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Balsamic Glazed Turkey Meatloaf
with Roasted Broccoli & Mashed Potatoes
35 MIN
-$0.05/serving
2 Servings
From the Test Kitchen
In this dish, we’re using a tangy balsamic glaze to top this turkey meatloaf, which we’re mixing with our new mirepoix—an aromatic base of carrots, celery, and onion that helps build layers of savory flavor. For a hearty accompaniment, we’re serving the meatloaf alongside roasted broccoli and delightfully rich cheesy mashed potatoes.
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NutritionPER SERVING
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Calories860 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Beef
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¼ cup Panko Breadcrumbs
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¾ lb Potatoes
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2 cloves Garlic
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½ lb Broccoli
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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2 oz White Cheddar Cheese
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⅓ cup Mirepoix
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2 Tbsps Balsamic Vinegar
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3 Tbsps Ketchup
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1 Tbsp Light Brown Sugar
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¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Medium dice the potatoes. Grate the cheese on the large side of a box grater. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, combine 1 tablespoon of olive oil, as much of the garlic paste as you'd like, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.
2
Prepare the meatloaf
Line a sheet pan with foil. In a bowl, combine the beef, mirepoix, spice blend, and breadcrumbs; season with salt and pepper. Gently mix to combine. Transfer to one side of the sheet pan. Shape into a tightly packed loaf, about 7 inches by 3 inches. In a bowl, combine the ketchup, sugar, and half the vinegar (you will have extra); season with salt and pepper. Whisk to combine. Transfer half the glaze to a bowl and set aside for serving. Evenly top the meatloaf with the remaining glaze.
3
Roast the meatloaf & broccoli
Transfer the broccoli florets to the other side of the sheet pan of prepared meatloaf. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until the broccoli is tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Transfer the roasted meatloaf to a cutting board and let rest at least 2 minutes.
*The USDA recommends a minimum safe cooking temperature of 160°F for beef.
4
Cook & mash the potatoes
Meanwhile, add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the grated cheese and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
5
Finish & serve your dish
Transfer the roasted broccoli to the bowl of spicy garlic oil; toss to coat. Taste, then season with salt and pepper if desired. Carefully slice the rested meatloaf crosswise. Serve the sliced meatloaf with the mashed potatoes and finished broccoli. Top the meatloaf with the reserved glaze. Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Medium dice the potatoes. Grate the cheese on the large side of a box grater. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, combine 1 tablespoon of olive oil, as much of the garlic paste as you'd like, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.
2
Prepare the meatloaf
Line a sheet pan with foil. In a bowl, combine the beef, mirepoix, spice blend, and breadcrumbs; season with salt and pepper. Gently mix to combine. Transfer to one side of the sheet pan. Shape into a tightly packed loaf, about 7 inches by 3 inches. In a bowl, combine the ketchup, sugar, and half the vinegar (you will have extra); season with salt and pepper. Whisk to combine. Transfer half the glaze to a bowl and set aside for serving. Evenly top the meatloaf with the remaining glaze.
3
Roast the meatloaf & broccoli
Transfer the broccoli florets to the other side of the sheet pan of prepared meatloaf. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until the broccoli is tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Transfer the roasted meatloaf to a cutting board and let rest at least 2 minutes.
*The USDA recommends a minimum safe cooking temperature of 160°F for beef.
4
Cook & mash the potatoes
Meanwhile, add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the grated cheese and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
5
Finish & serve your dish
Transfer the roasted broccoli to the bowl of spicy garlic oil; toss to coat. Taste, then season with salt and pepper if desired. Carefully slice the rested meatloaf crosswise. Serve the sliced meatloaf with the mashed potatoes and finished broccoli. Top the meatloaf with the reserved glaze. Enjoy!
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