Tyler Florence

Tolan's turkey meatloaf with roasted broccoli and romesco

Dairy Free

4 Servings, 590 Calories/Serving

40 – 50 Minutes

This is a collaboration between Sun Basket and Food Network Chef Tyler Florence, whose wife, Tolan, is the inspiration for the recipe. Her signature glaze of ketchup, mustard, and Worcestershire does double duty, as both a topping for the loaf and a seasoning for the meat.


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



Cook the pancetta and onion

Heat the oven to 375°F.
  • Peel and coarsely chop the yellow onion.
  • 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 crisp and the fat dissolves, 3 to 4 minutes. Spoon off all but about 1 tablespoon oil 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.


Assemble the meatloaf

  • Cut off a small corner of 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, almond meal, Worcestershire sauce (if using), and 2 tablespoons meatloaf glaze (set aside the remaining sauce for glazing). Add the turkey, season with salt and pepper, and mix until just combined. Transfer the meatloaf mixture to a medium baking dish. Spread about ¼ cup of the remaining meatloaf glaze on top in an even layer.


Bake the meatloaf

Bake, rotating the pan 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.


Prep and roast the broccoli

  • Cut the broccoli crowns into 1-inch florets.
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.



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

Ingredient IQ Romesco, the sweet red pepper dipping sauce for the broccoli, originated in the Catalonia region of Spain. We love to eat it with almost any vegetable. Try it with roasted potatoes or cauliflower, or slather it on your next sandwich.

Kids can!
  • Press the garlic (if you have a press).
  • Set the timer for the meatloaf.
  • Toss the broccoli with oil, salt, and pepper.
  • Set the table.
  • Serve the meal.

Nutrition per serving: Calories: 590, Protein: 32 g, Total Fat: 39 g, Monounsaturated Fat: 17 g, Polyunsaturated Fat: 6 g, Saturated Fat: 8 g, Cholesterol: 140 mg, Carbohydrates: 29 g, Fiber: 5 g, Added Sugar: 0 g, Sodium: 1190 mg,
Contains: tree nuts, eggs, soy, wheat.

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