Juicy Cranberry-Glazed Meatloaf Recipe in…

August 23, 2025

There’s something about cranberry-glazed meatloaf that just feels like home to me. I can still picture my grandma pulling hers out of the oven, that gorgeous ruby-red glaze glistening under the kitchen lights. The sweet-tart cranberry flavor cuts through the rich beef in the most perfect way – it’s that magical sweet-savory combo that keeps everyone coming back for seconds.

This recipe became my signature dish after I tweaked it for years. It’s my absolute go-to when I need to feed a crowd without stressing. Whether it’s a cozy Sunday supper or the centerpiece at holiday gatherings, this cranberry-glazed meatloaf always disappears fast. The best part? It’s way easier to make than you’d think from how impressive it looks when you bring it to the table.

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Cranberry-Glazed Meatloaf Ingredients

Here’s what you’ll need to make my favorite comfort food:

For the meatloaf:
- 1.5 lbs ground beef (80/20 lean-to-fat ratio recommended – trust me, that fat keeps it juicy!)
- 1 cup plain breadcrumbs (the simple, unseasoned kind)
- 1 large egg, beaten (room temp works best)
- 1/2 cup whole milk (makes it extra tender)
- 1 small onion, finely chopped (about 1/2 cup)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
For that gorgeous glaze:
- 1 cup whole-berry cranberry sauce (see my notes below about this)
- 2 tbsp packed brown sugar
- 1 tbsp Dijon mustard (this little bit makes all the difference)

Ingredient Notes & Substitutions

Let me share some hard-earned kitchen wisdom about these ingredients. First, that cranberry sauce – whole-berry gives the best texture with those lovely little fruit pieces, but smooth canned works too in a pinch. Just don’t use straight-up jelly unless you want a totally different (and way too sweet) result.

Breadcrumbs? I keep it old-school with plain ones, but panko makes a fun crispy alternative. If you’re out of milk, any non-dairy milk works fine – I’ve used almond milk many times with great results. Now, about that onion: chop it fine. Big chunks = unhappy eaters. I learned that the hard way when my picky nephew found an onion piece the size of a nickel!

The 80/20 beef ratio is my sweet spot – enough fat to keep things moist without being greasy. But if you only have leaner beef on hand, just add an extra splash of milk to compensate. Cooking should be flexible, right?

Essential Equipment for Your Cranberry-Glazed Meatloaf

You probably have everything you need already! Grab:

A large mixing bowl (I always use my trusty yellow one)
A standard 9×5 inch loaf pan (or just shape it free-form on a rimmed baking sheet)
A small bowl for mixing that gorgeous glaze
Measuring cups and spoons

That’s it – no fancy gadgets required! Though I do love my old wooden spoon for mixing.

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How to Make Cranberry-Glazed Meatloaf

Alright, let’s get cooking! First things first – preheat that oven to 350°F (175°C). This gives your meatloaf that perfect even heat from the moment it goes in. Now roll up those sleeves – we’re about to make some magic happen.

Preparing the Meatloaf Mixture

Here’s my golden rule: gentle hands make tender meatloaf. Dump all your meatloaf ingredients (that’s the beef, breadcrumbs, egg, milk, onion, salt and pepper) into your big mixing bowl. Now here’s the important part – use your hands or a fork to mix just until everything comes together. I mean it – stop the second you don’t see any dry spots! Overmixing makes tough, dense meatloaf, and nobody wants that. The mixture should look uniform but still feel a bit loose – that’s perfect.

Baking and Glazing Your Cranberry-Glazed Meatloaf

Shape your mixture into a loaf in your prepared pan – I like making mine slightly domed in the middle. Pop it in the oven for 45 minutes – this gives it time to set up before we add that gorgeous glaze. While it bakes, whisk together your cranberry sauce, brown sugar and mustard in a small bowl. When the timer goes off, carefully pull out the meatloaf (it’ll be looking good but not done yet) and spread that ruby-red glaze all over the top. Get it right to the edges – this is where all the flavor magic happens! Back in the oven it goes for 15 more minutes until the glaze is bubbly and the meatloaf reaches 160°F inside.

Resting and Slicing

Here’s the hardest part – you’ve got to let it rest for 5-10 minutes before slicing. I know, I know, it smells amazing and you want to dig in, but trust me! This waiting time lets all those delicious juices settle back into the meatloaf instead of running all over your cutting board. When you do slice it, you’ll get perfect, neat portions that hold their shape beautifully. The wait makes all the difference between good meatloaf and great meatloaf!

Tips for the Best Cranberry-Glazed Meatloaf

After making this recipe more times than I can count, here are my can’t-live-without tips:

Thermometer is key: Don’t guess – use an instant-read thermometer to check for 160°F in the center. Undercooked meatloaf is sad, overcooked is drier than the Sahara.
Free-form option: If you skip the loaf pan, shape it on a rimmed baking sheet instead. The glaze runs down the sides better this way – more flavor in every bite!
Easy cleanup trick: Line your pan with foil first. After baking, just lift out the meatloaf – no scrubbing baked-on glaze for you!
Glaze magic: If your glaze seems too thick, stir in a teaspoon of warm water at a time until it’s spreadable but still clings to the spoon.

These little tricks make all the difference between “good” and “wow, can I get this recipe?”

Serving Suggestions for Cranberry-Glazed Meatloaf

Oh, let me tell you how I love to serve this beauty! That sweet-tart cranberry glaze just begs to be paired with creamy mashed potatoes – the perfect flavor sponge. Roasted green beans with garlic make a bright, crisp contrast to the rich meatloaf. For lighter meals, I’ll do a simple garden salad with tangy vinaigrette. And don’t even get me started on how amazing it is tucked between two slices of buttered bread for next-day meatloaf sandwiches!

Storing and Reheating Your Cranberry-Glazed Meatloaf

Let me tell you, this meatloaf might be even better the next day – if you have leftovers! Pop any remaining slices in an airtight container and they’ll keep nicely in the fridge for about 3 days. When you’re ready for round two, here’s my secret: tuck the slices in an oven-safe dish with a splash of water or broth, cover with foil, and warm at 325°F for 15-20 minutes. The gentle heat keeps it from drying out while bringing back that fresh-from-the-oven goodness. Microwaving works in a pinch, but the oven method keeps the glaze from getting gummy – trust me on this one!

Cranberry-Glazed Meatloaf Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what you’re getting per serving of this glorious meatloaf (based on slicing it into 6 hearty portions). Remember – these are just estimates since brands and exact measurements can vary:

Calories: About 350 (perfect for a satisfying meal!)
Fat: 18g (that’s where all the juicy flavor comes from)
Carbohydrates: 25g (mostly from that amazing cranberry glaze)
Protein: 22g (hello, muscle fuel!)

If you’re watching certain macros, you can tweak things – like using leaner beef or sugar-free cranberry sauce. But honestly? Sometimes you’ve just got to enjoy Grandma’s cooking the way it was meant to be – deliciously balanced between wholesome and indulgent!

Frequently Asked Questions: Cranberry-Glazed Meatloaf

Q1. Can I use ground turkey instead of beef?
Absolutely! I’ve made this with ground turkey many times when we want something lighter. The texture will be slightly different – turkey tends to be drier, so I add an extra tablespoon of milk and maybe an extra egg yolk if I have one. The glaze works beautifully with turkey’s milder flavor too. Just be sure to cook to 165°F internal temperature for safety.

Q2. Can I make this meatloaf ahead of time?
You bet! Here’s my time-saving trick: mix and shape the meatloaf, wrap it tightly in plastic, and refrigerate up to 24 hours before baking. Make the glaze separately and store it in a jar. When ready, pop the meatloaf in the oven and glaze as usual. The extra chill time actually helps the flavors meld beautifully!

Q3. My glaze is too thick, how can I thin it?
No worries – this happens to me too, especially with homemade cranberry sauce. Just whisk in warm water, one teaspoon at a time, until it reaches a spreadable consistency. If you’re feeling fancy, orange juice works wonderfully too – adds a nice brightness! The key is going slow – you can always add more liquid, but you can’t take it out once it’s too thin.

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Share Your Cranberry-Glazed Meatloaf

Did you try my cranberry-glazed meatloaf? I’d love to hear how it turned out! Leave a rating below or snap a photo of your masterpiece – that gorgeous glaze deserves to be shown off. Your feedback helps other home cooks discover this family favorite recipe. Happy cooking!