Leftover cranberry sauce usually gets one sad encore beside a turkey sandwich, but this Very Merry Meatloaf gives it a much better second act. The meatloaf is tender, savory and filled with dried cranberries, Parmesan and Italian seasoning. A warm cranberry glaze replaces the usual tomato topping and adds just enough sweet-and-tangy holiday flavor.

Serve it with Brown Butter and Sage Mashed Potatoes and roasted carrots for a cozy dinner that feels festive without dragging the entire holiday production back into the kitchen.

Very Merry Meatloaf with mashed potatoes and carrots on a white plate.

Serves: 8
Prep Time: 15 minutes
Cook Time: 60–70 minutes
Rest Time: 5–10 minutes

Meat Loaf Ingredients

2 lbs ground beef
2 eggs
1 envelope dry onion soup mix
½ cup of shredded parmesan cheese
¼ cup of dried cranberries
1 Tbsp of dried Italian seasoning

ground beef, dry onion soup mix, shredded paramasan cheese, dried cranberries, parsley, can of whole berry Cranberry sauce, ketchup, beef broth and brown sugar on the counter.

Sauce Ingredients

14 oz can of whole berry Cranberry sauce
2 Tbsp of ketchup
3 Tbsp of beef broth
1 Tbsp of brown sugar

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Instructions

Step 1: Prepare the pan.
Preheat the oven to 350°F. Line a standard(8.5 x 4.5 x 2.5 inches) loaf pan with aluminum foil and lightly coat it with nonstick cooking spray.

Step 2: Make the meatloaf.
Add the ground beef, eggs, dry onion soup mix, Parmesan, dried cranberries and Italian seasoning to a large mixing bowl. Gently combine the ingredients with clean hands just until evenly mixed. Avoid overworking the meat, which can make the finished meatloaf dense. Transfer the mixture to the prepared loaf pan and gently shape it into an even loaf.

hand mixing meatloaf ingredients in a large white mixing bowl, on the counter.

molded meatloaf in a foil lined loaf Tim on the counter.

Step 3: Bake. Bake for 60–70 minutes, or until the center reaches 160°F on an instant-read thermometer.

sauce ingredients mixed together in a medium sized mixing bowl.

Step 4: Prepare the cranberry glaze. While the meatloaf bakes, combine the cranberry sauce, ketchup, beef broth and brown sugar in a medium bowl. Stir to combine, then set aside.

Step 5: Rest the meatloaf. Remove the meatloaf from the oven and let it rest in the pan for 5–10 minutes. Carefully drain any excess fat or liquid.

Step 6: Warm the glaze. While the meatloaf rests, transfer the cranberry mixture to a small saucepan. Warm it over low heat, stirring occasionally, until heated through.

Step 7: Finish and serve.
Carefully transfer the meatloaf to a serving platter. Spoon the warm cranberry glaze over the top, slice and serve with your favorite side dishes.

pouring cranberry sauce on top of the meatloaf, on a white platter on the counter.

🍋 Simply Made Suggestions

Mix gently. Combine the ingredients only until everything is evenly incorporated. Meatloaf does not need the full upper-body workout.
Use an instant-read thermometer. Ground beef should reach 160°F in the center. This is more reliable than judging it by color.
Let it rest. Give the meatloaf at least 5 minutes before slicing so the juices can settle and the slices hold together.
Use leftover cranberry sauce. Homemade whole-berry cranberry sauce works beautifully, but canned sauce keeps things simple when leftovers are no longer part of the equation.
Make cleanup easier. Leave enough foil extending over the sides of the pan to create handles for lifting out the meatloaf.
Swap the Parmesan. Breadcrumbs can replace the Parmesan if preferred. The flavor will be slightly different, but they will still help bind the meatloaf.
Store the leftovers. Refrigerate the cooled meatloaf and glaze in airtight containers for up to four days. Reheat individual slices gently in the microwave or oven.

🍋 Before You Go…

Looking for another cozy dinner that knows its way around a plate of mashed potatoes? Try our Swedish Meatballs next. They’re creamy, comforting and exactly what dinner needs when everyone has had enough turkey sandwiches.

Very Merry Meatloaf with Cranberry Glaze

Transform your leftover cranberry sauce into something truly special with this simple meatloaf recipe, reminiscent of the beloved dishes grandma used to make. It's tender and juicy, elevated by a delightful cranberry glaze instead of the usual tomato sauce topping!

Tara

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Equipment

Standard loaf pan-8.5 x 4.5 x 2.6 inches

Ingredients

MeatLoaf Ingredients:

2 lbs ground beef
2 eggs
1 envelope dry onion soup mix
½ shredded parmesan cheese
¼ dried cranberries
1 Tbsp dried Italian seasoning

Sauce Ingredients:

14 oz can of whole berry Cranberry sauce
2 Tbsp ketchup
3 Tbsp beef broth
1-2 Tbsp brown sugar

Instructions

Preheat the oven to 350°F. Line an 8½-by-4½-inch loaf pan with aluminum foil and lightly coat it with nonstick cooking spray.
Add the ground beef, eggs, dry onion soup mix, Parmesan, dried cranberries and Italian seasoning to a large mixing bowl. Gently combine the ingredients with clean hands just until evenly mixed. Avoid overworking the meat, which can make the finished meatloaf dense.
Transfer the mixture to the prepared loaf pan and gently shape it into an even loaf.
Bake for 60–70 minutes, or until the center of the meatloaf reaches 160°F on an instant-read thermometer.
While the meatloaf bakes, combine the cranberry sauce, ketchup, beef broth and brown sugar in a medium bowl. Stir until evenly mixed and set aside.
Remove the meatloaf from the oven and let it rest in the pan for 5–10 minutes. Carefully drain any excess fat or liquid.
While the meatloaf rests, transfer the cranberry mixture to a small saucepan. Warm it over low heat, stirring occasionally, until heated through.
Carefully transfer the meatloaf to a serving platter. Spoon the warm cranberry glaze over the top, slice and serve with your favorite side dishes.