Let the loaf sit so every slice reveals that beautiful stuffing center.

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Serving Suggestions

This meatloaf feels like a feast, but it pairs beautifully with simple sides. Here are our favorites:

• Creamy mashed potatoes
• Mushroom or turkey gravy
• Sautéed or French-cut green beans
• Roasted Brussels sprouts
• Herb rice
• Roasted sweet potatoes
• Simple garden salad with a citrus vinaigrette

And yes—the leftovers make an incredible sandwich.

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Storage & Freezing Tips

One reason we adore this recipe is because it was designed with future meals in mind. When life gets busy—and it always does—having a wholesome meal waiting in the freezer feels like a gift.

Refrigerator Storage

• Store sliced or whole in an airtight container.
• Stays fresh for 3–4 days.
• The glaze keeps the outside moist, which we love.

Freezing (Highly Recommended)

We always freeze the second loaf before baking, but you can freeze either baked or unbaked.

To freeze unbaked:

• Assemble as normal.
• Wrap tightly in plastic wrap, then foil.
• Freeze up to 3 months.
• Thaw overnight in the fridge before baking.

To freeze baked:

• Cool completely.
• Wrap tightly.
• Freeze up to 3 months.
• Reheat covered at 350°F until warmed through.

Reheating Leftovers

• Microwave slices gently with a splash of broth.
• Oven reheat at 300°F for 10–15 minutes.

Friendly tip?
If your future self is having a rough day, thawing one of these loaves feels like a small answered prayer.

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Variations & Substitutions

• Swap dried cranberries for chopped dried apricots for a sweeter profile.
• Use turkey sausage for a richer loaf.
• Add nuts to the stuffing (pecans or walnuts).
• Use gluten-free cornbread to make the entire dish gluten-friendly.
• Add orange zest to the glaze for a citrusy finish.

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Try This

If you want to stretch this recipe even further, try serving:

• The meatloaf sliced over mashed potatoes with extra glaze
• A warm meatloaf-and-gravy open-face sandwich
• Meatloaf bites for meal prep
• Crumbled meatloaf into a hearty winter hash

Every variation we’ve tried has been a hit.

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Reflective Note

There’s something comforting about creating meals that feel meaningful. Even simple dinners become moments of gratitude when we slow down long enough to enjoy them. This recipe—warm, nourishing, and full of flavor—reminds us that everyday meals can still feel special. Whether you make it on a busy weeknight or as part of a holiday spread, we hope your home fills with the same comfort and joy it brings to ours.