Turkey-Broccoli Meatloaf


I am obsessed with getting my crew to eat broccoli.  This was yet another attempt that failed with them, but was so delicious for those of us in the house willing to try it, that I had to post it.  And despite the shut out at the dinner table, I am going to make this many more times for them – they. will. like. this.

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I baked it in a muffin tin for easy portion control and also quicker cook time.

The piece de resistance of meatloaf in my opinion, is the next day meatloaf sandwich.  I don’t even take time to warm it up I am so excited to have it – layered on whole wheat bun with cheese, spicy pickles, ketchup and mayonnaise.  You can easily have it for multiple meals several days in a row and never get tired of it (and that would be from experience).

turkey  broc meatloaf sand open (1 of 1)

Turkey-Broccoli Meatloaf
  • 2 lb ground turkey breast
  • 1 medium onion chopped
  • 2-3 garlic cloves finely chopped
  • 1 head of broccoli finely chopped
  • 2 eggs
  • 1/2 cup organic ketchup
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon Worcestershire sauce
  • 3/4 cup oats soaked in 1/2 cup milk for few minutes to soften
  • 1-2 Tablespoons olive oil
  • salt and pepper
  1. Oven to 350. In a large skillet heat olive oil over medium heat- add onions, garlic and broccoli and saute until soft and onions start to slightly brown. Season with salt and pepper. Let cool.
  2. Combine cooked vegetables, turkey breast, eggs, ketchup, dijon, Worcestershire sauce, milk soaked oats and some salt & pepper in a large bowl. Use spoon or hands to combine it all together. Divide amongst a greased muffin tin and bake 30-40 minutes.
  3. To check for doneness, pop one out and cut in half to see if it is cooked through.


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