Sheet Pan Turkey Meatloaf and Broccoli Recipe

I absolutely love this Sheet Pan Turkey Meatloaf and Broccoli Recipe because it checks all the boxes for a weeknight dinner: easy cleanup, wholesome ingredients, and a hearty, satisfying meal. When I first tried this method of cooking meatloaf right alongside broccoli on the same sheet pan, I was amazed at how much time it saved—and how juicy each meatloaf turned out. Plus, the broccoli gets just the right amount of char and crispiness, which is such a nice contrast to the tender turkey.

You’ll find that this Sheet Pan Turkey Meatloaf and Broccoli Recipe is perfect when you want a wholesome, homemade dinner on the table fast but without compromising flavor. It’s also a great way to keep things simple without losing that comforting “home-cooked” feeling. I love sharing this with guests or whipping it up after a busy day because it requires so little fuss yet delivers big on taste.

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Ingredients You’ll Need

These ingredients come together beautifully to create a juicy meatloaf and perfectly roasted broccoli, all in one cook. A small shopping trip for simple, clean foods is all you need here.

• Ground turkey: Using 93% lean gives me just the right balance of protein without it drying out.
• Quick cooking oatmeal: This helps bind the meatloaf gently and keeps it gluten-free if you choose gluten-free oats.
• Ketchup: Adds moisture and a hint of sweet tanginess—divided for mixing inside and glazing outside.
• Minced onion: Fresh onion brings a subtle bite and depth of flavor.
• Egg: Acts as a binder that holds the meatloaf together perfectly.
• Dried or fresh thyme leaves: I love the earthy herbal note thyme adds here, but dried works well if that’s what you have.
• Kosher salt: Enhances all the flavors without overpowering.
• Worcestershire sauce: Brings umami and a little savory punch, split between the meat mixture and glaze.
• Broccoli: Fresh, trimmed into florets so they roast evenly alongside the meatloaf.
• Olive oil: For coating the broccoli so it crisps nicely without burning.
• Reynolds Wrap Non-Stick Foil: This is my secret for easy clean-up and to prevent sticking on the sheet pan.

Variations

I’ve had fun mixing this Sheet Pan Turkey Meatloaf and Broccoli Recipe up with a few simple tweaks. It’s a flexible base, so feel free to tweak it to your family’s taste or dietary needs.

• Make it spicy: I sometimes add a pinch of cayenne pepper or chopped jalapeño to the meatloaf mix for a little kick, and it’s always a hit.
• Swap the broccoli: If broccoli isn’t your favorite, try green beans, asparagus, or Brussels sprouts roasted just the same.
• Gluten-free swap: Using gluten-free oats or crushed gluten-free crackers works equally well as a binder.
• Cheesy upgrade: Adding a sprinkle of shredded Parmesan or sharp cheddar right into the mixture can add richness and depth.

How to Make Sheet Pan Turkey Meatloaf and Broccoli Recipe

Step 1: PREP YOUR OVEN AND SHEET PAN

Start by preheating your oven to 425°F—this higher heat is perfect to roast the broccoli just right and cook the meatloaf quickly. Line a 13×9-inch sheet pan with Reynolds Wrap Non-Stick Foil, placing the dull side up toward the food; this little trick prevents sticking and makes cleanup much easier.

Step 2: SEASON AND ROAST THE BROCCOLI

Toss the broccoli florets with olive oil and half a teaspoon of kosher salt. Spread them in a single layer on one side of the sheet pan. This ensures they get nicely roasted and a bit of char, which adds wonderful flavor—don’t crowd the pan or they’ll steam instead.

Step 3: MIX THE TURKEY MEATLOAF

In a medium bowl, combine your ground turkey, quick oats, ¼ cup ketchup, minced onion, egg, ¾ teaspoon kosher salt, 1 teaspoon Worcestershire sauce, and thyme leaves. Mix everything just until combined—overmixing can make meatloaf dense, so be gentle here. I find using my hands works best for even mixing.

Step 4: FORM AND SEASON THE LOAVES

Divide the meat mixture into four equal portions, shaping each into a roughly 4×3-inch free-form loaf on the other side of the sheet pan. In a small bowl, stir together the remaining ketchup and Worcestershire sauce, then brush this glaze all over each loaf—this keeps them moist and adds an irresistible sticky glaze while baking.

Step 5: BAKE TO PERFECTION

Bake the whole pan in the center of the oven for 30 minutes. Halfway through, turn the broccoli to help it brown evenly. You’ll want to check that the meatloaf is cooked through—juices should run clear and an instant-read thermometer should read 165°F in the center. The broccoli should be slightly charred and tender but still crisp.

How to Serve Sheet Pan Turkey Meatloaf and Broccoli Recipe

Garnishes

I like to sprinkle fresh chopped parsley or a little grated Parmesan over the top right before serving for a fresh, savory lift. If you want a touch of brightness, a squeeze of fresh lemon juice over the broccoli adds a lovely zing that balances the richness of the meatloaf.

Side Dishes

This recipe is pretty much a complete meal, but if you want to add something extra, creamy mashed potatoes or a simple quinoa salad go really well alongside. Even a crusty piece of good bread helps soak up any leftover glaze and juices.

Creative Ways to Present

When I serve this for a cozy dinner party, I plate each loaf on a bed of garlic mashed cauliflower or sweet potato mash and tuck the roasted broccoli artfully around it. For family dinners, I just serve right from the sheet pan with a little handful of fresh herbs scattered on top—easy and homey!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator, and they stay fresh for up to 3 days. The meatloaf actually tastes great cold or warmed up, so sometimes I grab a snack straight from the fridge!

Freezing

This recipe freezes really well. I wrap individual meatloaf portions tightly in plastic wrap, then place them in a freezer-safe bag along with the roasted broccoli (if you don’t mind it being a little softer after thawing). Just defrost overnight in the fridge before reheating.

Reheating

To warm up, I pop the leftovers into a 350°F oven for about 15-20 minutes until heated through, which helps retain the texture better than the microwave. If you’re short on time, microwave in short bursts to avoid drying out the meat.

FAQs

Final Thoughts

This Sheet Pan Turkey Meatloaf and Broccoli Recipe holds a special place in my weeknight rotation because it balances ease, flavor, and nutrition beautifully. I hope you enjoy making it as much as I do—and that it brings a little simplicity and satisfaction to your dinner table. Give it a try, and I bet it’ll quickly become one of your go-to meals, just like it did for my family!

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