Sheet Pan Turkey Meatloaf and Broccoli made with individual loaves cooked on a foil-lined sheet pan for a quick meal with easy cleanup.
Ingredients
- 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 Worcesterchire sauce, divided
- 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
Directions
- Preheat the oven to 425F. 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 oil and season with 1/2 teaspoon salt and spread out on the sheet pan in a single layer on one side.
- In a medium bowl combine ground turkey, oatmeal, 1/4 cup ketchup, onion, egg, 3/4 teaspoon salt, 1 teaspoon Worcesterchire sauce and thyme, mix well.
- 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.
- In a small bowl mix remaining 2 tablespoons ketchup with remaining teaspoon of Worcesterchire sauce and brush onto loaves.
- 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.
