Sheet Pan Turkey Meatloaf and Broccoli
"Enjoy a hassle-free dinner with our Sheet Pan Turkey Meatloaf and Broccoli. Individual turkey loaves are baked to perfection on a foil-lined sheet pan, making cleanup a breeze while delivering a speedy and satisfying meal."
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Ingredients
- 1.3 pounds (20 oz) 93% ground turkey
- 1/3 cup quick cooking oatmeal
- 1/2 teaspoon dried or fresh thyme leaves
- 1 teaspoon kosher salt
- 2 teaspoons Worcesterchire sauce
- 1 large bunch broccoli
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- Reynolds Wrap Non-Stick Foil
- 6 tablespoons ketchup
- 1/3 cup minced onion
- 1 large egg
Instructions
- 1
Begin by setting your oven temperature to 425°F. Prepare a 13x9-inch sheet pan by lining it with Reynolds Wrap Non-Stick Foil, ensuring the dull side is facing upwards towards the food.
- 2
In a medium-sized mixing bowl, combine the broccoli with oil and season it with 1/2 teaspoon of salt. Arrange the seasoned broccoli in a single layer on one side of the prepared sheet pan.
- 3
In another medium bowl, mix together the ground turkey, oatmeal, 1/4 cup of ketchup, chopped onion, egg, 3/4 teaspoon of salt, Worcestershire sauce, and thyme, stirring until the ingredients are well incorporated.
- 4
Portion the mixture into four equal parts. Form each portion into a freeform loaf measuring approximately 4 x 3 inches, placing them on the opposite side of the sheet pan.
- 5
In a small bowl, whisk together the remaining 2 tablespoons of ketchup and the leftover teaspoon of Worcestershire sauce. Use a brush to apply this mixture over the tops of the loaves.
- 6
Place the sheet pan in the center of the oven and bake for 30 minutes, remembering to turn the broccoli halfway through the cooking time. The meatloaf should be fully cooked in the center, and the broccoli should have a slight char.