Turkey and Cranberry Meatloaf Recipe

I bought this retro cook book a while ago at a pretty unexpected place, Marshall's!  But it's one of the absolute best things I've ever bought there.  I've made a few recipes from this book, all recipes inspired by the 1950's and 60's, and so far they've all been great.  

I've found that recipes back then were a bit simpler then some more modern day recipes.  Whether it was simpler ingredients or just simple instructions, they appear to be more straight forward.  

Here's one recipe I made the other night for dinner, turkey and cranberry meatloaf.

Ingredients:

10 slices of prosciutto

1 large onion

2 green scallions

2 cloves of garlic

1 1/2 pounded ground turkey

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

1 egg yolk

1/2 cup stale breadcrumbs

1/2 cup finely chopped parsley

1/2 cup homemade cranberry sauce

2 tablespoons orange juice

Directions:

Preheat oven to 400 F.

Oil 6" by 8" loaf pan.  Line base and sides of pan with prosciutto, slightly overlapping the slices and allowing them to overhang off the sides of the pan.

Combine onions, garlic, turkey, sauces, egg yolk, breadcrumbs, and parsley in large bowl.  

Press into pan.  

Fold prosciutto over turkey mixture until it's covered.

Place pan on oven tray and bake for 45 minutes.  

While meatloaf is cooking combine cranberries, juice, and a bit of water into small pan over low heat on stove.

Remove meatloaf from oven, and drain juices from pan, and carefully invert meatloaf onto wire rack.

Place rack over oven tray, and brush meatloaf with cranberry mixture.  

Return to oven for about 15 minutes or until browned and cooked through.

I saved from cranberry mixture to put on top once the meatloaf was ready.