Ingredients:

  • 1 lb 9 oz (700 g) ground turkey, 93% lean (or 85–90% if you prefer richer)
  • 3/4 cup (75 g) panko breadcrumbs (or regular breadcrumbs)
  • 1 large egg, beaten
  • 2 tbsp (30 ml) milk (dairy or unsweetened plant milk)
  • 1 small yellow onion, finely grated or very finely diced (about 3/4 cup / 120 g)
  • 2 cloves garlic, minced (about 1 tsp / 5 g)
  • 2 tbsp (30 g) finely chopped fresh parsley (or 2 tsp dried)
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 tbsp (15 g) Dijon mustard
  • 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 (optional)
  • 1 tbsp (15 ml) olive oil (for rubbing the loaf before glazing, optional)
  • Glaze: 1/3 cup (80 g) ketchup
  • Glaze: 1 tbsp (15 g) brown sugar or maple syrup
  • Glaze: 1 tbsp (15 g) Dijon mustard or whole-grain mustard
  • Glaze: 1 tsp (5 ml) apple cider vinegar or lemon juice
  • 12 oz (340 g) broccoli florets (about 4 cups / 300–350 g whole broccoli trimmed)
  • 1 tbsp (15 ml) olive oil (for broccoli)
  • 1/2 tsp (3 g) kosher salt (for broccoli)
  • 1/4 tsp (1 g) black pepper (for broccoli)
  • Optional for broccoli: 1/4 tsp crushed red pepper flakes or 1/2 tsp lemon zest
  • Optional finishing: Fresh parsley or chives, chopped, for garnish
  • Optional for serving: Extra glaze

Instructions:

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil and leave room on the sheet for broccoli.
  2. Make the glaze: whisk together ketchup, brown sugar (or maple syrup), Dijon mustard, and apple cider vinegar (or lemon juice) in a small bowl; set aside.
  3. In a large bowl combine ground turkey, panko, beaten egg, milk, grated onion, garlic, parsley, Worcestershire sauce, Dijon mustard, salt, pepper, and thyme. Gently mix until ingredients are evenly distributed; avoid overworking.
  4. Transfer the mixture to the prepared sheet and form into an oblong loaf about 8–9 inches (20–23 cm) long and 2–3 inches (5–7.5 cm) high. Drizzle or brush 1 tbsp olive oil over the top if using.
  5. Brush about two-thirds of the glaze evenly over the top of the loaf, reserving the remaining glaze for finishing.
  6. Toss broccoli florets with 1 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper and optional red pepper flakes or lemon zest. Arrange broccoli on the sheet pan spaced for air circulation; use a second pan if crowded.
  7. Roast: place the sheet pan in the oven and bake for a total of 35–40 minutes. For best timing, start the meatloaf and after 15–20 minutes add the broccoli to the pan and roast both for another 20–25 minutes.
  8. Check doneness: use an instant-read thermometer inserted into the center of the meatloaf. The internal temperature should reach 165°F (74°C). The loaf should be firm and edges browned; broccoli should be tender with darkened edges.
  9. Finish and rest: in the last 3–5 minutes of roasting brush the reserved glaze over the loaf and return to the oven to set (or broil 1–2 minutes, watching closely). Remove from oven and transfer meatloaf to a cutting board; let rest 5–10 minutes before slicing.
  10. Serve: slice the loaf into 4 portions and serve with the roasted broccoli. Spoon any pan juices or extra glaze over the slices and garnish with chopped parsley or chives if desired.