Description
This Sheet Pan Turkey Meatloaf and Broccoli recipe offers a wholesome, delicious, and easy-to-make dinner. Ground turkey is combined with oatmeal, onions, and seasonings to form individual meatloaf portions baked alongside fresh broccoli on a single sheet pan, making cleanup effortless. The meatloaf is glazed with a tangy ketchup and Worcestershire sauce mix, resulting in moist, flavorful loaves, while the broccoli gets tender with a slight char, complementing the dish perfectly.
Ingredients
Scale
Meatloaf Ingredients
- 1.3 pounds (20 oz) 93% ground turkey
- 1/3 cup quick cooking oatmeal (or gluten-free oats)
- 6 tablespoons ketchup (divided)
- 1/3 cup minced onion
- 1 large egg
- 1/2 teaspoon dried or fresh thyme leaves
- 1 teaspoon kosher salt
- 2 teaspoons Worcestershire sauce (divided)
Broccoli Ingredients
- 1 large bunch broccoli (about 1 1/2 pounds) cut into florets
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
Other
- Reynolds Wrap Non-Stick Foil
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F. Line a 13×9-inch sheet pan with Reynolds Wrap Non-Stick Foil, placing the dull side facing up towards the food to prevent sticking.
- Season Broccoli: In a medium bowl, toss the broccoli florets with olive oil and 1/2 teaspoon kosher salt. Spread the broccoli out in a single layer on one side of the lined sheet pan.
- Mix Meatloaf Ingredients: In another medium bowl, combine the ground turkey, quick cooking oatmeal, 1/4 cup ketchup, minced onion, egg, 3/4 teaspoon kosher salt, 1 teaspoon Worcestershire sauce, and thyme leaves. Mix thoroughly until all ingredients are well incorporated.
- Shape Meatloaf Portions: Divide the meat mixture into four equal portions. Shape each portion into a roughly 4 x 3-inch free-form loaf and place them on the other side of the sheet pan, separated from the broccoli.
- Prepare Glaze and Apply: In a small bowl, mix the remaining 2 tablespoons ketchup with the remaining 1 teaspoon Worcestershire sauce. Brush this glaze evenly onto the top of each meatloaf portion.
- Bake and Turn Broccoli: Place the sheet pan in the center of the preheated oven. Bake for 30 minutes, turning the broccoli halfway through to ensure even roasting. Bake until the meatloaves are cooked through in the center and the broccoli is slightly charred and tender.
Notes
- This recipe uses individual meatloaf portions cooked on a foil-lined sheet pan for ease of serving and cleanup.
- Using quick cooking oatmeal helps bind the meatloaf while keeping it moist without added bread crumbs.
- Feel free to substitute gluten-free oats to accommodate dietary preferences.
- Broccoli adds a nutritious and flavorful side, cooking simultaneously with the meatloaf to save time.
- The glaze of ketchup and Worcestershire sauce enhances the meatloaf’s moisture and taste.
Nutrition
- Serving Size: 1 loaf with 1/2 cup broccoli
- Calories: 335 kcal
- Sugar: 4 g
- Sodium: 933 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22.5 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 146.5 mg
