Mini Turkey Meatloaves with Roasted Broccoli
These Mini Turkey Meatloaves with Roasted Broccoli turn a classic comfort food into a weeknight-friendly, MIND diet–approved dinner. Portion-sized loaves bake alongside crisp-tender broccoli on a single sheet pan, keeping cleanup simple while packing in lean protein, fiber, and flavor. Perfect for busy evenings, these little loaves are hearty enough to satisfy yet light enough to leave you energized.
Ingredients
- 1 lb ground turkey
- 1/2 cup rolled oats
- 2 tbsp ground flaxseed
- 1/2 small onion, minced
- 1 small carrot, grated
- 1 cup spinach, chopped
- 1 egg
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp pepper
Glaze
- 3 tbsp ketchup
- 1 tbsp balsamic vinegar
Broccoli
- 1 bunch broccoli, chopped
- 1 tbsp olive oil
- pinch salt
- pinch pepper
Instructions
- Heat oven to 400°F. Line a large sheet pan with parchment paper.
- In a large bowl, gently mix turkey, oats, flaxseed, onion, carrot, spinach, egg, Dijon, Worcestershire, Italian seasoning, salt, and pepper. Mix just until combined — do not overwork.
- Form mixture into 8 small oval loaves and place on one half of the sheet pan.
- Toss broccoli with olive oil, salt, and pepper.
- Stir together ketchup and balsamic vinegar. Brush evenly over the tops of the meatloaves.
- Bake meatloaves for 10–12 minutes. Remove pan, add broccoli in a single layer, then return to oven and bake another 12–15 minutes, until meatloaves reach 165°F and broccoli is tender with lightly golden edges.
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Published: Sep 29, 2025