This healthy turkey meatloaf and roasted Brussels sprouts recipe is both flavorful and satisfying.
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The meatloaf is freeform and made with ground turkey, panko, onion, garlic, egg, ketchup, Worcestershire sauce, dijon mustard, thyme, cilantro, salt, and pepper. These ingredients combine to create a moist and appetizing meatloaf.
The Brussels sprouts are coated with extra virgin olive oil and seasoned with salt and pepper before roasting until tender.
After roasting, Brussels sprouts are tossed in olive oil, balsamic vinegar, and a touch of honey, which gives them a sweet and tangy flavor.
How to Make Roasted Brussels Sprouts
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 425°F and set an oven rack in the middle-line 1 baking sheet with parchment paper or heavy-duty aluminum foil for easy clean-up.
Toss the Brussels sprouts with three tablespoons of extra virgin olive oil and salt and pepper on the prepared baking sheet. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.
Meanwhile, combine the remaining tablespoon of oil, the balsamic vinegar, and the honey in a small bowl.
Take the roasted Brussels sprouts out of the oven, drizzle them with the balsamic vinegar mixture, and toss them so that they are evenly coated. Taste and adjust seasoning, if necessary.
How to Make Turkey Meatloaf
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350°F and set an oven rack in the middle-line 1 baking sheet with parchment paper or heavy-duty aluminum foil for easy clean-up. Heat the olive oil in a medium skillet over medium heat.
Add the onion and poblano pepper and cook, occasionally stirring, until softened 10 to 15 minutes.
Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Add the Worcestershire sauce, salt, pepper, dijon mustard, and thyme, and mix well.
Allow to cool to room temperature. Meanwhile, whisk to combine the ketchup, brown sugar, cider vinegar, and Dijon mustard in a small bowl. Set aside. Whisk the eggs and ¼ cup of ketchup mixture in a large bowl until well combined.
Add the onion and pepper mixture and the chopped cilantro or parsley and whisk to combine. Add the breadcrumbs and the ground turkey. Using your hands, mix until well combined.
Divide the meatloaf mixture into two equal mounds. Transfer to the prepared baking sheet and shape each mound into a Shape into a 9-by-5-inch oval loaf with your hands.
Spread the remaining ketchup mixture over the loaves. Bake for about 45 minutes or until the internal temperature is 165 degrees F. The meatloaf is cooked through.
To prevent the top of the turkey meatloaf from cracking, place a pan of hot water on the rack underneath your meatloaf so the oven is filled with gentler, moist heat.
Scrape any fat away from the sides of the loaves, then transfer the turkey meatloaf to a platter. Slice and garnish with cilantro or parsley if desired.
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Recipe
Easy Turkey Meatloaf
Equipment
Ingredients
For the Roasted Brussels Sprouts:
- 2 pounds Brussels sprouts , halved, stems and ragged outer leaves removed
- 4 tablespoons extra virgin olive oil , divided
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
BBQ Glaze:
- ⅔ cup ketchup
- 3 tablespoons light brown sugar , packed
- 1-½ tablespoons apple cider vinegar
- ½ teaspoon Dijon mustard
For Meatloaf:
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion , finely minced
- 4 cloves garlic , finely minced
- 1-½ teaspoons Knorr Chicken flavored bouillon or kosher salt adjust to taste
- 1 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste or paprika
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1-½ tablespoons Worcestershire sauce
- 1-½ tablespoons Dijon mustard
- 2 large eggs
- 1.36 kg (3 pounds) ground turkey (93/7)
- ¾ cup Plain Panko Breadcrumbs
- ¼ cup cilantro leaves or Italian Parsley , finely chopped (optional)
Instructions
For the Roasted Brussels Sprouts:
- Preheat the oven to 425°F and set an oven rack in the middle position. Line 1 baking sheet with parchment paper or heavy-duty aluminum foil for easy clean-up if desired.
- On the prepared baking sheet, toss the Brussels sprouts with three tablespoons of extra virgin olive oil and salt and pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.
- Meanwhile, combine the remaining tablespoon of oil, the balsamic vinegar, and the honey in a small bowl. Take the roasted Brussels sprouts out of the oven, drizzle them with the balsamic vinegar mixture, and toss them so that they are evenly coated.Taste and adjust seasoning, if necessary.
For the Turkey Meatloaf:
- Preheat the oven to 350°F and set an oven rack in the middle position. Line 1 baking sheet with parchment paper or heavy-duty aluminum foil for easy clean-up if desired.
- Heat the olive oil in a medium skillet over medium heat. Add the onion and poblano pepper and cook, occasionally stirring, until softened, 10 to 15 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Add the Worcestershire sauce, chicken flavored bouillon, pepper, dijon mustard, and thyme, and mix well. Allow to cool to room temperature.
- Meanwhile, whisk to combine the ketchup, brown sugar, cider vinegar, and Dijon mustard in a small bowl. Set aside.
- Whisk the eggs and ¼ cup of ketchup mixture in a large bowl until well combined. Add the onion and pepper mixture and the chopped cilantro or parsley and whisk to combine. Add the breadcrumbs and the ground turkey. Using your hands, mix until well combined.
- Divide the meatloaf mixture into two equal mounds. Transfer to the prepared baking sheet and shape each mound into a Shape into a 9-by-5-inch oval loaf with your hands. Spread the remaining kepchup mixture over the loaves. Bake for about 45 minutes or until the internal temperature is 165 degrees F. and the meatloaf is cooked through.
- To prevent the top of the meatloaf from cracking, place a pan of hot water on the rack underneath your meatloaf, so the oven is filled with gentler, moist heat. Scrape any fat away from the sides of the loaves, then transfer the loaves to a platter. Slice and garnish with cilantro or parsley if desired.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
