Instructions are for 4 servings. Please modify as needed.
Combine the cranberries, water, allulose, Dijon mustard, apple cider vinegar, orange zest, Worcestershire sauce, salt, and pepper in a small saucepan. Bring to a simmer over medium heat and cook for 8–10 minutes, stirring occasionally, until the cranberries have broken down and the glaze has thickened. Set aside to cool slightly.
Meanwhile, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Add the ground turkey, onion, garlic, egg, mayonnaise, Dijon mustard, Worcestershire sauce, thyme, salt, and pepper to a large bowl. Mix gently until just combined, being careful not to overmix.
Shape the turkey mixture into a compact loaf on the prepared baking sheet. Spread some of the cranberry glaze over the top and bake for 25 minutes.
Brush the meatloaf with another layer of cranberry glaze and continue baking for 15–20 minutes, or until the center reaches 165°F (74°C). Reserve the remaining glaze for serving.
While the meatloaf cooks, toss the Brussels sprouts with the olive oil, salt, and pepper. Air-fry at 400°F (200°C) for 13–15 minutes, shaking the basket halfway through, until browned and tender.
Let the meatloaf rest for 10–15 minutes before slicing. Serve with the Brussels sprouts and remaining cranberry glaze.
Make the cranberry glaze ahead
The cranberry glaze can be prepared up to 2 days ahead and stored in the refrigerator. Let it come to room temperature before glazing the meatloaf.
No air fryer?
You can roast the Brussels sprouts in the oven alongside the meatloaf. Spread them around the meatloaf during the latter part of cooking and roast until tender and browned. They won’t get quite as crispy as they do in the air fryer.
Don’t overmix the meatloaf
Mix the turkey mixture only until the ingredients are combined. Overmixing can make the finished meatloaf dense rather than tender.
Storing leftovers
Store leftover meatloaf, Brussels sprouts, and cranberry glaze in airtight containers in the refrigerator for up to 3 days.
A note on Worcestershire sauce
Check the label if you need the recipe to be strictly gluten-free, as ingredients can vary between brands.