Description
This Sheet Pan Turkey Meatloaf and Broccoli recipe offers a quick, healthy, and easy-to-clean-up meal. Individual turkey meatloaf loaves are baked alongside seasoned broccoli on a foil-lined sheet pan, resulting in perfectly cooked, flavorful meatloaves with slightly charred, tender broccoli in just 40 minutes.
Ingredients
Scale
Meatloaf
- 1.3 pounds (20 oz) 93% lean 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
- 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 for lining the sheet pan
Instructions
- Preheat Oven and Prepare Sheet Pan: Preheat your oven to 425°F (220°C). Line a 13×9-inch sheet pan with Reynolds Wrap Non-Stick Foil, placing the dull side facing up towards the food for optimal non-stick results.
- Prepare Broccoli: In a medium bowl, toss the broccoli florets with 2 tablespoons of olive oil and season with 1/2 teaspoon of kosher salt. Spread the broccoli out in a single layer on one side of the prepared sheet pan.
- Make Meatloaf Mixture: 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 everything until well incorporated.
- Form Meatloaf Portions: Divide the turkey mixture into 4 equal portions. Shape each portion into a free-form loaf measuring roughly 4 x 3 inches. Place the loaves evenly spaced on the opposite side of the sheet pan from the broccoli.
- Glaze Meatloaves: In a small bowl, mix the remaining 2 tablespoons ketchup with the remaining 1 teaspoon Worcestershire sauce. Brush this glaze generously over each turkey loaf for added flavor and moisture.
- Bake: Place the sheet pan in the center of the preheated oven and bake for 30 minutes. Halfway through baking, turn the broccoli to ensure even roasting. Bake until the meatloaves are cooked through in the center (internal temperature should reach 165°F) and the broccoli is slightly charred.
Notes
- Using a foil-lined sheet pan makes cleanup quick and easy.
- Individual meatloaf portions cook faster and more evenly than a large loaf.
- Broccoli can be replaced with other vegetables like green beans or Brussels sprouts if desired.
- For gluten-free option, use certified gluten-free oats.
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
