Turkey Broccoli Loaf (Printable Version)
Soft ground turkey loaded with cheddar and broccoli. Lighter comfort meal that's great for any family dinner night.
# Everything You’ll Need:
→ Main Ingredients
01 -
150 grams cheddar cheese, shredded
02 -
2 pounds (900 grams) ground turkey—both light and dark meat, don't use the extra lean stuff
03 -
285 grams riced broccoli, frozen and thawed
04 -
30 grams onion, grated
05 -
80 millilitres whole milk
06 -
45 grams panko crumbs
→ Seasonings
07 -
0.5 teaspoon black pepper, ground
08 -
2 teaspoons seasoned salt
→ Binding & Glaze
09 -
Egg, 1 large
10 -
More ketchup for serving if you want
11 -
60 millilitres yellow mustard
12 -
80 millilitres ketchup
# Steps to Cook:
01 -
Let your loaf sit for 5 to 10 minutes. Dab away any watery bits with some paper towel if you see them. Slice it up and offer extra ketchup on the side if you're into that.
02 -
Pop your tray in the oven and bake between 45 and 60 minutes. You're aiming for the center to hit 74°C, which shows it's cooked through.
03 -
Shape that turkey mix into a log right on your baking sheet lined with parchment. Smother the whole thing—top and sides—with the ketchup-mustard glaze.
04 -
Toss the onion, egg, black pepper, and seasoned salt into your bowl with the soaked crumbs. Give it a good mix. Dump in the ground turkey, thawed broccoli, and shredded cheddar. Use your hands to work it together just until mixed. Don’t mix it too much.
05 -
Grate your onion. Defrost broccoli in the microwave or a pot until it's soft and crumbly. In another little bowl, mix ketchup and mustard for the glaze.
06 -
Pour milk over the panko in a big bowl. Leave it to soak while you get other stuff ready.
07 -
Flip your oven on to 190°C (375°F). Grab a baking sheet with a rim and cover it with parchment paper.
# Extra Suggestions:
01 -
Go with a mix of light and dark turkey for best flavor and to keep things juicy—skip extra-lean, it's too dry.
02 -
Use an instant-read thermometer to check it’s done and not dried out.
03 -
Want to switch things up? Scoop into 4 cm-size balls for meatballs, stick on a foil tray, spritz little oil on top, bake at 190°C for about 20 to 24 minutes, and make sure they’re 74°C inside.