Ingredients:

  • 450 g (1 lb) Lean Ground Turkey (93% lean recommended)
  • 60 g (1 cup) Panko Breadcrumbs
  • 1 large Egg, lightly beaten
  • 60 ml (1/4 cup) Whole Milk or Cream
  • 60 g (1/2 cup) Finely Diced Onion
  • 1 clove Garlic, minced
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dried Oregano
  • 1/2 tsp Fine Sea Salt (for meatloaf)
  • 1/4 tsp Black Pepper (for meatloaf)
  • 60 ml (1/4 cup) Ketchup (Tomato Sauce)
  • 2 tbsp Brown Sugar (packed)
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Dijon Mustard
  • 450 g (1 lb) Fresh Broccoli Florets
  • 2 tbsp Olive Oil (Extra Virgin)
  • 1/2 tsp Fine Sea Salt (for broccoli)
  • 1/4 tsp Black Pepper (for broccoli)
  • Zest of 1/2 Lemon

Instructions:

  1. Preheat the oven to 200°C (400°F). Line a standard half sheet pan with parchment paper.
  2. Assemble the Meatloaf Base: In a large mixing bowl, whisk together the beaten egg, milk, Worcestershire sauce, 1/2 tsp salt, 1/4 tsp pepper, minced garlic, and diced onion. Gently fold in the Panko breadcrumbs and dried oregano. Let stand for 2 minutes to absorb moisture.
  3. Mix and Shape: Add the ground turkey to the mixture. Using your hands, lightly mix until just combined, being careful not to overmix. Form the mixture into a compact loaf shape (approx. 8 inches / 20 cm long) and place it onto one half of the prepared sheet pan. Bake for 15 minutes.
  4. Glaze Preparation and Application: While the meatloaf bakes, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard to make the glaze. After the 15-minute initial bake, remove the pan and brush half of the glaze generously over the top and sides of the meatloaf.
  5. Prepare and Add Broccoli: Toss the broccoli florets with the olive oil, lemon zest, 1/2 tsp salt, and 1/4 tsp pepper until evenly coated. Arrange the seasoned broccoli in a single layer on the unoccupied side of the sheet pan, ensuring not to overcrowd.
  6. Finish Cooking: Return the sheet pan to the oven and continue baking for another 15–20 minutes. Brush the remaining glaze onto the meatloaf about 5 minutes before the end of the cooking time. The meatloaf is done when the internal temperature registers 74°C (165°F) and the broccoli is tender-crisp with charred tips.
  7. Rest and Serve: Remove the sheet pan from the oven. Let the meatloaf rest on the pan for 5 minutes before slicing and serving alongside the crispy lemon broccoli.