Ingredients:

  • 5 lbs Lean Ground Turkey
  • 1 Large Egg, lightly beaten
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Whole Milk or Water
  • 1/4 cup Onion, finely minced
  • 1 tbsp Garlic, minced (about 3 cloves)
  • 2 tbsp Fresh Parsley, chopped
  • 1 tsp Worcestershire Sauce
  • 1 tsp Kosher Salt (for meatloaf)
  • 1/2 tsp Black Pepper, freshly ground (for meatloaf)
  • 1/4 cup Ketchup (Tomato Sauce)
  • 1 tbsp Brown Sugar, packed
  • 1 tsp Apple Cider Vinegar
  • 5 lbs Broccoli Crowns, cut into medium florets
  • 2 tbsp Olive Oil (Extra Virgin)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Kosher Salt (for broccoli)
  • 1/4 tsp Black Pepper (for broccoli)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a standard half sheet pan with parchment paper or foil for easy cleanup.
  2. Combine Meatloaf Ingredients: In a large mixing bowl, gently combine the ground turkey, beaten egg, Panko breadcrumbs, milk, minced onion, garlic, parsley, Worcestershire sauce, salt, and pepper. Mix only until just combined to prevent a dense texture.
  3. Shape the Meatloaf: Using wet hands, divide the mixture into eight equal portions. Shape each portion into a small, uniform loaf-shaped 'mini' (approx. 3 inches long). Place the eight minis evenly spaced on one half of the prepared sheet pan.
  4. Make the Glaze: Whisk together the ketchup, brown sugar, and cider vinegar in a small bowl. Brush half of this glaze generously over the turkey minis.
  5. Initial Bake: Place the sheet pan into the preheated oven and bake for 15 minutes.
  6. Prep the Broccoli: While the meatloaf begins cooking, toss the broccoli florets in a separate bowl with the olive oil, garlic powder, salt, and pepper. Ensure the florets are evenly coated.
  7. Add to the Pan: After the initial 15-minute bake, carefully remove the sheet pan from the oven. Arrange the seasoned broccoli florets on the empty half of the pan, ensuring they are spread in a single layer.
  8. Final Glaze and Roast: Brush the remaining half of the glaze over the meatloaf minis. Return the pan to the oven and cook for an additional 10–15 minutes.
  9. Check for Doneness: The turkey and broccoli are ready when the broccoli is tender-crisp and lightly charred, and the meatloaf’s internal temperature reaches 165°F (74°C) using a meat thermometer.
  10. Rest and Serve: Remove the pan from the oven. Allow the meatloaf to rest on the pan for 5 minutes before serving.