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1
Position the oven rack to the middle position and preheat the oven to 375 degrees F. Line a baking sheet with parchment.
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2
Put the cranberries, ketchup, honey, sriracha, 1/2 cup water and 1/2 teaspoon of the mustard in a small saucepan and stir to combine.
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3
Heat over medium-high heat until the mixture starts to bubble, then reduce to a simmer and cook, stirring occasionally, until the mixture thickens and the cranberries soften, about 10 minutes.
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4
Use a potato masher to crush the cranberries until mostly smooth.
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5
Add the rosemary and 1/4 teaspoon salt and set aside to cool slightly.
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6
Grate the carrot and onion on the small shredding side of a box grater into a large bowl.
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7
(This will save any onion liquid, which will help keep the meatloaf moist.)
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8
Add the beef, turkey, egg, barley, Worcestershire, remaining 2 teaspoons of the mustard, 1 teaspoon salt and several grinds of pepper.
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9
Use your hands to mix everything together until well combined.
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10
Transfer the mixture to the prepared baking sheet and shape into a 9-by-4-inch loaf using your hands.
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11
Brush the meatloaf on all sides with half of the cranberry glaze.
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12
Bake until the glaze starts to adhere and dry slightly, about 15 minutes.
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13
Brush the meatloaf on all sides with the remaining glaze and bake until a thermometer inserted into the center of the meatloaf registers 155 degrees F, 30 to 35 minutes.
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14
Garnish with rosemary sprigs before serving.
