Ingredients:

  • 5 lbs Lean Ground Turkey (93% or 95% fat)
  • 1/2 cup Panko Breadcrumbs
  • 1 Large Egg, lightly beaten
  • 1/4 cup Yellow Onion, finely minced
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dijon Mustard
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Garlic Powder
  • 1 tsp Kosher Salt (for patties)
  • 1/2 tsp Black Pepper, freshly ground (for patties)
  • 1/4 cup Ketchup (Tomato Sauce)
  • 1 tbsp Brown Sugar, packed
  • 1 tsp Apple Cider Vinegar
  • 5 lbs Broccoli Crowns, cut into 1-inch florets
  • 2 tbsp Olive Oil (extra virgin)
  • 1/2 tsp Kosher Salt (for broccoli)
  • 1/4 tsp Black Pepper (for broccoli)
  • 1 tsp Lemon Zest

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a standard half sheet pan (18x13 inches) completely with parchment paper.
  2. Prepare the broccoli: In a large bowl, toss the broccoli florets with 2 tablespoons of olive oil, salt, and pepper. Distribute the seasoned broccoli evenly across about half of the prepared sheet pan. Reserve the lemon zest for later.
  3. Mix the meatloaf patties: In a separate bowl, combine the Panko breadcrumbs, minced onion, dried thyme, garlic powder, salt, and pepper. Add the lightly beaten egg, Worcestershire sauce, Dijon mustard, and ground turkey. Using clean hands, mix until just combined—do not overmix.
  4. Form and arrange patties: Divide the meat mixture into 8 equal portions. Form each portion into a small, thick patty (about 3/4 inch thick). Place the 8 turkey patties neatly onto the empty side of the sheet pan, leaving a small gap between the meat and the broccoli. Place the sheet pan into the preheated oven for 10 minutes.
  5. Prepare and apply the glaze: While the meatloaf cooks, whisk together the ketchup, brown sugar, and apple cider vinegar in a small bowl. After the initial 10-minute baking period, pull the sheet pan out. Using a pastry brush or spoon, generously coat the top of each turkey patty with the glaze.
  6. Finish cooking: Return the pan to the oven for another 10–12 minutes, or until the patties reach an internal temperature of 165°F (74°C) and the glaze is slightly caramelised. The broccoli should be tender-crisp.
  7. Rest and Serve: Remove the pan from the oven. Immediately sprinkle the reserved lemon zest over the hot roasted broccoli. Allow the patties to rest on the sheet pan for 5 minutes before serving (2 patties and a generous portion of broccoli per plate).