Cranberry-Apple-Stuffing Meatloaf Recipe

If any of y'all are not used to cooking meatloaf, here’s an article that gives you helpful suggestions that follows Alton Brown’s tips, which I find very helpful!  

What I did was I used my Apple Meatloaf Recipe to build the basics of the meat loaf and then I modified it by adding and or switching out the following ingredients for the Cranberry-Apple Stuffing version.

Please Note: I did not use the mustard, horseradish, or ketchup that is in the Apple Meatloaf recipe version.

See the following ingredients used for the Holiday/Winter Meatloaf:

Meatloaf Ingredients:
2 1/2 lbs. lean ground beef (I used Frozen Sirloin Meat Patties that I buy in bulk, allow time for the frozen meat de-thaw if you use this kind).
1 can of whole cranberry sauce
1 1/2 c. – 3 cups of  packaged stuffing mix, (Pepperidge Farm’s Stuffing seems to be the best).
2 c. finely chopped apples, you can use whichever kind you like best.
3 eggs
2 t. salt (I used Kosher Salt)
1 large red onion, chopped (for onion lovers out there, add as much as you want!)
½ cup (or 1 small can) of chopped pineapples with juice drained out.
1 cup of milk (if you don't want to use milk, use 1 cup of *Chicken Broth instead)
*Chicken broth, to moisten it further if you want to add more stuffing to your desired amount.
Freshly ground pepper to taste.

Cranberry Glaze Topping Ingredients:
2 Cans of Jellied Cranberry Sauce.
1 Can of Chicken Broth

Meatloaf Mixture Directions:
In a large pan, sauté (using 1 TBSP of butter) the onions, chopped apples, and pineapple together.  Season gingerly with pepper. Once ready, set aside to allow for it to cool down.

In a large bowl, combine all meatloaf ingredients, with the eggs and milk last, mixing well.  If the mixture seems to be too dry, or you added too much stuffing add a little bit of chicken broth, be careful to not get it too moist though! Once the meatloaf mixture is at the desired consistency, pack into a greased casserole pan/Pyrex dish, or medium to large loaf pan. Sear it at close to 375°F or 400°F (whatever you are comfortable with) for 15-20 minutes. 

While that is searing in the oven, mix together the ingredients for the meatloaf glaze in a bowl. 

Glaze Directions:
Mix the two ingredients together in a large bowl, add the chicken broth gradually while mashing down the cranberry jelly sauce. Mash and stir until two ingredients become more blended together.  Note: If you want thicker glaze add less chicken broth.

Take out the meatloaf after the searing process, add the newly mixed glaze and spread it around the top and sides and place back into the oven at 350°F for 1.5-2.5 hours, you will have to judge when it will be done. If you are not sure, read the article on Alton Brown's meatloaf tips so you will have a better idea on the duration of cooking the meatloaf.

After cooking in the oven, place meatloaf on the counter to cool down and to allow the meatloaf’s juices to seep back in.

 
Enjoy!

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