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Cranberry Pecan Stuffed Meatloaf

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This festive chicken meatloaf is stuffed with sweet cranberries, crunchy pecans, and a hint of orange zest for a cozy, holiday-worthy dinner. It’s easy to prepare, family-approved, and perfect for both weeknights and special occasions.

Ingredients

Scale
  • 2 lbs ground chicken (mix of breast and thigh recommended)
  • 2 large eggs
  • 1 cup breadcrumbs (regular or panko; use gluten-free if needed)
  • 1/4 cup milk (any kind, including unsweetened almond milk)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme (or Italian herb blend)
  • 2 tbsp Worcestershire sauce (or soy sauce/tamari)
  • 2 tbsp ketchup
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped and toasted
  • 2 tbsp fresh parsley, chopped
  • Zest from 1 medium orange
  • 2 tbsp breadcrumbs (for filling)
  • 1/3 cup ketchup (for glaze, optional)
  • 1 tbsp brown sugar (for glaze, optional; or honey/maple syrup)
  • 1 tsp apple cider vinegar (for glaze, optional)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×5-inch meatloaf pan or line a rimmed baking sheet with parchment paper.
  2. In a medium bowl, combine dried cranberries, chopped pecans, parsley, orange zest, and 2 tbsp breadcrumbs. Mix well. Toast pecans in a dry skillet for 2-3 minutes if desired.
  3. In a large bowl, add ground chicken, eggs, 1 cup breadcrumbs, milk, onion, garlic, salt, pepper, thyme, Worcestershire sauce, and 2 tbsp ketchup. Gently mix until just combined; do not overwork.
  4. Spread half of the chicken mixture into the prepared pan, pressing into an even layer. Spoon the cranberry pecan filling evenly over, leaving a small border around the edges. Top with remaining chicken mixture and smooth the surface.
  5. For the optional glaze, mix 1/3 cup ketchup, 1 tbsp brown sugar, and 1 tsp apple cider vinegar in a small bowl. Spread evenly over the top of the loaf.
  6. Bake for 50-60 minutes, or until a thermometer in the center reads 165°F (74°C). If the glaze browns too quickly, cover loosely with foil.
  7. Remove from oven and let rest for 10 minutes before slicing. Serve warm.

Notes

For extra moisture, use a mix of chicken breast and thigh. Spread the filling evenly to avoid soggy spots. Don’t skip the orange zest for brightness. Use a thermometer to ensure the center reaches 165°F. Can be made gluten-free with GF breadcrumbs or almond flour. Leftovers make great sandwiches. Freeze slices for easy future meals.

Nutrition

Keywords: chicken meatloaf, stuffed meatloaf, cranberry pecan, holiday dinner, festive meatloaf, easy chicken dinner, gluten-free option, Thanksgiving, Christmas, family dinner

Find it online: https://yumnode.com/cranberry-pecan-stuffed-meatloaf-recipe-easy-festive-chicken-dinner/