Ingredients:

  • 1.25 lb (about 20 oz / 560 g) lean ground turkey (93% lean recommended)
  • 1/2 cup (50 g) plain breadcrumbs (or 1/2 cup / 45 g quick oats for gluten-free)
  • 1 large egg (about 50 g), beaten
  • 2 tbsp (30 ml) whole milk or 2% milk (or unsweetened plant milk)
  • 1/4 cup (40 g) finely chopped yellow or sweet onion (about 1/2 small onion)
  • 1 clove garlic, minced
  • 2 tbsp (8 g) finely chopped fresh parsley (or 2 tsp dried)
  • 1 tsp (5 g) kosher salt (or 3/4 tsp table salt)
  • 1/2 tsp (1.5 g) freshly ground black pepper
  • 1/2 tsp (1 g) dried thyme or Italian seasoning
  • 1 tbsp (15 ml) Worcestershire sauce (optional)
  • 3 tbsp (45 g) ketchup
  • 1 tbsp (15 g) brown sugar or maple syrup
  • 1 tsp (5 g) Dijon mustard
  • 1 tsp (5 ml) apple cider vinegar or lemon juice
  • Pinch of cayenne or smoked paprika (optional)
  • 1 lb (450 g) broccoli florets (trimmed into bite-sized pieces)
  • 1 tbsp (15 ml) olive oil
  • 1/4 tsp (1 g) kosher salt
  • 1/8–1/4 tsp (0.5–1 g) black pepper
  • Optional: 1/4 tsp garlic powder or lemon zest for finishing
  • Chopped parsley or chopped chives for garnish (optional)
  • Lemon wedges (optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone mat and lightly oil the paper if desired.
  2. In a large bowl combine ground turkey, breadcrumbs (or oats), beaten egg, milk, chopped onion, minced garlic, parsley, salt, pepper, dried thyme, and Worcestershire sauce if using. Mix gently until just combined; do not overwork.
  3. Transfer the mixture to the center of the prepared sheet pan and shape into a flat loaf or rectangle about 1 to 1 1/2 inches (2.5–3.5 cm) high.
  4. Toss broccoli florets with olive oil, kosher salt, and black pepper in a bowl. Spread broccoli in a single layer around the formed meatloaf on the same pan, leaving space for airflow.
  5. Whisk together ketchup, brown sugar (or maple syrup), Dijon mustard, and apple cider vinegar (or lemon juice). Brush about half the glaze evenly over the top of the formed meatloaf.
  6. Place the sheet pan on the middle oven rack and roast for about 12–15 minutes. Check internal temperature with an instant-read thermometer in the center of the loaf. When it reaches 155–160°F (68–71°C), brush with the remaining glaze and return to the oven.
  7. Continue roasting until the internal temperature registers 165°F (74°C) and the broccoli is crisp-tender with browned tips, about 3–6 more minutes depending on oven and loaf thickness. Look for glossy, slightly caramelized glaze and browned loaf edges.
  8. Remove from oven and let the meatloaf rest for 5 minutes to allow juices to redistribute. Slice into 4 portions, serve with roasted broccoli, and garnish with chopped parsley or chives and lemon wedges if desired.