Ingredients:

  • 1 Tbsp Olive Oil (for sautéing)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1/4 cup Milk (whole or semi-skimmed)
  • 1/4 cup Panko or plain breadcrumbs
  • 25 lbs Lean Ground Turkey (93% lean is ideal)
  • 1 large Egg, lightly beaten
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Fresh Parsley, chopped
  • 1 tsp Kosher Salt (for meatloaf)
  • 1/2 tsp Black Pepper, freshly ground (for meatloaf)
  • 1/4 cup Ketchup
  • 1 Tbsp Brown Sugar, lightly packed
  • 1 tsp Apple Cider Vinegar
  • 1/2 tsp Smoked Paprika (optional)
  • 1 lb Broccoli florets or Tenderstem Broccoli, cut into even pieces
  • 2 Tbsp Olive Oil (for broccoli)
  • 1/2 tsp Kosher Salt (for broccoli)
  • Pinch Black Pepper (for broccoli)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a standard half-sheet pan with parchment paper for easy clean-up.
  2. Heat 1 Tbsp olive oil in a skillet over medium heat. Sauté the diced onion until softened (about 5 minutes). Add garlic and cook for 1 minute until fragrant. Set aside to cool slightly.
  3. Prepare the Panade: In the large mixing bowl, combine the milk and breadcrumbs. Let sit for 5 minutes until the breadcrumbs absorb the liquid. This ensures a moist loaf.
  4. Mix the Glaze: Whisk together all Glaze ingredients (Ketchup, Brown Sugar, Apple Cider Vinegar, Smoked Paprika) in a small bowl. Set aside.
  5. Combine Ingredients: Add the cooled onion/garlic mixture, ground turkey, beaten egg, Worcestershire sauce, chopped parsley, salt, and pepper into the breadcrumb mixture. Mix gently using clean hands (or a wooden spoon) just until combined. Do not overmix.
  6. Form Loaves: Divide the mixture into two equal portions. Shape each portion into an oval loaf (roughly 6 inches long and 3 inches wide). Place the two loaves slightly apart on one end of the prepared sheet pan.
  7. Prep Broccoli: In a separate bowl, toss the broccoli florets with 2 Tbsp olive oil, salt, and pepper. Arrange the seasoned broccoli on the empty side of the sheet pan, ensuring it is spread in a single layer and is not touching the meatloaf.
  8. Initial Bake: Bake the meatloaf and broccoli for 15 minutes.
  9. Glaze Application: Remove the sheet pan from the oven. Brush half of the prepared glaze evenly over the top and sides of the meatloaves. Toss the broccoli slightly.
  10. Final Bake: Return the sheet pan to the oven and continue baking for another 10–15 minutes, or until the internal temperature of the meatloaf reaches 165°F (74°C). The broccoli should be tender-crisp.
  11. Rest and Serve: Remove the sheet pan from the oven. Brush the remaining glaze over the loaves. Let the meatloaf rest on the sheet pan for 5 minutes before slicing and serving immediately.