Sheet Pan Turkey Meatloaf and Broccoli
Easy and flavorful sheet pan turkey meatloaf cooked alongside seasoned broccoli for a healthy weeknight dinner with minimal cleanup.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.3 pounds 93% ground turkey
- 0.33 cup quick cooking oatmeal or gluten free oats
- 6 tablespoons ketchup divided
- 0.33 cup minced onion
- 1 large egg
- 0.5 teaspoon dried or fresh thyme leaves
- 1 teaspoon kosher salt
- 2 teaspoons Worcestershire sauce divided
- 1.5 pounds broccoli cut into florets
- 2 tablespoons olive oil
- 0.75 teaspoon kosher salt
- Reynolds Wrap Non-Stick Foil
Instructions
Preparation Steps
- Preheat the oven to 425°F. 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 olive oil and season with 0.5 teaspoon kosher salt. Spread out on one side of the sheet pan in a single layer.
- In another medium bowl, combine ground turkey, oatmeal, 0.25 cup ketchup, minced onion, egg, 0.75 teaspoon kosher salt, 1 teaspoon Worcestershire sauce, and thyme. Mix well.
- Divide the turkey mixture into 4 equal portions. Shape each portion into a 4x3-inch free-form loaf and place on the other side of the sheet pan.
- In a small bowl, mix the remaining 2 tablespoons ketchup with remaining 1 teaspoon Worcestershire sauce and brush over the loaves.
- Bake for 30 minutes in the center of the oven, turning the broccoli halfway through, until the meatloaf is cooked through and the broccoli is slightly charred.
Notes
This sheet pan dinner is perfect for meal prep and makes a balanced, high-protein meal with minimal cleanup. Leftovers reheat well.