Thanksgiving Sheet Pan Dinner: Turkey Meatloaf & Cozy Sides
Meet the “Turkey Day Tray” — a cozy, nostalgic meal with turkey meatloaf, cranberry compote, whipped garlic potatoes, roasted carrots, and mini pumpkin mousse tarts.
There’s something irresistibly charming about a divided dinner tray — a little retro, a little cozy, and totally my love language. My Tray Chic series celebrates that nostalgia with a modern twist: simple sheet-pan meals inspired by classic TV dinners, elevated just enough to feel special.
This one captures the essence of Thanksgiving — the comfort, the color, and that savory-sweet balance — all in one easy, make-ahead-friendly Thanksgiving sheet-pan dinner. Think turkey, cranberries, whipped potatoes, a warm vegetable, and of course, a little dessert. All the highlights of a holiday feast, minus the marathon cooking session.
When I was a kid, a “TV dinner night” felt like pure magic. The foil peeled back, the little compartments revealed — it was my own mini celebration. Tray Chic brings that feeling back, but with real ingredients, real comfort, and the playful joy food should always have.
So whether you’re craving Thanksgiving in miniature or just need something cozy on a chilly evening, this turkey meatloaf with cranberry sauce tray dinner will hit the spot.
Table of Contents – Quick Links
- Right to the Recipe Card
- About the Tray Chic Series – TV Dinners Reimagined
- Shop the Tools and Trays Featured in this Series
About the Components
- Main: Cranberry- Herb Turkey Meatloaf
- Sides Garlic Mashed Potatoes + Roasted Carrots
- Dessert: Mini No-Bake Pumpkin Mousse Tarts
Ingredients and Instructions
- Ingredients : Main Dish and Sides
- Instructions : Main Dish and Sides
- Ingredients: Dessert
- Instructions: Dessert
The Main Event: Cranberry-Herb Turkey Meatloaf
Instead of roasting a whole bird, I use ground turkey mixed with sage, thyme, and chopped dried cranberries — all those Thanksgiving flavors in a quick, weeknight-friendly turkey meatloaf.
A light, tangy glaze of ketchup and cranberry compote gives it that glossy, caramelized finish.
The mini loaves bake up beautifully — perfect for portioning or nestling side-by-side on a tray.
The Sides: Cozy Classics, Simplified
Garlic Mashed Potatoes: Creamy and cloud-like, simply seasoned with butter, milk, and a pinch of salt. They’re the soft, buttery counterpart to the savory meatloaf.
Roasted Glazed Carrots: Cut on an angle, roasted until tender, then tossed with butter and a drizzle of maple syrup for shine. They add brightness and sweetness to the plate.
Cranberry Compote: Tart, ruby-red, and perfectly balanced — cooked down in 10 minutes with orange zest and juice.
Dessert: Mini Pumpkin Mousse Pies
I couldn’t resist adding a little something sweet to that middle tray cavity — a no-bake pumpkin mousse spooned into graham cracker crusts toasted right in silicone cupcake molds.
Creamy, spiced, and so satisfying — everything you love about pumpkin pie, minus the fuss.
Shop Modern TV Tray Essentials
These are a few of my favorite pieces that bring Tray Chic dinners to life — from the sheet pans to the trays that make serving feel nostalgic yet elevated. They’re as functional as they are fun to use.
These divided baking trays make sheet pan meals super easy!
These divided + durable stoneware trays make meals extra fun.
Silicon inserts are perfect for baking desserts and inserting into trays.
As an affiliate, I may earn a small commission from qualifying purchases through the links below — thank you for supporting Family Tree Foodie!
Ingredients for Main Entree + Sides
TURKEY MEATLOAF + CRANBERRY COMPOTE
- Ground Turkey (93% Lean)
- Panko Breadcrumbs
- Eggs (Large)
- Onion
- Dried Cranberries (Reduced Sugar)
- Fresh or dried sage
- Fresh or dried thyme
- Milk
- Garlic
- Ketchup
CRANBERRY COMPOTE
- Fresh or frozen cranberries
- Orange juice + Zest
- Granulated Sugar
GARLIC MASHED POTATOES + ROASTED CARROTS
- Russet Potatoes
- Milk or cream
- Garlic (Minced)
- Unsalted Butter
- All Purpose Flour (not pictured)
- Salt + Pepper
ROASTED CARROTS
- Carrots (Peeled and cut into into 1.5 pieces)
- Olive Oil
- Maple Syrup
- Unsalted Butter
- Salt + Pepper
- Fresh Thyme
Step-by-Step Instructions
MIX AND SHAPE THE MEATLOAVES
Combine ground turkey, breadcrumbs, eggs, onion, cranberries, herbs, salt, pepper, and milk. Mix gently. Shape into mini loaves; arrange on a parchment-lined tray.
ROAST THE MEATLOAVES AND CARROTS
Toss carrots with olive oil, maple syrup, salt, pepper and thyme; arrange in a single layer beside the loaves.Roast both at 400°F for 20 minutes. *Brush loaves with glaze (ketchup + cranberry compote). Roast 5–7 more minutes, until caramelized and 165 °F internal.
MAKE CRANBERRY COMPOTE and MEATLOAF GLAZE
In a small saucepan, combine cranberries, sugar, orange juice and zest. Simmer over medium heat for 10–12 minutes, stirring until berries burst and liquid thickens slightly. Set aside to cool.
*Make a meatloaf glaze, buy adding ¼ cup ketchup + 2 tbsp cranberry compote.
MAKE MASHED POTATOES
Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 12–15 minutes, until very tender when pierced with a fork. Drain well, then pass the potatoes through a potato ricer. Transfer to a large mixing bowl and keep warm.
Make the garlic butter-milk base: In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 30–60 seconds, just until fragrant — don’t let it brown. Whisk in the flour to form a paste, then slowly add the milk, whisking constantly until smooth and lightly thickened (2–3 minutes).
Combine: Pour the warm garlic milk mixture over the riced potatoes. Stir gently until creamy and well combined, adding more milk as needed to reach your desired texture. Taste and season generously with salt and pepper.
MAKE MINI PUMPKIN DESSERT
This delicious mini dessert incorporates my easy no-bake Pumpkin Spice Mousse that you can whip up in a blender. To increase the nod to Thanksgiving pie, serve it in this easy graham cracker crust that you can bake it silicon cups and pop right into your TV tray.
- EASY, NO-BAKE PUMPKIN MOUSSE
- GRAHAM CRACKERS (crushed in food processor)
- MELTED UNSALTED BUTTER
Step-by-Step Instructions for Dessert
1) Make easy no-bake pumpkin spice mousse. 2) Crush graham crackers finely; mix with melted butter and a pinch of salt.
3) Spoon 2 tbsp crust mixture into each silicone cupcake mold. 4) Press firmly into bottoms and slightly up sides. 5) Bake at 350°F for 5–7 minutes, until lightly golden. Cool completely. 6) Pipe or spoon in pumpkin mousse; optionally garnish with nuts and mini chocolate chips.
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Thanksgiving Sheet Pan Dinner with Turkey Meatloaf
A playful, make-ahead-friendly Thanksgiving-inspired meal — featuring juicy cranberry-sage turkey meatloaf, creamy whipped potatoes, roasted carrots, and a no-bake pumpkin mousse pie.
Ingredients
TURKEY MEATLOAVES
- 2 lb ground turkey (preferably 93% lean)
- 1 cup plain breadcrumbs
- 2 large eggs
- ½ cup milk
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- ½ cup dried cranberries, roughly chopped
- 2 teaspoons fresh sage, minced (or 1 teaspoon dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil (for brushing the pan or parchment)
Glaze:
- ¼ cup ketchup
- 2 tablespoons cranberry compote (see below) or cranberry sauce
- 1 teaspoon Dijon mustard (optional, adds a savory note)
WHIPPED GARLIC MASHED POTATOES
- 2 lb Yukon Gold potatoes, peeled and diced into 1-inch cubes
- 1 tablespoon kosher salt (for boiling water)
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 to 1¼ cups milk (whole or 2%)
- Salt and black pepper, to taste
Roasted Glazed Carrots
- 1 lb carrots, peeled and cut into 1½-inch angled pieces
- 1 tablespoon olive oil
- 1 tablespoon pure maple syrup (or honey)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon fresh thyme leaves
- 1 tablespoon butter (added after roasting)
- Optional: chopped thyme
Cranberry Compote
- 1 cup cranberries (fresh or frozen — both work)
- ⅓ cup orange juice (or water)
- ¼ cup sugar (adjust to taste)
- 1/2 teaspoon finely grated orange zest
- Pinch of salt
- Optional: ¼ teaspoon orange zest or cinnamon
Mini Pumpkin Mousse Pies
Crust:
- 6 graham crackers (about ¾ cup crumbs)
- 3 tablespoons unsalted butter, melted
FILLING
Instructions
1. PREP and PRE-HEAT
- Preheat oven to 400°F
- Lightly oil or line divided sheet pans or a large baking sheet with parchment.
2. MIX AND SHAPE MEATLOAVES
- In a large bowl, combine ground turkey, breadcrumbs, eggs, onion, cranberries, herbs, salt, pepper, and milk. Mix gently until combined.
- Divide into 4 mini loaves (~8 oz each) and shape evenly (about 1½–2 inches thick).
- Place on one side of the sheet pan or in divided tray compartments.
3. ROAST THE MEATLOAVES + CARROTS
- Toss carrots with olive oil, maple syrup, salt, pepper and thyme; arrange in a single layer beside the loaves.
- Roast both at 400°F for 20 minutes.
- Brush loaves with maple glaze; return to oven for 5–7 more minutes, until internal temp reaches 165°F and glaze is caramelized.
- Remove and rest 5 minutes. Toss hot carrots with butter.
4.MAKE THE MASHED POTATOES
- Boil potatoes in salted water until fork-tender (12–15 minutes). Drain well and pass through a ricer or mash until smooth.
- In a small saucepan, melt butter over medium heat. Add minced garlic and sauté 30–60 seconds, just until fragrant (don’t brown).
- Whisk in flour to form a smooth paste (roux). Slowly add milk, whisking constantly until slightly thickened (2–3 minutes).
- Pour warm garlic-milk mixture over the potatoes and stir until creamy. Add more milk if needed for desired texture. Season with salt and pepper to taste. Keep warm.
5. Cranberry Compote
- In a small saucepan, combine cranberries, sugar, orange juice, zest, and salt.
- Simmer over medium heat for 10–12 minutes, stirring until berries burst and liquid thickens slightly. Cool slightly before spooning into ramekins.
6. MINI PUMPKIN MOUSSE TARTS
- Crush graham crackers finely; mix with melted butter and a pinch of salt.
- Spoon 2 tbsp crust mixture into each silicone cupcake mold.
- Press firmly into bottoms and slightly up sides.
- Bake at 350°F for 5–7 minutes, until lightly golden. Cool completely.
- Pipe or spoon in pumpkin mousse; garnish with cinnamon or graham crumbs.