Ingredients
20ozground turkey,(93%)
⅓cupquick cooking oatmeal,or gluten-free oats
6tbspketchup,divided
⅓cuponion,minced
1large egg
½tspthyme leaves,dried or fresh
1tspkosher salt
2tspWorcestershire sauce,divided
1½lbslarge broccoli,(1 large bunch), cut into florets
2tbspolive oil
¾tspkosher salt
Reynolds Wrap Non-Stick Foil
Preparation
Preheat the oven to 425 degrees F. Line a 13×9-inch sheet pan with Reynolds Wrap Non-Stick Foil, dull side facing up towards the food.
In a medium bowl, toss the broccoli with oil and season with ½ teaspoon salt. Spread them out on the sheet pan in a single layer on one side.
In a medium bowl, combine the ground turkey, oatmeal, ¼ cup of ketchup, onion, egg, ¾ teaspoon of salt, 1 teaspoon of Worcestershire sauce, and thyme, and mix well.
Divide the mixture into 4 equal portions. Shape each portion into a 4×3-inch free-form loaf on the other side of the sheet pan.
In a small bowl, mix the remaining 2 tablespoons of ketchup with the remaining teaspoon of Worcestershire sauce. then brush it onto the loaves.
Bake for 30 minutes in the center of the oven, turning the broccoli halfway, until meat is cooked through in the center and the broccoli is slightly charred.
Serve warm, and enjoy!
