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Mini Turkey Meatloaf Sheet Pan Dinner

Easy Mini Turkey Meatloaf Sheet Pan Dinner cooked in a third of the time of traditional meatloaf! This complete comfort dish comes together quickly and effortlessly. Perfect for the meat and potato lover in our lives!
Course Main Dish
Cuisine American
Keyword Mini Turkey Meatloaf Sheet Pan Dinner, Sheet Pan, Sheet Pan Recipes
Prep Time 20 minutes
Cook Time 25 minutes
Servings 4 people
Calories 426kcal
Author Samantha Buckner



  • 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.


Serving: 1serving | Calories: 426kcal | Carbohydrates: 51g | Protein: 37g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 109mg | Sodium: 1329mg | Potassium: 1301mg | Fiber: 9g | Sugar: 13g | Vitamin A: 16409IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 3mg