1 cup seasoned stuffing cubes
1/2 cup milk
1 egg, beaten
1 rib celery, finely chopped
1 small onion, grated
1 small carrot, grated
1/4 cup dried cranberries
1/2 teaspoon salt
1/4 teaspoon pepper
3-4 1/2 teaspoons minced fresh sage, divided
3 teaspoons minced fresh rosemary, divided
1 1/2 pounds lean ground turkey
1/2 cup whole-berry cranberry sauce
1/2 cup ketchup
1/8 teaspoon hot pepper sauce

in a large bowl, combine stuffing cubes and milk. let stand for 10 minutes; break up stuffing cubes with a fork. stir in the egg, celery, onion, carrot, cranberries salt and pepper. combine sage and rosemary; add half to the mixture. crumble turkey over mixture and mix well. pat into an ungreased 9″x5″ loaf pan.

bake, uncovered, at 375° for 25 minutes; drain if necessary.

combine the cranberry sauce, ketchup hot pepper sauce and remaining herbs; spread over meatloaf. bake 20-25 minutes longer or until no pink remains and a meat thermometer reads 165°.

6 servings