- 1 none cooking spray
- 2/3 cup ketchup
- 1/3 cup brown sugar
- 1 1/2 tablespoon vinegar, cider
- 3 tablespoon mustard, dijon
- 3 clove garlic
- 1 medium onion
- 1 tablespoon olive oil
- 1 1/4 teaspoon salt
- 3/4 teaspoon black pepper, ground
- 2 teaspoon paprika
- 1 teaspoon thyme, dried
- 1 1/2 tablespoon Worcestershire sauce
- 2 large egg
- 2 pound turkey, ground
- 3/4 cup bread crumbs, plain
- 2 cup broccoli, florets
- 2 cup blueberries
- Set oven rack to middle position and preheat oven to 350°F. Line rimmed baking sheet with heavy-duty aluminum foil and spray with non-stick cooking spray.
- Make BBQ glaze by combining ketchup, brown sugar, cider vinegar and 1 tablespoon of the Dijon mustard; set aside.
- Mince garlic and onion. Heat olive oil in medium sauté pan over medium heat. Add onions to hot oil and cook, stirring occasionally, for 6-8 minutes or until soft. Add garlic and cook 1-2 minutes more. Set aside to cool.
- In a large bowl combine salt, pepper, paprika, thyme, Worcestershire, 2 tablespoons Dijon mustard, eggs and ¼ cup of BBQ glaze; mix well. Add onions and garlic and stir to combine. Add ground turkey and breadcrumbs and mix well with your hands.
- Divide the meat mixture into 2 even amounts and transfer to prepared baking sheet. Shape into 2 long loaves about 1½ inches high x 4 inches wide. Spread remaining BBQ glaze over loaves, letting it drip down the sides a bit. Bake for 40-45 minutes.
- Steam broccoli while meatloaves are baking.
- Slice meat and garnish with parsley if desired. Serve with broccoli and blueberries on the side.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie