Ground turkey, oats and herbs baked as a free-form loaf with a cranberry, Dijon and cider-vinegar glaze.

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Heat the oven to 375°F. Line a rimmed baking sheet with parchment. In a large bowl, combine 3/4 cup quick oats with 1/3 cup milk and let stand while measuring the other ingredients.
Add 2 lb ground turkey, 1 egg, 1/2 cup finely grated onion, 1 tsp each dried sage and thyme, 3/4 tsp salt and 1/2 tsp pepper. Mix just until evenly combined. Shape a compact, even free-form loaf, about 9 by 5 inches, on the prepared sheet.
Stir 1/2 cup whole-berry cranberry sauce with 1 tbsp Dijon mustard and 1 tbsp apple cider vinegar in a separate bowl. Bake the unglazed loaf for about 30 minutes; brush the top and sides with the glaze using a clean utensil.
Continue baking, checking several thick-center spots with a clean thermometer, until the turkey loaf reaches 165°F throughout, approximately 25–35 more minutes. The timing is a development estimate and depends on loaf thickness and oven.
Let the loaf rest 10 minutes, then cut eight portions with a clean knife. Do not use raw-meat utensils for the cooked loaf.

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 10 minutes, included in the total.

Untested oven estimate; thermometer endpoint, not clock time, determines doneness. Ten-minute rest is included.