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+ servings

Turkey Meatloaves with Ranch Potatoes And Broccoli

The perfect easy healthy comfort meal!

Course Entree
Cuisine American
Keyword Turkey Meatloaf, Turkey Meatloaves
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 290 kcal
Author Holly Sander


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)


  1. Preheat oven to 425 degrees.
  2. 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.

  3. 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.

  4. 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.

  5. Bake the turkey meatloaves for 15-20 minutes, or until a meat thermometer reads 165 degrees.