Ingredients
| 1 | (16-ounce) package JENNIE-O® Lean Ground Turkey |
| ¾ | cup breadcrumbs |
| 1 | small onion, minced |
| 1 | egg |
| ½ | cup ketchup, divided |
| 2 | teaspoons Worcestershire sauce |
| ¾ | teaspoon freshly ground black pepper, divided |
| 1 | teaspoon salt, divided |
| 3 | tablespoons brown sugar |
| 3 | large potatoes, peeled and cut into 1/2-inch pieces |
| 3 | tablespoons olive oil, divided |
| 1 | pound broccoli florets, trimmed and halved |
Directions
Heat oven to 400°F. Lightly spray a large, rimmed baking sheet with non-stick cooking spray.
In medium bowl place ground turkey, breadcrumbs, onion, egg, ¼ cup ketchup, Worcestershire sauce, ½ teaspoon salt and ½ teaspoon pepper. Mix well. Shape into 4 loaves; place on prepared pan. Combine remaining ketchup and brown sugar; brush over loaves.
Drizzle potatoes with 2 tablespoons oil. Toss to coat. Add to pan in a single layer. Bake 25 minutes.
Drizzle broccoli with remaining oil. Add to pan. Bake 10 to 15 minutes or until the internal temperature of meatloaf is well-done, 165°F as measured by a meat thermometer and vegetables are tender. Let stand 5 minutes before serving.
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