Tolan's turkey and pancetta meatloaf with roasted broccoli and romesco
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.
In your bag
- 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)
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.
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, Soybeans
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.