Dinner
Sheet Pan Turkey Meatloaf and Broccoli
Juicy turkey meatloaf, bound with oats and kissed with a tangy ketchup glaze, bakes until sweetly caramelized while broccoli florets turn tender with lightly charred edges, all on one pan.
- Total
- 40 min
- Prep
- 10 min
- Cook
- 30 min
- Serves
- 4
Nutrition per Serving
- Calories
- 335
- Protein
- 35g
- Carbs
- 23g
- Fat
- 13g
- Fiber
- 6g
- Sugar
- 4g
- Sodium
- 933mg
Ingredients
- 1 1/3 lb 93% ground turkey, 20 oz
- 1/3 cup quick cooking oatmeal, or gf oats
- 6 tbsp ketchup, divided
- 1/3 cup minced onion
- 1 large egg
- 1/2 tsp dried or fresh thyme leaves
- 1 tsp kosher salt
- 2 tsp Worcesterchire sauce, divided
- 1 large bunch broccoli cut into florets), (1 1/2 pounds
- 2 tbsp olive oil
- 3/4 tsp kosher salt
- Reynolds Wrap Non-Stick Foil
Instructions
- Preheat the oven to 425F. Line a 13x9-inch sheet pan with Reynolds Wrap Non-Stick Foil, dull side facing up towards food.
- In a medium bowl toss broccoli with oil and season with 1/2 teaspoon salt and spread out on the sheet pan in a single layer on one side.
- In a medium bowl combine ground turkey, oatmeal, 1/4 cup ketchup, onion, egg, 3/4 teaspoon salt, 1 teaspoon Worcesterchire sauce and thyme, mix well.
- Divide mixture into 4 equal portions. Shape each portion into a 4 x 3 –inch free form loaf on the other side of the sheet pan.
- In a small bowl mix remaining 2 tablespoons ketchup with remaining teaspoon of Worcesterchire sauce and brush onto loaves.
- Bake 30 minutes in the center of the oven, turning the broccoli halfway, until meat is cooked through in the center and the broccoli is slightly charred.