Search
  • Andrea Tavares

Mrs. Maria’s Weekly Recipe: SHEET PAN TURKEY MEATLOAF AND BROCCOLI

Serving Size: 1 loaf with 1/2 cup broccoli : 335 Cals
35 Protein
22.5 Carbs

3 Fats

Sheet Pan Turkey Meatloaf and Broccoli made with individual loaves cooked on a foil-lined sheet pan for a quick Family meal with easy cleanup

INGREDIENTS

Meatloaf:

  • 1.3 pounds (20 oz) 93% ground turkey

  • 1/3 cup quick cooking oatmeal, or gf 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

Vegetables:

  • 1 large bunch broccoli, (1 1/2 pounds) cut into florets

  • 2 tablespoons olive oil

  • 3/4 teaspoon kosher salt

  • Reynolds Wrap Non-Stick Foil


INSTRUCTIONS

  1. Preheat the oven to 425F. Line a 13x9-inch sheet pan with Reynolds Wrap Non-Stick Foil, dull side facing up towards food.

  2. 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.

  3. In a medium bowl combine ground turkey, oatmeal, 1/4 cup ketchup, onion, egg, 3/4 teaspoon salt, 1 teaspoon Worcestershire sauce and thyme, mix well.

  4. 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.

  5. In a small bowl mix remaining 2 tablespoons ketchup with remaining teaspoon of Worcestershire sauce and brush onto loaves.

  6. 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.



2 views0 comments