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Rating: 4.0/5 (28 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 499
% Daily Value**
Total Fat 23g
Saturated Fat 9g
Unsaturated Fat 1g
Cholesterol 188mg
Sodium 846mg
Total Carbohydrate 38g
Dietary Fiber 1g
Sugars 29g
Protein 34g
Vitamin A  5%Vitamin C  4%
Calcium  11%Iron  23%
Potassium  13%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cape Cod Cranberry Meatloaf

Date Added: July 23, 2009
This meatloaf presents a unique flavor combination that will tempt even the most refined palate. The sweet and savory blend of cranberries, brown sugar, and spices give your everyday meatloaf a whole new dimension that you will love.


1/4 cup Cranberry Sauce
3/4 cup Dark Brown Sugar packed
2 1/2 lb Ground Beef
1/2 cup Milk
1 Onion finely chopped
1/4 cup Ketchup
1/2 cup Plain Bread Crumbs
2 Eggs lightly beaten
1/2 teaspoon Dried Thyme Leaves
1/2 teaspoon Dried Marjoram
1/4 teaspoon White Pepper
1/2 teaspoon Dried Rosemary
1 teaspoon Salt
2 Bay Leaves
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1. Preheat the oven to 350 degrees.

2. Lightly oil a 9 x 5 x 3-inch loaf pan. In a small bowl, combine the cranberry sauce and brown sugar.

3. Place the cranberry sauce mixture in the bottom of the prepared loaf pan.

4. In a large bowl, combine the remaining ingredients except the bay leaves and mix well.

5. Set the meatloaf mixture in the pan on top of the sauce.

6. Top the loaf with the bay leaves and bake for 1 1/2 hours or until done.

7. Allow the loaf to cool for 20 minutes. Remove the bay leaves.

8. Very carefully turn the loaf onto a serving plate so that the sauce side is up.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Natural Sweeteners, Beef, Rosemary, Onion allergies.
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