Pumpkin and Turkey Meatloaf Stuffed with Cranberry Mandarin Sauce andTopped with Mashed Potatoes

Thursday, December 18, 2014 Alanna Figueira 1 Comments

I'm not really into meatloaf, and if I make it it has to be some super flavorful concoction like this!  Especially if it uses turkey.  Ground turkey can be very dry, but the homemade breading and cranberry sauce keep it real moist and flavorful.  Fall is my favorite time of the year, mainly because of fall food!  I love all things Thanksgiving and this is like Thanksgiving in your mouth! 

This is really like 4 recipes stuffed into one loaf pan!  The cranberry mandarin sauce is an excellent side on it's own, as are the mashed potatoes!  The pumpkin breading is made specifically for this recipe, so don't go making it on it's own because it is a little moist as a bread.  Make some pumpkin cream cheese muffins instead.  I made the pumpkin breading really moist and bland because turkey can be dry and because all the flavor is in the mix.

I know there are a ton of steps here and if you want to cut some corners, feel free to use any bread instead of making this bread and substitute pre-made cranberry sauce and/or mashed potatoes.  I know some people avoid white potatoes, I'm not one of them.  They don't bother me at all.  Leftover sweet potatoes or mashed cauliflower would also be great on top.

All ingredients except the coconut sugar in the cranberry sauce are whole30 compliant.  However, making bread is technically not.  You can substitute almond flour (use only 1/2 cup or so) and pumpkin purée, but I have not tried.  To reduce the sugar, you can use erythritol.

 I am breaking the recipe down into steps.  Prepare the recipe in these steps- first make the bread.  Allow the cubed bread to sit out for about 2 hours.  While waiting, make the cranberry sauce.  While the cranberries are simmering, make the potatoes.  While the potatoes are boiling, make the meatloaf mix.  You can make the cranberry sauce and bread the night before.

I hope you enjoy all these flavors of fall as much as my family and I do!

Questions?  Just ask!

Pumpkin and Turkey Meatloaf Stuffed with Cranberry Mandarin Sauce and Topped with Mashed Potatoes

Pumpkin Breading


1/2 cup pumpkin purée
1 egg
1/3 cup almond flour
1/3 cup tapioca flour
2 tbsp coconut flour
2 tbsp arrowroot flour
1 tsp salt
1 1/2 tsp baking powder


1.  Preheat oven to 425F and line an 8x8 baking pan with parchment paper.

2.  Combine all dry ingredients in a large mixing bowl.

3.  Combine egg and pumpkin in a small bowl and mix to combine.

4.  Add wet to dry, mix to combine into a dough.

5.  Spread dough out on parchment lined pan.

6.  Bake 15-20 mins until cooked through and slightly golden brown on top.

7.  Remove from oven, allow to cool.

8.  Cube the bread into 1/2 inch pieces and leave out on counter for 2 hours or more.

Cranberry Mandarin Sauce


1/4 cup fresh squeezed mandarin juice (any juice will work!  Try pomegranate, apple or pear)
1/4 cup water
1/3 cup coconut sugar (sub any granulated sugar - maple sugar, cane sugar, erythritol)
8 oz cranberries
Dash salt
Dash cinnamon


1.  Place all ingredients into a medium sauce pan.

2.  Bring to a simmer on med low heat.

3.  Simmer for 10-15 minutes, stirring often, until suace is thick and all cranberries have exploded.

4.  Set aside.

Creamy Mashed potatoes

*you can sub cauliflower or sweet potatoes in place of the Yukons


5 cups Yukon gold (3 med potatoes), peeled and choped into chunks
6 tbsp butter or ghee
1/4 cup unsweetened full fat coconut cream (can sub heavy cream)
1 1/2 tsp salt, separated
1 tsp pepper
Paprika for top


1.  Peel and chop potatoes.  Place them in a large pot.

2.  Cover potatoes with water.  Add 1/2 tsp salt to water.

3.  Boil until cooked through.  Drain well.

4.  Add potatoes back to the pot and dump butter, coconut cream, salt and pepper in.

 5.  Use a hand mixer on low to mix potatoes until very smooth and creamy.

6.  Set aside.



1 lb ground turkey
1/3 cup celery, chopped
1/2 cup carrots, chopped
3/4 cup onion, chopped
1 tbsp butter or ghee (to sautée veggies and herbs)
1 egg
2 cups of bread (1 batch of above pumpkin breading recipe) or any kind of bread
1 tbsp each fresh sage, rosemary, and thyme, chopped (or 1 tsp each dried)
1 tsp poultry seasoning
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder


1. Preheat oven to 400F and take out a loaf pan.

2. Chop veggies and fresh herbs.

3. Heat a skillet on med with butter or ghee.  Cook veggies until tender-  first the onions, allowing them to sweat until translucent, then add the carrots and celery.  Add herbs last for only 1-2 mins.

4. In a large mixing bowl, combine all "meatloaf" ingredients including the cooked veggies and herbs and cubed bread.   Get in there with your hand to combine it well!

5.  Once combined, spread half of the mixture out in loaf pan.

6.  Spread cranberry sauce out on top of meatloaf.

 7. Spread the other half of meatloaf mixture on top of the cranberry sauce.

8.  Bake at 400F for 40 minutes or until cooked to internal temp of 180.

9.  Remove from oven.  Raise oven temp to 450F.

10.  Spread mashed potatoes out over the cooked meatloaf.  Sprinkle with paprika.

11.  Bake for another 10-15 minutes, until potatoes get a bit golden on top.

12.  Remove from oven and allow to cool for 10-15 minutes before slicing.

Assembled, ready for oven!

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