Turkey Mini-Meatloaves with Couscous and Cranberries

Total Time
40 min
10 min
30 min
Serve these with a vinegary salad of chopped cucumbers, tomatoes, and lettuce on the side.


cooking spray

1 spray(s)

uncooked 99% fat-free ground turkey breast

1 pound(s)

uncooked whole wheat couscous

¼ cup(s), quick-cooking

uncooked red onion(s)

¼ cup(s), chopped

uncooked celery

¼ cup(s), chopped

shredded carrot(s)

¼ cup(s)


1 large

dried sage

1 tsp

dried thyme

1 tsp

table salt

½ tsp

freshly grated nutmeg

¼ tsp

canned cranberry sauce

¼ cup(s), whole-berry variety

balsamic vinegar

1 Tbsp


  1. Heat the oven to 375°F.
  2. Lightly coat the inside of a 9 x 13-inch baking pan with nonstick spray. Mix the ground turkey, couscous, onion, celery, carrots, egg, sage, thyme, salt, and nutmeg in a large bowl. Form the mixture into four, small, mini-meatloaves, about 1 1/2 inches thick at the thickest point. Set in the prepared baking dish.
  3. Mix the cranberry sauce and vinegar in a small bowl with a fork, using the tines to smash the berries into a thick paste. Smear a slightly rounded tablespoon over each meatloaf.
  4. Bake for 25 minutes, or until cooked through, until an instant-read meat thermometer inserted into the thickest part of one loaf registers 165°F. Cool for 5 minutes before serving.
  5. Serving size: 1 mini-meatloaf

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