Lamb and Turkey Loaf

This image courtesy of Joseph DeLeo

This lean and healthful loaf was developed by my son, Scott, who loves meatloaf but does not eat beef. It makes a large loaf to serve hot as a main dish and cold in delicious sandwiches the next day. The Cranberry-Horseradish Relish adds some extra zing to this loaf. The horseradish adds a surprising zippy flavor to this raw cranberry relish. This is also good on other fish, poultry, and ham.

Serves6 to 8

Cooking Methodbaking



Total Timeunder 2 hours

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationhalal, kosher, lactose-free, peanut free, tree nut free

Equipmentfood processor


Taste and Texturefruity, meaty, savory, tart


  • 1 cup quick-cooking rolled oats
  • 1 pound ground turkey
  • 1 plum (Roma) tomato, cut up
  • 1 celery stalk, cut up
  • 1 large egg
  • 2 to 3 tablespoons soy sauce
  • ½ teaspoon Worcestershire sauce
  • 1 pound ground lamb
  • Cranberry-Horseradish Relish (recipe follows)
  • 1 package (12 ounces) fresh uncooked cranberries (about 3 cups), rinsed
  • 3 tablespoons walnut pieces
  • ¾ cup sugar
  • 2 to 3 teaspoons prepared horseradish
  • 2 tablespoons fresh orange juice


  1. To Make the Lamb and Turkey Loaf:

  2. Preheat oven to 350°F. Place oats in food processor and process until finely chopped. Add turkey, tomato, celery, egg, soy sauce, and Worcestershire sauce and process until blended. Transfer to a medium bowl. Place lamb in the food processor and process briefly. Add to the bowl holding the other ingredients and mix well with your hands. Place in a lightly sprayed or oiled 8-by-8-inch glass baking dish. Bake until firm, about 1 hour. Let stand for 5 minutes. Serve with Cranberry-Horseradish Relish.

  3. To Make the Cranberry-Horseradish Relish:

  4. Place all ingredients in a food processor and pulse until coarsely chopped. Let stand at room temperature before serving. Cover and store leftover relish in the refrigerator for up to 2 days.


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