Mini Maple-Dijon Glazed Turkey Meatloaves with Broccoli
By Lan LamPublished on December 4, 2023
Time
55 minutes
Yield
Serves 4
Ingredients
1 shallot, chopped coarse (⅓ cup)¼ cup panko bread crumbs 1 teaspoon kosher salt, divided ¼ teaspoon pepper 1 pound 93 percent lean ground turkey ¼ cup milk 2 tablespoons unsalted butter, melted and cooled1 tablespoon Worcestershire sauce 2 tablespoons Dijon mustard 1½ teaspoons packed dark brown sugar 1 tablespoon maple syrup 1 pound broccoli florets, cut into 1 ½-inch pieces2 tablespoon extra-virgin olive oil, divided¼ teaspoon lemon zest plus 1 tablespoon lemon juice
Before You Begin
If using whole broccoli, trim the stems from the florets and then peel the stems and slice ½ inch thick.
Instructions
- Process shallot, panko, ½ teaspoon salt, and pepper in food processor, scraping down sides as necessary, until shallot is finely ground, about 20 seconds. Add turkey, milk, butter, and Worcerstershire and pulse until just combined, 8 to 12 pulses. Transfer to bowl, cover, and refrigerate until ready to use. (Turkey mixture can be refrigerated for up to 2 days or frozen for up to 1 month).
- Adjust oven rack to middle position and heat oven to 400 degrees. Set wire rack in rimmed baking sheet and spray rack with vegetable oil spray. Stir mustard, sugar and maple syrup together in bowl.
- Divide ground turkey mix into 4 equal portions and shape each portion into 3 by 4 ½-inch ovals. Arrange meatloaves in row down center of rack, leaving about 3 inches of space on both sides for broccoli. Brush half of glaze over meatloaves. Toss broccoli, 1 tablespoon oil, and remaining ½ teaspoon salt in bowl until evenly coated. Arrange broccoli on both sides of meatloaves. Reserve bowl.
- Bake until meatloaves register 130 to 135 degrees, 14 to 16 minutes. Brush with remaining glaze and continue to cook until meatloaves register 160 to 165 degrees about 5 minutes longer. Let meatloaves rest for 5 minutes. Meanwhile, return broccoli to bowl and toss with remaining 1 tablespoon oil, lemon zest and juice. Season with salt and pepper to taste and serve.
Time
55 minutesYield
Serves 4Ingredients
1 shallot, chopped coarse (⅓ cup)
¼ cup panko bread crumbs
1 teaspoon kosher salt, divided
¼ teaspoon pepper
1 pound 93 percent lean ground turkey
¼ cup milk
2 tablespoons unsalted butter, melted and cooled
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
1½ teaspoons packed dark brown sugar
1 tablespoon maple syrup
1 pound broccoli florets, cut into 1 ½-inch pieces
2 tablespoon extra-virgin olive oil, divided
¼ teaspoon lemon zest plus 1 tablespoon lemon juice
Test Kitchen Techniques
Ingredients
1 shallot, chopped coarse (⅓ cup)
¼ cup panko bread crumbs
1 teaspoon kosher salt, divided
¼ teaspoon pepper
1 pound 93 percent lean ground turkey
¼ cup milk
2 tablespoons unsalted butter, melted and cooled
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
1½ teaspoons packed dark brown sugar
1 tablespoon maple syrup
1 pound broccoli florets, cut into 1 ½-inch pieces
2 tablespoon extra-virgin olive oil, divided
¼ teaspoon lemon zest plus 1 tablespoon lemon juice
Test Kitchen Techniques
Ingredients
1 shallot, chopped coarse (⅓ cup)
¼ cup panko bread crumbs
1 teaspoon kosher salt, divided
¼ teaspoon pepper
1 pound 93 percent lean ground turkey
¼ cup milk
2 tablespoons unsalted butter, melted and cooled
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
1½ teaspoons packed dark brown sugar
1 tablespoon maple syrup
1 pound broccoli florets, cut into 1 ½-inch pieces
2 tablespoon extra-virgin olive oil, divided
¼ teaspoon lemon zest plus 1 tablespoon lemon juice
Test Kitchen Techniques
Why This Recipe Works
For speedier meatloaf, we started with a ground turkey mixture designed to be cooked at high heat without toughening up or drying out. We divided that mixture into four individual servings and put them on a wire rack set in a rimmed baking sheet so that they cooked evenly from all sides. We glazed the meatloaves twice with a sweet and tangy maple-Dijon glaze, first after shaping and then again when the meatloaves were mostly cooked. The first coating dried out in the oven, forming a sticky base that the remaining glaze could cling to. We used the empty space on either side of the mini-meatloaves to roast broccoli florets and dress them with lemon just before serving.
Want more? Read the whole storyBefore You Begin
If using whole broccoli, trim the stems from the florets and then peel the stems and slice ½ inch thick.
Instructions
- Process shallot, panko, ½ teaspoon salt, and pepper in food processor, scraping down sides as necessary, until shallot is finely ground, about 20 seconds. Add turkey, milk, butter, and Worcerstershire and pulse until just combined, 8 to 12 pulses. Transfer to bowl, cover, and refrigerate until ready to use. (Turkey mixture can be refrigerated for up to 2 days or frozen for up to 1 month).
- Adjust oven rack to middle position and heat oven to 400 degrees. Set wire rack in rimmed baking sheet and spray rack with vegetable oil spray. Stir mustard, sugar and maple syrup together in bowl.
- Divide ground turkey mix into 4 equal portions and shape each portion into 3 by 4 ½-inch ovals. Arrange meatloaves in row down center of rack, leaving about 3 inches of space on both sides for broccoli. Brush half of glaze over meatloaves. Toss broccoli, 1 tablespoon oil, and remaining ½ teaspoon salt in bowl until evenly coated. Arrange broccoli on both sides of meatloaves. Reserve bowl.
- Bake until meatloaves register 130 to 135 degrees, 14 to 16 minutes. Brush with remaining glaze and continue to cook until meatloaves register 160 to 165 degrees about 5 minutes longer. Let meatloaves rest for 5 minutes. Meanwhile, return broccoli to bowl and toss with remaining 1 tablespoon oil, lemon zest and juice. Season with salt and pepper to taste and serve.
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