Ingredients:

  • 25 lbs Ground Turkey (93% lean preferred)
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Milk (whole or semi-skimmed)
  • 1 large Egg, lightly beaten
  • 1 small Yellow Onion, finely minced
  • 2 cloves Garlic, minced
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Kosher Salt (for meatloaf)
  • 1/2 tsp Black Pepper, freshly ground (for meatloaf)
  • 1/2 tsp Dried Thyme
  • 1/4 cup Ketchup
  • 2 tbsp Balsamic Vinegar
  • 1 tbsp Light Brown Sugar, packed
  • 1 tsp Dijon Mustard
  • 5 lbs Fresh Broccoli Florets (cut into bite-sized pieces)
  • 3 tbsp Olive Oil
  • 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 large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine the Panko breadcrumbs and milk. Let stand for 5 minutes until the Panko has absorbed the liquid.
  3. Add the beaten egg, minced onion, minced garlic, Worcestershire sauce, salt, pepper, and dried thyme to the Panko mixture. Stir well.
  4. Add the ground turkey to the bowl. Gently mix until just combined, taking care not to overmix, which can result in a tough meatloaf.
  5. Shape the mixture into an elongated loaf (approximately 8-10 inches long). Place the loaf slightly off-centre on one side of the prepared baking sheet.
  6. Whisk together the ketchup, balsamic vinegar, brown sugar, and Dijon mustard in a small bowl to create the glaze.
  7. Brush about half of the glaze mixture evenly over the top and sides of the meatloaf. Reserve the remaining glaze for later.
  8. Place the pan in the preheated oven and bake the meatloaf alone for 15 minutes.
  9. While the loaf cooks, toss the broccoli florets with 3 tablespoons of olive oil, salt, and pepper in the mixing bowl until evenly coated.
  10. After the initial 15 minutes, remove the pan. Arrange the seasoned broccoli florets around the meatloaf, ensuring they are spread in a single layer.
  11. Brush the remaining reserved glaze over the meatloaf.
  12. Return the sheet pan to the oven and continue cooking for another 20–25 minutes. The meatloaf is done when its internal temperature reaches 165°F (74°C) as measured by a digital thermometer.
  13. Remove the sheet pan from the oven and let the meatloaf rest on the pan for 5–10 minutes before slicing and serving immediately alongside the crispy roasted broccoli.