Mini Maple-Dijon Glazed Turkey Meatloaves with Broccoli
With pantry seasonings and about 10 minutes, you can turn this sleeper-hit protein into a juicy, tender base for countless quick meals.
Gather Your Ingredients
Key Equipment
Before You Begin
If using whole broccoli, trim the stems from the florets and then peel the stems and slice ½ inch thick.
Instructions
1.
Process shallot, panko, ½ teaspoon salt, and pepper in food processor, scraping down sides as necessary, until shallot is finely ground, about 20 seconds. Add turkey, milk, butter, and Worcerstershire and pulse until just combined, 8 to 12 pulses. Transfer to bowl, cover, and refrigerate until ready to use. (Turkey mixture can be refrigerated for up to 2 days or frozen for up to 1 month).
2.
Adjust oven rack to middle position and heat oven to 400 degrees. Set wire rack in rimmed baking sheet and spray rack with vegetable oil spray. Stir mustard, sugar and maple syrup together in bowl.
3.
Divide ground turkey mix into 4 equal portions and shape each portion into 3 by 4 ½-inch ovals. Arrange meatloaves in row down center of rack, leaving about 3 inches of space on both sides for broccoli. Brush half of glaze over meatloaves. Toss broccoli, 1 tablespoon oil, and remaining ½ teaspoon salt in bowl until evenly coated. Arrange broccoli on both sides of meatloaves. Reserve bowl.
4.
Bake until meatloaves register 130 to 135 degrees, 14 to 16 minutes. Brush with remaining glaze and continue to cook until meatloaves register 160 to 165 degrees about 5 minutes longer. Let meatloaves rest for 5 minutes. Meanwhile, return broccoli to bowl and toss with remaining 1 tablespoon oil, lemon zest and juice. Season with salt and pepper to taste and serve.
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