Arrabbiata Turkey Meatloaves with Parmesan Garlic Broccoli
easy prep & pan included
Prep & Cook Time:40-50 min.
Cook Within:5 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Break broccoli into bite-sized pieces.
Combine broccoli, 2 tsp. olive oil, lemon juice, half the garlic salt, (reserve remaining for meatloaves), and a pinch of salt and pepper in provided tray. Spread into a single layer and cover with foil.
Bake covered in hot oven, 5 minutes.
Add the Meatloaves
Carefully, remove tray from oven and remove foil. Push broccoli to one side. Tray will be hot! Use a utensil!
Combine turkey, panko, remaining garlic salt, and a pinch of salt and pepper in a mixing bowl.
Form turkey mixture into two meatloaves and place in empty half of tray.
Bake the Dish
Bake again uncovered until broccoli is tender and turkey reaches a minimum internal temperature of 165 degrees, 30-32 minutes.
In another mixing bowl, combine sour cream and pesto.
Carefully remove tray from oven. Garnish meatloaves with sour cream-pesto. Top broccoli with cheese. Bon appétit.
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