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.