Turkey Meatloaf & Tomato-Caper Sauce with Roasted Vegetables & Romano Cheese

Turkey Meatloaf & Tomato-Caper Sauce

with Roasted Vegetables & Romano Cheese

Group Created with Sketch. 30 min
Carb Conscious i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 620 Cals/serving
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To elevate this savory turkey meatloaf, we’re topping it with a delicious, buttery pan sauce made with garlic, capers, and fresh tomatoes, which we crush with a spoon as they cook to release their sweet natural juices. For a hearty accompaniment, we’re roasting the meatloaf alongside broccoli and onion coated with a bit of romano cheese for extra richness.

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fresh
ingredients
Turkey Meatloaf & Tomato-Caper Sauce with Roasted Vegetables & Romano Cheese
Title
  • 10 oz Ground Turkey
  • 1 Pasture-Raised Egg
  • 2 cloves Garlic
  • 4 oz Grape Tomatoes
  • 1 Red Onion
  • ½ lb Broccoli
  • 2 Tbsps Butter
  • 1 Tbsp Capers
  • ¼ cup Panko Breadcrumbs
  • 2 Tbsps Sliced Roasted Almonds
  • ¼ cup Grated Romano Cheese
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Prepare the vegetables:
1 Prepare the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Lightly oil a sheet pan. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Combine in a large bowl. Add half the cheese and 2 teaspoons of olive oil; season with salt and pepper. Stir to coat. 

Prepare the meatloaf:
2 Prepare the meatloaf:

In a bowl, combine the turkey, egg, spice blend, and breadcrumbs; season with salt and pepper. Gently mix to combine. Transfer to one side of the oiled sheet pan. Shape into a tightly packed loaf, about 7 inches by 3 inches. 

Roast the meatloaf & vegetables:
3 Roast the meatloaf & vegetables:

Transfer the seasoned vegetables to the other side of the sheet pan of prepared meatloaf. Arrange in an even layer. Roast 16 to 18 minutes, or until the vegetables are tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. 

* An instant-read thermometer should register 160°F.

Prepare the remaining ingredients:
4 Prepare the remaining ingredients:

Meanwhile, halve the tomatoes. Peel and roughly chop 2 cloves of garlic.

Make the pan sauce:
5 Make the pan sauce:

Once the meatloaf and vegetables have roasted about 10 minutes, in a medium pan (nonstick, if you have one), heat half the butter on medium-high until melted. Add the halved tomatoes, capers, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter), remaining butter, and 1 tablespoon of water. Cook, stirring frequently and pressing down on the tomatoes with the back of a spoon, 2 to 3 minutes, or until thoroughly combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Slice the meatloaf & serve your dish:
6 Slice the meatloaf & serve your dish:

Carefully transfer the roasted meatloaf to a cutting board, then slice crosswise. Serve the sliced meatloaf with the roasted vegetables. Top the meatloaf with the pan sauce. Top the vegetables with the almonds. Garnish with the remaining cheese. Enjoy!

Tips from Home Chefs

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Prepare the vegetables:
1 Prepare the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Lightly oil a sheet pan. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Combine in a large bowl. Add half the cheese and 2 teaspoons of olive oil; season with salt and pepper. Stir to coat. 

2 Prepare the meatloaf:

In a bowl, combine the turkey, egg, spice blend, and breadcrumbs; season with salt and pepper. Gently mix to combine. Transfer to one side of the oiled sheet pan. Shape into a tightly packed loaf, about 7 inches by 3 inches. 

Prepare the meatloaf:
Roast the meatloaf & vegetables:
3 Roast the meatloaf & vegetables:

Transfer the seasoned vegetables to the other side of the sheet pan of prepared meatloaf. Arrange in an even layer. Roast 16 to 18 minutes, or until the vegetables are tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. 

* An instant-read thermometer should register 160°F.

4 Prepare the remaining ingredients:

Meanwhile, halve the tomatoes. Peel and roughly chop 2 cloves of garlic.

Prepare the remaining ingredients:
Make the pan sauce:
5 Make the pan sauce:

Once the meatloaf and vegetables have roasted about 10 minutes, in a medium pan (nonstick, if you have one), heat half the butter on medium-high until melted. Add the halved tomatoes, capers, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter), remaining butter, and 1 tablespoon of water. Cook, stirring frequently and pressing down on the tomatoes with the back of a spoon, 2 to 3 minutes, or until thoroughly combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

6 Slice the meatloaf & serve your dish:

Carefully transfer the roasted meatloaf to a cutting board, then slice crosswise. Serve the sliced meatloaf with the roasted vegetables. Top the meatloaf with the pan sauce. Top the vegetables with the almonds. Garnish with the remaining cheese. Enjoy!

Slice the meatloaf & serve your dish: