Healthy Turkey Meatloaf Broccoli (Printable Version)
Tender ground turkey dish with cheddar and broccoli. A lighter take on comfort food, perfect for family meals.
# Ingredients:
→ Main Ingredients
01 -
45 grams panko bread crumbs
02 -
80 millilitres whole milk
03 -
30 grams grated white onion
04 -
285 grams frozen riced broccoli, thawed
05 -
2 pounds (900 grams) ground turkey (blend of dark and light meat, not extra lean)
06 -
150 grams shredded cheddar cheese
→ Seasonings
07 -
2 teaspoons seasoning salt
08 -
0.5 teaspoon ground black pepper
→ Binding & Glaze
09 -
1 large egg
10 -
80 millilitres ketchup
11 -
60 millilitres yellow mustard
12 -
Additional ketchup, to serve (optional)
# Steps:
01 -
Heat oven to 190°C (375°F). Line a rimmed baking sheet with parchment paper.
02 -
In a large bowl, combine panko bread crumbs and milk. Let soak while preparing other ingredients.
03 -
Grate white onion. Thaw riced broccoli in microwave or over stovetop until fully defrosted. In a separate small bowl, mix together ketchup and yellow mustard to create glaze.
04 -
To the soaked bread crumbs, add grated onion, egg, seasoning salt, and black pepper; mix well to combine. Add ground turkey, thawed riced broccoli, and shredded cheddar cheese. Gently mix by hand until just combined, taking care not to overwork mixture.
05 -
Mould mixture into an oblong loaf on the prepared parchment-lined baking sheet. Spread ketchup-mustard glaze evenly over the top and sides.
06 -
Transfer to preheated oven and bake for 45–60 minutes, or until the internal temperature reaches 74°C (165°F).
07 -
Allow meatloaf to rest on tray for 5–10 minutes. Blot excess liquid with paper towel if needed. Slice and serve warm with extra ketchup if desired.
# Notes:
01 -
For best texture and moisture, use a mixture of light and dark ground turkey, avoiding extra-lean options.
02 -
An instant-read meat thermometer ensures proper doneness and guards against overcooking.
03 -
To prepare as meatballs, roll mixture into 4-centimetre balls, place on foil-lined tray, mist with olive oil if desired, and bake at 190°C for 20–24 minutes until internal temperature reads 74°C.