Cranberry-Glazed Turkey Meatloaf

Heat the oven to 375°F (190°C), with a rack in the center. Line a rimmed baking sheet with parchment paper. Wash your hands and clean the work surface. Rinse the onion, celery and potatoes under running water, scrubbing the potatoes and removing damaged areas; dry before cutting. Dice the onion and celery. Peel and cut the potatoes, then place them in the pot with the measured 3 quarts water.

Melt 2 tablespoons butter in the skillet over medium heat. Add the onion and celery and cook for 7–9 minutes, stirring frequently, until softened but not browned. Stir in the sage for 30 seconds. Remove from the heat and let cool for about 5 minutes, until no longer hot.

Meanwhile, combine the breadcrumbs and 1/2 cup milk in the large mixing bowl. Let stand for 5 minutes to hydrate the crumbs. Add the eggs, 1 teaspoon salt and 1/2 teaspoon pepper, then stir thoroughly.

Add the cooled vegetables and ground turkey. Mix gently just until evenly combined; avoid squeezing or kneading the mixture, which can make the meatloaf dense. Shape it on the prepared baking sheet into a loaf approximately 9 inches long, 5 inches wide and 2 1/2 inches high. Wash your hands and clean utensils and surfaces that touched the raw turkey and eggs.

Bake the meatloaf for 35 minutes before glazing. About 20 minutes into this baking time, add 1 1/2 teaspoons salt to the potato pot and bring it to a boil over high heat. Reduce the heat to maintain a steady simmer and cook the potatoes uncovered for 15–20 minutes, until a fork slides through the centers easily.

Stir the cranberry sauce in the small bowl to loosen it, keeping the berries intact. After the meatloaf has baked for 35 minutes, spread all the sauce over the top and upper sides. Return it to the oven for another 20–30 minutes. Begin checking after 20 minutes and continue baking until a clean food thermometer inserted into the center registers 165°F (74°C). Do not judge doneness by color alone.

Add the remaining 4 tablespoons butter and 3/4 cup milk to the warm pot. Heat over low heat just until the butter melts and the milk is steaming, without boiling. Remove from the heat, return the potatoes to the pot, and mash with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper until creamy. Stop once smooth enough to avoid making the potatoes gluey.