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Brick-Shaped Turkey Meatloaf with Cranberry Charoset

Brick Shaped Turkey Meatloaf

This turkey meatloaf has carrots and mushrooms mixed in it to give great flavor and texture. It is served with a unique cranberry apple charoset/chutney.

  • Duration
  • Cook Time
  • Prep Time
  • 4-6 ServingsServings


  • 1 onion, finely chopped
  • 2–3 cloves garlic, crushed
  • 1 Tbsp. olive oil
  • 1 carrot, finely chopped
  • 1 cup (240 g) mushrooms, finely chopped
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 Tbsp. fresh parsley, chopped
  • 2.2 lb (1 kg) ground turkey
  • 1 cup (200 g) breadcrumbs
  • 3 Tbsp. ketchup
  • 2 eggs

Cranberry Sauce (Charoset)

  • 1 15 oz. (425 g) can whole berry cranberry sauce
  • 2 cups (480 g) coarsely chopped apples
  • 1/2cup (120 g) chopped walnuts
  • 1/2 cup (120 mL) orange juice
  • 1/4 cup (60 mL) sweet red wine
  • 1 tsp. cinnamon
  • Sugar, to taste


Preheat oven to 350ºF (180°C).

Sauté onion and garlic in oil until onion is soft, 3–5 minutes. Add carrot and cook 5 more minutes. Add mushrooms, salt, and pepper, and cook 5 more minutes. Stir in parsley and set aside.

Stir together ground turkey, breadcrumbs, ketchup, and eggs; then add vegetable mixture.

Form into a brick either by using a loaf pan or by molding the brick with your hands in a greased baking dish. Spread with additional ketchup and bake for 45 minutes.

Cranberry Sauce (Charoset)

Combine all ingredients in a bowl and refrigerate.

TO SERVE: Cut one slice of meatloaf, then cut it in half. Spread the charoset as the mortar between the two halves, then sandwich them together again (as pictured). Serve extra sauce on the side.

Source: Eating The Bible Cookbook

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