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Sheet Pan Turkey Meatloaves

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Servings: 4
  • Course: Main Dish

This one-pan meal of meatloaf and broccoli is a quick weeknight dinner with quick cleanup from Reynolds Wrap® Ambassador Skinnytaste.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Non-Stick Aluminum Foil for easy cleanup!  



  • 1 1/3 pounds (20 ounces) 93% ground turkey
  • 1/3 cup quick-cooking oatmeal, or gluten-free oats
  • 6 tablespoons ketchup, divided
  • 1/3 cup minced onion
  • 1 large egg
  • 1/2 teaspoon dried or fresh thyme leaves
  • 1 teaspoon kosher salt
  • 2 teaspoons Worcestershire sauce, divided


  • 1 large bunch broccoli (1 1/2 pounds), cut into florets
  • 2 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • Reynolds Wrap® Non-Stick Aluminum Foil


Step 1

Preheat the oven to 425° F. Line a 13-by-9-inch sheet pan with Reynolds Wrap® Non-Stick Aluminum Foil, dull side facing up toward food.

Step 2

In a medium bowl, toss broccoli with olive oil and season with 1/2 teaspoon salt and spread out on the sheet pan in a single layer on one side.

Step 3

In a medium bowl, combine ground turkey, oatmeal, 1/4 cup ketchup, onion, egg, 3/4 teaspoon salt, 1 teaspoon Worcestershire sauce and thyme, mix well.

Step 4

Divide mixture into 4 equal portions. Shape each portion into a 4-by-3-inch free-form loaf on the other side of the sheet pan.

Step 5

In a small bowl, mix remaining 2 tablespoons ketchup with remaining teaspoon of Worcestershire sauce and brush onto loaves.

Step 6

Bake 30 minutes in the center of the oven, turning the broccoli halfway, until meat is cooked through in the center and the broccoli is slightly charred.

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