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Tyler Florence

Tolan's turkey and pancetta meatloaf with roasted broccoli and romesco

Dairy-Free

4 Servings, 630 Calories/Serving

40 – 50 Minutes

Not your grandmother’s meatloaf, our twist on a family favorite is taken above and beyond with turkey and pancetta glazed in a house-made mix of ketchup, mustard, and Worcestershire.

Ingredients

  • 1 yellow onion
  • 2 or 3 cloves peeled fresh garlic
  • 3 ounces diced pancetta
  • Tolan’s meatloaf glaze (ketchup - Dijon mustard - vegan Worcestershire sauce)
  • 1 pound ground turkey
  • 1 pasture-raised organic egg
  • ½ cup whole wheat panko
  • ¾ pound broccoli
  • Sun Basket romesco (roasted red peppers - almonds - fresh garlic - olive oil - sherry vinegar - sweet smoked paprika - salt)

Ingredient IQ

Romesco, the sweet red pepper dipping sauce for the broccoli, originated in Catalan Spain. We love to eat it with almost any vegetable, such as roasted potatoes or cauliflower. Or try slathering it on your next sandwich.

Nutrition per serving

Instructions

1

Cook the pancetta and onion

Heat the oven to 375°F.
  • Peel and coarsely chop enough yellow onion to measure 1 cup.
  • Finely chop, press, or grate enough garlic to measure 2 teaspoons.
In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the pancetta and cook, stirring occasionally, until lightly browned and beginning to crisp, 3 to 4 minutes. Spoon off all but about 1 tablespoon fat from the pan. Add the onion and garlic to the pancetta and cook, stirring occasionally, until the onion starts to soften, 4 to 6 minutes. Transfer to a plate to cool.

2

Assemble the meatloaf

  • Measure out 3 tablespoons meatloaf glaze; set aside the rest for glazing.
  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel.
In a large bowl, using a whisk or fork, lightly beat the egg. Stir in the pancetta-onion mixture, panko, and the 3 tablespoons meatloaf glaze. Add the turkey, season with salt and pepper, and mix until just combined. Transfer the meatloaf mixture to a medium baking dish, pressing it evenly into the dish. Spread about ¼ cup of the remaining meatloaf glaze on top in an even layer.

3

Bake the meatloaf

Bake, rotating the baking dish halfway through, until the meatloaf is browned on top and cooked through, 30 to 35 minutes; a metal knife inserted into the center for 30 seconds should come out hot to the touch, or an instant-read thermometer inserted into the center should register 165°F.
Remove the meatloaf from the oven, slather with the remaining meatloaf glaze, and cut into thick slices.
While the meatloaf bakes, prepare the broccoli.

4

Prep and roast the broccoli

  • Cut the broccoli into 1-inch florets; trim off any coarse stems.
On a sheet pan, toss the broccoli with 1 to 2 tablespoons oil and season generously with salt and pepper. Spread in an even layer. Transfer the broccoli to the oven with the meatloaf and roast until the broccoli is lightly browned and crisp-tender, 10 to 15 minutes.

5

Serve

Transfer the meatloaf slices and broccoli to individual plates. Serve the romesco on the side as a dipping sauce for the broccoli.

Kids Can!

  • Press the garlic (if you have a press).
  • Measure out the meatloaf glaze.
  • Toss the broccoli with oil, salt, and pepper.
  • Set the table.
  • Serve the meal.

Calories: 630, Protein: 32g (64% DV), Fiber: 5g (20% DV), Total Fat: 42g (65% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 6g, Saturated Fat: 9g (45% DV), Cholesterol: 140mg (47% DV), Sodium: 1340mg (56% DV), Carbohydrates: 29g (10% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV). Contains: Eggs, Tree Nuts, Wheat, Soy

Sodium does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.