Sheetpan Turkey Meatloaf with Roasted Broccoli

Quick Hook

Sheet Pan Turkey Meatloaf and roasted broccoli is my go-to weeknight fix. I made it after a marathon workday once. Oh my gosh, it saved dinner and my mood.

This Turkey Meatloaf has a tangy sweet glaze. The broccoli gets those charred edges. It tastes like comfort without the heavy guilt.

Fun fact: many home cooks say one-pan dinners cut cleanup time in half. That’s why I love Sheet Pan Suppers. They’re honest and simple.

Brief Overview

This recipe leans on classic American kitchen roots. It mixes humble ingredients into a crowd pleaser.

Difficulty is easy. Prep takes about 20 minutes. Roast for 35– 40 minutes , then rest 5– 10 minutes.

Yields four hearty servings. Great for family night or Healthy Meal Prep. It’s a true One-pan weeknight dinner.

Main Benefits

Top benefit: lean protein with better fat profile. The low-fat weeknight dinner feel comes from ground turkey. You still get juicy meat when you don’t overmix.

Perfect for nights when you want simple food tasting test runs. If you love Panko breadcrumb turkey meatloaf textures, this hits that crisp note.

The glaze gives a Glazed turkey meatloaf finish without fuss.

What makes this recipe special is timing. Roast the loaf and toss on Roasted broccoli sheet pan style. Both come out caramelized together. That combo feels homey and triumphantly easy.

I’ll be honest. My first try shrank a bit. Lesson learned: don’t overwork the meat. Use an instant read thermometer. The safe internal temp is 165° F ( 74° C) .

That tip keeps it moist and safe.

This also works for meal prep. Slice leftovers for lunch, or freeze portions. It’s a winner for busy weeks and a classic among Sheet Pan Dinners.

Ready to cook? Next up is the ingredient list and simple steps. Grab your rimmed baking sheet and let’s get to the ingredients.

Main Ingredients

If you love Sheet Pan Turkey Meatloaf and roasted broccoli, this is for you. Fun fact: many cooks say one-pan dinners cut cleanup time by half.

For the meatloaf

• 1 lb 9 oz (700 g) ground turkey, 93% lean.
• 3/4 cup (75 g) panko breadcrumbs.
• 1 large egg, beaten.
• 2 tbsp (30 ml) milk.
• 1 small yellow onion, finely grated ( about 3/4 cup / 120 g ).
• 2 cloves garlic, minced ( about 1 tsp / 5 g ).
• 2 tbsp (30 g) fresh parsley, chopped.
• 1 tbsp (15 ml) Worcestershire sauce.
• 1 tbsp (15 g) Dijon mustard.
• 1 tsp (5 g) kosher salt.
• 1/2 tsp (1.5 g) black pepper.
• 1/2 tsp (1 g) dried thyme (optional).
• 1 tbsp (15 ml) olive oil (optional).

For the glaze

• 1/3 cup (80 g) ketchup.
• 1 tbsp (15 g) brown sugar.
• 1 tbsp (15 g) Dijon mustard.
• 1 tsp (5 ml) apple cider vinegar.

For the broccoli

• 12 oz (340 g) broccoli florets.
• 1 tbsp (15 ml) olive oil.
• 1/2 tsp (3 g) kosher salt.
• 1/4 tsp (1 g) black pepper.

Quality tips: pick fresh, never-frozen turkey. Look for bright green broccoli. Use fresh parsley and real Dijon. These small choices matter.

Seasoning Notes

Essential combo: parsley, garlic, Dijon. It keeps flavor bright. Try adding 1/2 tsp thyme for depth.

Flavor boosters: a splash of Worcestershire helps umami. Grated onion adds moisture. Brown sugar in the glaze balances acidity.

Quick subs: swap panko for 3/4 cup (75 g) quick oats. Use maple syrup instead of brown sugar. No egg? Use 1/4 cup (60 g) applesauce.

If you want a twist, think Glazed turkey meatloaf or a Panko breadcrumb turkey meatloaf vibe. Honestly, it saves dinner.

Equipment Needed

Essential tools only: rimmed baking sheet ( 13 x 18 in / 33 x 46 cm ), parchment or foil, mixing bowl, small bowl, spatula, measuring cups, and an instant read thermometer.

Household alternatives: use a shallow roasting pan if needed. Hand grate onion with a box grater. A fork can beat the egg.

But do not skip the thermometer. Cook until the center reaches 165° F ( 74° C) .

I once overcooked a loaf by eye. Lesson learned. Use the thermometer. Your slices will be juicy. This makes the recipe one of my favourite Sheet Pan Suppers and reliable weeknight winners.

Cooking Method quick note

“Cooking is like love; it should be entered into with abandon or not at all.” I live by that when I make a Sheet Pan Turkey Meatloaf and Broccoli.

It’s a cozy one-pan weeknight dinner that feels fancy but is simple.

Prep Steps

• Mise en place: grate the onion, measure 3/4 cup panko , and beat the egg. Put the glaze ingredients in a small bowl.
• Time saving tip: line the sheet pan first. Mix meat while oven preheats. Use a box grater for quick onion work. This speeds up 20 minutes prep.
• Safety reminder: wash hands and surfaces after raw turkey. Always use an instant read thermometer. Turkey must hit 165° F ( 74° C) .

step-by-step Process

1. Preheat oven to 400° F ( 200° C) . Line a rimmed baking sheet.
2. Mix turkey, panko, egg, milk, grated onion, garlic, parsley, Worcestershire, Dijon, salt, and pepper. Stop when even.
3. Shape into a loaf about 8 9 inches long. Brush with oil. Glaze two-thirds of the top.
4. Toss broccoli with oil, salt, and pepper. Arrange around loaf with space to roast.
5. Roast 35– 40 minutes. Add broccoli after 15– 20 minutes if needed. Roast until meatloaf reads 165° F ( 74° C) .
6. Brush reserved glaze in the last 3– 5 minutes . Rest loaf 5 10 minutes before slicing.

Visual cues: the loaf firms up and the edges brown. Broccoli gets darkened tips and is tender when pierced.

Pro Tips

• Technique: don’t overmix. Mix gently for a moist Turkey Meatloaf.
• Shortcut: use panko to keep it light. This is my go-to Panko breadcrumb turkey meatloaf trick.
• Mistakes to avoid: overbaking makes it dry. Rely on a thermometer, not feel.
• make-ahead: form loaf and cover. Refrigerate up to 24 hours. Roast when ready.

Honestly, this is my favorite of the Sheet Pan Suppers . It’s a healthy meal prep win. The glaze gives a near glazed turkey meatloaf finish.

Serve with mashed potatoes or a lemony quinoa. Food tasting at home never felt so easy.

Recipe Notes

Fun fact: one-pan dinners cut cleanup time almost in half. I love that. Especially with a Sheet Pan Suppers vibe.

Serving suggestions Serve slices on warm plates. Stack meatloaf beside bright broccoli. For a cozy meal, add creamy mashed potatoes.

Or go lighter with lemony quinoa. This is a true One-pan weeknight dinner. A chilled Pinot Grigio pairs well. For kids, extra glaze makes them grin.

For a pub feel, try a light lager.

Storage tips Cool the pan juices before storing. Refrigerate leftovers within two hours. Keep them for 3 4 days. Freeze portions for up to three months.

Wrap tightly in foil or freezer bags. Thaw overnight in the fridge. Reheat gently in the oven at 350° F until warmed.

Always check it reaches 165° F before serving.

Variations gluten-free swap? Use gluten-free crumbs or pulse 3/4 cup quick oats. Want it even lighter? Use the leanest turkey and skip extra oil.

That makes it a true low-fat weeknight dinner. For a rustic twist, try a Panko breadcrumb turkey meatloaf. In summer, swap broccoli for charred cherry tomatoes.

In autumn, roast Brussels sprouts with maple drizzle. Small swaps change the whole mood.

Nutrition basics Per serving, expect about 420 450 calories. Protein runs near 36 42 grams. Fat stays modest, around 15 18 grams. Broccoli adds fiber and vitamin C.

This recipe plays well for Healthy Meal Prep. It’s balanced, protein forward, and keeps you full.

A little confession Once, I overmixed the meat and learned my lesson. The loaf became dense. Ever since, I mix just until combined.

Resting the loaf for 5 10 minutes makes slicing neat. Trust me. It matters.

Closing If you love Sheet Pan Dinners, try this. The Glazed turkey meatloaf and roasted veggies are comfort food. It’s great for Food Tasting nights with friends.

Give the Sheet Pan Turkey Meatloaf and roasted broccoli a go. You’ll love the simple clean-up. And honestly, you’ll want seconds.