Sheet Pan Turkey Meatloaf and Broccoli Recipe

Sheet Pan Turkey Meatloaf and Broccoli Recipe

How To Make Sheet Pan Turkey Meatloaf and Broccoli

Enjoy a filling plate of these flavorful turkey meatloaf, cooked with oats, ketchup, and spices, then baked with seasoned broccoli, for a fuller meal!

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



For Meatloaf:

  • 20ozground turkey,(93%)
  • cupquick cooking oatmeal,or gluten-free oats
  • 6tbspketchup,divided
  • cuponion,minced
  • 1large egg
  • ½tspthyme leaves,dried or fresh
  • 1tspkosher salt
  • 2tspWorcestershire sauce,divided

For Vegetables:

  • lbslarge broccoli,(1 large bunch), cut into florets
  • 2tbspolive oil
  • ¾tspkosher salt


  • Reynolds Wrap Non-Stick Foil


  1. Preheat the oven to 425 degrees F. Line a 13×9-inch sheet pan with Reynolds Wrap Non-Stick Foil, dull side facing up towards the food.

  2. In a medium bowl, toss the broccoli with oil and season with ½ teaspoon salt. Spread them out on the sheet pan in a single layer on one side.

  3. In a medium bowl, combine the ground turkey, oatmeal, ¼ cup of ketchup, onion, egg, ¾ teaspoon of salt, 1 teaspoon of Worcestershire sauce, and thyme, and mix well.

  4. Divide the mixture into 4 equal portions. Shape each portion into a 4×3-inch free-form loaf on the other side of the sheet pan.

  5. In a small bowl, mix the remaining 2 tablespoons of ketchup with the remaining teaspoon of Worcestershire sauce. then brush it onto the loaves.

  6. Bake for 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.

  7. Serve warm, and enjoy!


  • Calories: 404.17kcal
  • Fat: 19.91g
  • Saturated Fat: 4.34g
  • Trans Fat: 0.15g
  • Monounsaturated Fat: 9.28g
  • Polyunsaturated Fat: 4.31g
  • Carbohydrates: 24.77g
  • Fiber: 5.42g
  • Sugar: 9.28g
  • Protein: 35.54g
  • Cholesterol: 144.31mg
  • Sodium: 882.85mg
  • Calcium: 128.11mg
  • Potassium: 1029.94mg
  • Iron: 3.62mg
  • Vitamin A: 108.09µg
  • Vitamin C: 154.29mg
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