Make an entire family dinner on one pan when you make this sheet pan turkey meatloaf. This juicy meatloaf recipe even includes the best side dishes, using the same sheet pan!
Healthy Sheet Pan Turkey Meatloaf
The only thing better than making a healthy dinner is making this dinner on just one pan. I love cooking and really love saving myself clean-up work later.
In this recipe, I’ll show you how to cook both a light and healthy turkey meatloaf and roasted carrots and veggies on the side. When you pull this pan out of the oven, dinner is ready!
This sheet pan recipe is perfect for those busy days when you just want to put everything in the oven and have it cook at the same time. I wrote the recipe with all the times measured out so that you can roast the veggies while you mix and form the meatloaf. Then, you finish roasting the veggies on the same pan as the veggies!
There are a lot of different ways you can make this recipe and I’ll share some of my favorite ingredient swaps at the end of this post.
I just know you are going to love how this tastes! The meatloaf is gluten-free and can even be low-carb with just a few ingredient swaps.
You can taste the whole ingredients and unique spice combinations. It’s heart-healthy and will fuel you all day long. Here is a bit more information about what I used:
- Carrots: Roast enough carrots to feed your entire family, I peeled and diced about 16 ounces of carrots.
- Potatoes: You will need about a pound of baby red potatoes to add as another healthy side dish.
- Olive Oil: Use about two tablespoons to coat the carrots and potatoes before you roast them.
- Salt and Pepper: Add just enough salt and pepper to enhance all the flavors in this sheet pan recipe, about 1/2 a teaspoon of each. You’ll also need another 1/2 a teaspoon of both spices for the meatloaf.
- Ground Turkey: I used a pound of ground turkey to make the meatloaf.
- Onion: Chop up your favorite type of onion. I prefer to use yellow onion in meatloaf because it has a milder flavor that mixes well with the other spices.
- Egg: This is an emulsifier and helps all the ingredients in the meatloaf stick together – you need 1 large egg.
- Ketchup: You only need a little bit, about 2 tablespoons, to mix into the turkey meatloaf. You’ll also use another 2 tablespoons of ketchup to brush on the outside of the meatloaf too.
- BBQ Sauce: Add 2 tablespoons inside the meatloaf and another 2 tablespoons on the outside.
- Almond Flour: This is what keeps the meatloaf gluten-free. Use 1/3 a cup of blanched almond flour, not almond meal.
- Italian Seasoning: You could use your own combination of Italian spices, but I just prefer to add a teaspoon of pre-made Italian seasoning.
Kitchen Tools Required
This recipe uses very basic kitchen tools. Here is what I used:
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Box Grater
For measuring, you will need 1/3 cup, 1/2 teaspoon, and 1 tablespoon.
How To Make A Sheet Pan Turkey Meatloaf Dinner
This recipe is pretty easy to make, especially if you have ever made a sheet pan dinner before!
First, pre-heat the oven to 400F and line the baking sheet with parchment paper.
While it is preheating, combine cut carrots and cut potatoes in a large mixing bowl. Drizzle the carrots and potatoes with olive oil and sprinkle them with salt and pepper. Toss them until they are totally combined.
Next, lay the veggies out onto the baking sheet and roast them for 15 minutes.
While veggies are cooking, in a large bowl, add the ground turkey. Grate a yellow onion using a box grater into the ground turkey. Add the egg, ketchup, bbq sauce, and almond flour. Stir until well combined, or use hands to mix.
Add in the Italian seasoning, salt, and pepper.
In a small bowl, mix together the ketchup and the bbq sauce.
Make room on the veggie roasting sheet for the meatloaf. Form into 6 loaves and place them on the baking sheet. Bake for 20 minutes, then brush the tops with the ketchup and bbq mixture.
Bake for an additional 10 minutes or until veggies are roasted, and the turkey reaches 165F.
Enjoy your dinner!
Below are some common sheet pan dinner of turkey meatloaf questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Why is my turkey meatloaf falling apart?
The main reason that a turkey meatloaf falls apart is that it doesn’t have enough binding agents. Add a little more almond flour and it should work great.
Why is my meatloaf dry?
The ketchup and BBQ sauce in my turkey meatloaf help to offset the almond flour. If your turkey meatloaf tastes too dry, then add more ketchup or BBQ sauce inside it.
Should I cover the turkey meatloaf while it bakes?
I normally suggest covering a meatloaf with aluminum foil. This is because it keeps the moisture in the meatloaf and prevents it from drying out. Since my sheet pan dinner bakes six mini meatloaves instead of one large one, they won’t dry out. You do not have to cover them while they bake.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free! If you do not eat a gluten-free diet, you can certainly use your favorite type of breadcrumbs instead of almond flour.
Wondering if you can use a different type of meat and vegetables? There are a few ways you can!
Instead of turkey, use ground chicken or a combination of beef and pork sausage. It will give you a different taste and texture, but it will still taste pretty delicious. I prefer not to use ground beef because it releases more grease and could get onto the carrots and potatoes.
Try this recipe with different types of vegetables too! Just make sure you pay closer attention to their unique roasting times since some will roast faster than others. Here are a few different types that I think will also work really well:
- Bell Peppers
This recipe is the perfect thing to use in your meal prep. Store leftovers in an airtight container in the refrigerator. It will stay fresh for up to 5 days.
If you liked this recipe, you’ll want to try these!
Here are some more of my favorite turkey recipes. Enjoy!
- Oven-Baked Turkey Tacos
- Healthy Turkey Enchiladas
- Buffalo Turkey Stuffed Zucchini Boats
- Easy Pineapple Turkey Burgers
- Turkey Shepherd’s Pie
Photos by Moriah Sawtelle and recipe by Erin Antoniak.
- 16 oz carrots, peeled and diced
- 1 lb baby red potatoes, quartered
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 lb ground turkey
- 1 small yellow onion
- 1 egg
- 2 tbsp ketchup
- 2 tbsp bbq sauce
- 1/3 cup almond flour
- 1 tsp italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
Sauce to brush
- 2 tbsp ketchup
- 2 tbsp bbq sauce
- Heat oven to 400F and line baking sheet with parchment paper
- In a large bowl, combine cut carrots and cut potatoes. Drizzle with olive oil. Sprinkle with salt and pepper. Toss until totally combined.
- Lay veggies out onto baking sheet and roast for 15 minutes.
- While veggies are cooking, in a large bowl, add ground turkey. Grate yellow onion using a box grater into turkey. Add egg, ketchup, bbq sauce, and almond flour. Stir until well combined or use hands to mix.
- Add in italian seasoning, salt, and pepper.
- In a small bowl, mix together the ketchup and the bbq sauce.
- Make room on the veggie roasting sheet for meatloaf. Form into 6 loaves and place on sheet. Bake for 20 minutes, then brush the tops with the ketchup and bbq mixture.
- Bake for an additional 10 minutes or until veggies are roasted and turkey reaches 165F.
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