I’m thrilled to be in partnership with Reynolds Wrap® Foil and excited to show you how to use Reynolds Wrap® Foil to make an easy clean-up sheet pan meal!
This Mini Turkey Meatloaf Sheet Pan Dinner is perfect for all of you meat and potato lovers out there! Everything cooks on a foil-lined sheet pan making for a quick and complete meal with an easy cleanup.
So if you’re looking to have meatloaf in a fraction of the time of traditional meatloaf, as well as less dishes to wash – then this is the recipe for you!
MINI TURKEY MEATLOAF SHEET PAN DINNER
What could be better than a whole dinner cooked to perfection on one sheet pan? After a long work day or week, meals like this are essential to saving time. Meals that come together effortlessly, taste delicious and make the whole family happy.
You can never go wrong with a warm, comforting meal like this one. This Mini Turkey Meatloaf Sheet Pan Dinner comes together with two mixing bowls and a sheet pan. And when you use Reynolds Wrap® Heavy Duty Foil to line the pan – you make cleanup a breeze! No one wants to wash any more dishes than they have to.
Now that we all have been cooking at home more than ever before – I have grown thankful for easy sheet pan meals using Reynolds Wrap® Heavy Duty Foil. The mini turkey meatloaves cook alongside the broccoli and the sweet potato chunks without a change in temperature or time. Once everything is done, simply remove the foil from the pan and discard – resulting in one less dish that needs to be washed!
INGREDIENTS NEEDED FOR THIS SHEET PAN MEAL
- Lean ground turkey
- White or yellow onion
- Whole wheat breadcrumbs
- Seasonings: salt, dried thyme, garlic powder, black pepper, paprika
- Worcestershire sauce
- Veggies: broccoli and sweet potato
- Olive oil
COOKING TIPS AND SUBSTITUTIONS
→ Lean ground turkey can be substituted with ground chicken or ground beef. If using ground beef, aim for the 90/70 to keep the fat content low, but not low enough the meat ends up dry. A little extra fat keeps the meat tender and moist!
→ Whole wheat breadcrumbs can be substituted with regular breadcrumbs, gluten-free breadcrumbs, panko, or instant oatmeal.
→ Ketchup – not a fan? Swap with your favorite barbecue sauce!
→ Broccoli and sweet potato can be substituted with your favorite veggies; cauliflower, carrots, green beans, etc. Time may vary depending on the vegetables you use, as well as how large or small they’re cut, so keep an eye on them the last 5-10 minutes and remove when they reach desired doneness.
→ Frozen vs. fresh veggies – save time by using frozen broccoli florets. No need to thaw before baking. Baking times may vary if using fresh vs. frozen, so check the last 5-10 minutes.
→ Don’t forget to wrap your sheet pan(s) in Reynolds Wrap® Heavy Duty Foil for easy cleanup!
- 1-2 sheet pans – this recipe is intended for four people. If doubling vegetables, I recommend using 2 sheet pans to prevent overcrowding to ensure everything cooks evenly.
- Reynolds Wrap® Heavy Duty Foil
- 1 large mixing bowl, 1 small mixing bowl
- Cutting board and knife
HOW TO MAKE THESE MINI TURKEY MEATLOAVES
Making mini turkey meatloaves from scratch is super simple and similar to making traditional meatloaf. The only difference is the cooking method and time. The flavor and tenderness is there – in a third of the time as traditional meatloaf baked in a loaf pan!
Combine all of the ingredients for the meatloaf into a large mixing bowl and mix well. I find it’s easier to mix with your hands, or a large serving fork, to fully incorporate all of the ingredients.
Next, shape the mixture into four equal loaves. Either eyeball it or weigh each one to ensure each loaf is approximately the same size. Line the baking sheet(s) with Reynolds Wrap® Heavy Duty Foil!
Place the meatloaves onto the sheet pan and brush each with the ketchup mixture to add some extra flavor, as well as help keep the tops of these loaves from drying out. Add the prepped vegetables to the lined sheet pan. Drizzle a little olive oil over all of the vegetables, season with salt and pepper and toss to coat using a spatula.
Nothing to it! You’ll have a filling meal for your entire family ready in well under an hour with very few dishes used and a super simple cleanup!
MORE SHEET PAN RECIPES TO TRY
- Simple Sheet Pan Chicken Fajitas
- Easy Roasted Sweet Potato Bites
- Easy Sheet Pan Breakfast Potatoes
- Sheet Pan Lemon Balsamic Chicken and Vegetables
- Loaded Chipotle Chicken Carnitas Nachos
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Mini Turkey Meatloaf Sheet Pan Dinner
- 1 pound lean ground turkey, (90/10)
- 1 large egg
- 1/4 cup minced onion
- 1/2 cup whole wheat breadcrumbs, (can sub with panko or instant oats)
- 1 teaspoon salt, (more or less, to taste)
- 1/4 teaspoon black pepper, (more or less, to taste)
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/3 cup ketchup, (can sub with BBQ sauce)
- 1 teaspoon worcestershire sauce
- 1 large bunch broccoli, (1 1/2 pounds) (cut into small florets)
- 1 pound sweet potato, (cut into 1/2-3/4" chunks)
- 2 tablespoons olive oil
- 1/2 teaspoon salt, (more or less, to taste)
- 1/4 teaspoon black pepper, (more or less, to taste)
- Reynolds Wrap Heavy Duty Foil
- Preheat oven to 425 degrees F and place rack in the center of the oven. Line a 13x9-inch sheet pan with Reynolds Wrap Heavy Duty Foil, making sure to cover the edges.
- To a large mixing bowl, combine ground turkey, egg, onion, breadcrumbs, and seasonings. Mix well.
- Divide mixture into 4 equal portions, either by sight or using a food scale. Form each loaf and place on one side of the prepared sheet pan.
- In a small mixing bowl, combine the ketchup and worcestershire sauce. Brush onto the tops of each loaf.
- To the other side of the sheet pan, add the cubed sweet potato and then the broccoli florets making sure everything is spaced out for even baking.Do not overcrowd the pan. Line and use a second sheet pan if necessary. Especially if you're going to double the vegetables.
- Drizzle olive oil over the the top of the vegetables. Season with salt and pepper. Using a spatula, toss to coat. Spray a little olive oil cooking spray over the top to ensure each vegetable is coated. This will help them to crisp in the oven.
- Bake 20-25 minutes, flipping the vegetables halfway through. Allow to bake until the center of each meatloaf reads 165 degrees F and the vegetables are tender.