These Turkey Meatloaves with Ranch Potatoes and Broccoli are the perfect homemade meal when you’re craving something comforting and delicious. Healthy and well-balanced with lean protein, tons of veggies and loads of yummy flavor – they’ve got it all!
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So in case you didn’t get the memo it’s back-to-school season! Number 2 pencils, spiral notebooks and backpacks are everywhere you turn. And in case the onslaught of flyers, coupons and commercials weren’t enough of a reminder, you always have social media to jog your memory.😄
I have to admit it’s super sweet to see all those cute first day back-to-school photos on Facebook. Aw, so presh.💕
But truth be told, the photos I’m really loving are those hilarious shots of moms commemorating this most wonderful time of the year. I’m sure you’ve seen them… there’s the one with mom on a floatie in the pool with a big glass of chardonnay and the kiddos standing by with those new backpacks and super sad faces.😂 It’s good stuff people.👌
I’m sure most of the pictures were staged but you know what they say – there’s some truth behind every joke. If you missed the funny photos you can check them out here at Today.com – that is AFTER you finish reading this very informative and enlightening blog post I wrote just for you.✨ Ahem.
Well, since I’m a team player I wanted to pitch in and do my part. So I whipped up a little back-to-school meal to help a family out. I give you… Turkey Meatloaves with Ranch Potatoes and Broccoli. You’re so welcome.🙏
As the name states these little meat bombs are made with (low fat) ground turkey and a whole grocery cart full of veggies. So, they’re not only healthy but they’re super flavorful and sooo moist. No turkey jerky going on around here.🙌
AND since they’re formed into adorable little portions they only take 15 minutes to cook. Whaaaa!!😳 Like I said; me = team player.😊
If that wasn’t enough, we’ve got everyone’s favorite flavor in world – ranch – coated on our broccoli and little yellow potatoes.😋 All baked to perfection in only 20 minutes.💚
Here’s where it gets really good… if you follow my carefully crafted meal prep timeline, you can have this entire meal ready and on the table in 40 minutes.👍🎉 What can I say? I’m a giver.
Let me break it all down for you…
First, preheat your oven to 425 degrees.
Now rinse and cut up the broccoli and potatoes. Toss them with 3 tablespoons of ranch dip mix, 2 tablespoons olive oil, and juice from ½ a lemon. Scatter them on your favorite baking sheet lined with parchment paper and bake for 20 minutes. (Just a suggestion – do us both a favor and PLEASE set a timer.⏲)
While those veggies cook, prepare the mini meatloaves.
Normally I would chop and cook my veggies before adding them into my meatloaf. But in the name of getting this meal on the table quicker I shredded my carrot, onion and zucchini in the food processor. That way it’s small enough to mix into the meatloaf and cook all at once. Brilliant – right!??👏
Next, I minced some garlic, chopped the parsley and cut up one jarred red bell pepper. (This is another time saving move – the pepper is already cooked so just chop it up and mix it in.) I added all the veggies into a large mixing bowl and folded them together.
I added in the egg, almond meal, salt, pepper, cayenne, and ground turkey. Then gently mixed it together without overworking it.
Next, I scooped up 6 handfuls of the mixture and placed them on a baking sheet lined with parchment paper, then, formed my mini meatloaves into 2½ x 4 inch bricks.👇
Finally, in a small mixing bowl stir together some ketchup, mustard and a little maple syrup (or honey). Now add one spoonful onto each meatloaf and smooth over just the tops.
At this point your ranch potatoes and broccoli should be finished cooking. Remove them from the oven, but leave the oven heat on at 425.
Now toss those turkey meatloaves into the oven and cook for 15-20 minutes, or until a thermometer inserted into the middle of the loaves reads 165 degrees.♨️ No need to over-cook that meat when you have a handy dandy thermometer telling you it’s cooked to the proper temperature – amiright?
These Turkey Meatloaves with Ranch Potatoes and Broccoli are the perfect homemade meal when you’re craving something comforting and delicious.😋
There you have it, another healthy and well-balanced meal with lean protein, tons of veggies and loads of yummy flavor. Enjoy my friend!
For The Ranch Potatoes and Broccoli:
- 1 large head of broccoli, rinsed and cut into 1½ inch florets
- 1 pound of Baby Dutch Yellow Potatoes, rinsed and cut in half
- 3 tablespoons ranch seasoning from Hidden Valley Ranch Dip Packet
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice (½ lemon, juiced)
- 1 tablespoon grated Parmesan cheese
For The Turkey Meatloaf:
- 1 carrot shredded
- 1 small zucchini, shredded
- 1 medium onion, shredded
- 1 jarred roasted red pepper, chopped
- 4 garlic cloves, minced
- ½ cup parsley leaves, chopped
- 1 lb ground turkey, 99% lean
- 1 egg
- 1/3 cup almond meal, or substitute bread crumbs
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne
For The “Quick BBQ Sauce:”
- ¼ cup Simply Heinz Ketchup (contains no partially hydrogenated oil or high fructose corn syrup)
- 2 teaspoons yellow mustard
- 1 teaspoon pure maple syrup (or substitute honey)
- Preheat oven to 425 degrees.
- Toss broccoli florets and halved potatoes in the ranch dip mix, olive oil and lemon juice. Spread evenly on a parchment-lined baking sheet and bake at 425 for 20 minutes. Remove and sprinkle with Parmesan cheese.
- Meanwhile, mix together all Turkey Meatloaf ingredients and form 6 small loaves – about 4 x 2½ inches. Place on a parchment-lined baking sheet, spaced evenly.
- In a small mixing bowl stir together “Quick BBQ Sauce” ingredients. Add one spoonful on top of each loaf, and spread evenly across the top.
- Bake the turkey meatloaves for 15-20 minutes, or until a meat thermometer reads 165 degrees.
Serving Size1 mini meatloaf and veggies
Amount Per Serving Calories 290Total Fat 10gSaturated Fat 1gUnsaturated Fat 0gCholesterol 69mgSodium 501mgCarbohydrates 25gFiber 6gSugar 6gProtein 26g