Flavorful Cranberry Meat Loaf Recipe

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Flavorful Cranberry Meat Loaf Recipe

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A tangy cranberry sauce---with the interesting ingredient of sauerkraut---gives this meat loaf a holiday flavor. My mother and I have been making this recipe for years. - Denise Hoover, Colorado Springs, Colorado
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-1/4 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-1/4 hours

Ingredients

  • 3 eggs
  • 1/2 cup beef broth
  • 1-1/2 cups soft bread crumbs
  • 1 envelope onion soup mix
  • 3 pounds lean ground beef
  • SAUCE:
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 can (14 ounces) sauerkraut, rinsed, drained and chopped
  • 1 bottle (12 ounces) chili sauce
  • 1-1/3 cups water
  • 1/2 cup packed brown sugar

Directions

In a bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13x9-in. baking dish. In a saucepan, combine sauce ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes. Pour over meat loaf. Bake, uncovered, at 350° for 1-1/4 hours or until the meat is no longer pink and a thermometer reads 160°. Yield: 12 servings.
To make canned sauerkraut less salty, place it in a sieve and rinse with cold water. Drain well before using.
Originally published as Cranberry Meat Loaf in Taste of Home Ground Beef Cookbook 1999, p47

Nutritional Facts

1 each: 333 calories, 11g fat (4g saturated fat), 122mg cholesterol, 949mg sodium, 35g carbohydrate (24g sugars, 2g fiber), 24g protein.

  • 3 eggs
  • 1/2 cup beef broth
  • 1-1/2 cups soft bread crumbs
  • 1 envelope onion soup mix
  • 3 pounds lean ground beef
  • SAUCE:
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 can (14 ounces) sauerkraut, rinsed, drained and chopped
  • 1 bottle (12 ounces) chili sauce
  • 1-1/3 cups water
  • 1/2 cup packed brown sugar
  1. In a bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13x9-in. baking dish. In a saucepan, combine sauce ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes. Pour over meat loaf. Bake, uncovered, at 350° for 1-1/4 hours or until the meat is no longer pink and a thermometer reads 160°. Yield: 12 servings.
To make canned sauerkraut less salty, place it in a sieve and rinse with cold water. Drain well before using.
Originally published as Cranberry Meat Loaf in Taste of Home Ground Beef Cookbook 1999, p47

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