Turkey and Beef Meatloaf with Cranberry Glaze

Ingredients:

• 1 cup fresh or frozen cranberries, thawed
• 2 tbsp. ketchup
• 1 tbsp. honey
• 1 tbsp Sriracha sauce
• 2.5 tsp Dijon mustard
• 2 sprigs of rosemary, leaves finely chopped (2 tbsp) + extra sprigs for serving
• 1 small carrot
• 1 small onion
• 450 g ground beef, 10% fat
• 220 g of ground turkey, 15% fat
• 1 large egg
• 0.5 cups quick-cooking barley
• 2 tsp Worcestershire sauce

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 190°C. Line a baking sheet with parchment paper.
2. Place the cranberries, ketchup, honey, Sriracha, 1/2 cup water, and 1/2 teaspoon mustard in a small saucepan and stir. Heat over medium heat until the mixture begins to bubble, then reduce the heat and simmer, stirring occasionally, until the mixture thickens and the cranberries are soft, about 10 minutes. Mash the cranberries with a potato masher until they are almost smooth. Add the rosemary and 1/4 teaspoon salt and set aside to cool slightly.
3. Finely grate the carrots and onion into a large bowl to catch any onion juices, which will add flavor to the meatloaf. Add the beef, turkey, egg, barley, Worcestershire sauce, the remaining 2 teaspoons of mustard, 1 teaspoon of salt, and a pinch of freshly ground black pepper. Mix everything together with your hands, distributing the ingredients evenly.
4. Transfer the mixture to the prepared baking sheet and shape it into a 9 x 4 inch loaf by hand. Brush the meatloaf with half of the cranberry glaze on all sides. Bake until the glaze begins to dry slightly, about 15 minutes. Brush the meatloaf with the remaining glaze on all sides and bake until a thermometer inserted into the center reaches 150°F (68°C), 30-35 minutes. Garnish the meatloaf with rosemary sprigs before serving.