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!
Serves:
Ingredients
For Meatloaf:
- 20ozground turkey,(93%)
- ⅓cupquick cooking oatmeal,or gluten-free oats
- 6tbspketchup,divided
- ⅓cuponion,minced
- 1large egg
- ½tspthyme leaves,dried or fresh
- 1tspkosher salt
- 2tspWorcestershire sauce,divided
For Vegetables:
- 1½lbslarge broccoli,(1 large bunch), cut into florets
- 2tbspolive oil
- ¾tspkosher salt
Equipments
-
Reynolds Wrap Non-Stick Foil
Instructions
-
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.
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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.
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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.
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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.
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In a small bowl, mix the remaining 2 tablespoons of ketchup with the remaining teaspoon of Worcestershire sauce. then brush it onto the loaves.
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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.
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Serve warm, and enjoy!
Nutrition
- 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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