Express
Sheet Pan Red Pepper Turkey Meatloaf
with bacon-Asiago squash medley
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
Laura Alpern
If you’re in search of a meal with minimal clean-up, our Express Sheet Pan meals are perfect for you. These flavorful dishes are quick-cooking and just require one sheet pan. Yes, that’s right, just one. Dinner can be served for you and a loved one in no time, leaving the kitchen close to spot-less. One sheet, little time, lots of flavor.
In Your Box (serves 2)
- 10 oz. Ground Turkey
- 1 Yellow Squash
- 1 Zucchini
- 1 oz. Bacon Bits
- 1 oz. Red Pepper Pesto
- 1 oz. Shredded Asiago Cheese
- 0.88 oz. Mayonnaise
- ¼ cup Panko Breadcrumbs
- ½ oz. Grated Parmesan Cheese
- 1 tsp. Garlic Salt
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.
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Nutrition (per serving)
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Calories610
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Carbohydrates19g
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Net Carbs15g
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Fat42g
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Protein41g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
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
Customize It Instructions
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If using ground beef, roast until loaves reach minimum internal temperature, 20-25 minutes.
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1 Start the Meatloaves
In a mixing bowl, combine ground turkey, panko, half the mayonnaise (reserve remaining for topping), half the garlic salt (reserve remaining for vegetables), and 1/4 tsp. pepper. Form mixture into two equally-sized, oval-shaped loaves, about 3" in length and 2" by height.
Place meatloaves on one side of prepared baking sheet.Roast in hot oven, 10 minutes.While meatloaves roast, continue recipe. -
2 Prepare Ingredients and Make Pesto Topping
Trim zucchini ends and cut into 1/4" rounds. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Trim yellow squash ends and cut into 1/4" rounds.In another mixing bowl, combine remaining mayonnaise, grated cheese, and pesto. Set aside. -
3 Add Vegetables and Top Meatloaves
After 10 minutes, carefully remove sheet from oven.
Place zucchini and yellow squash on empty side of sheet. Toss with 2 tsp. olive oil, remaining garlic salt, and a pinch of pepper. Sheet will be hot! Use a utensil.Shingle squash mixture. Evenly top with shredded cheese and bacon. Sheet will be hot! Use caution.Evenly top meatloaves with pesto topping. -
4 Roast Vegetables and Meatloaves and Finish Dish
Roast in hot oven until vegetables are tender and meatloaves reach a minimum internal temperature of 165 degrees, 10-15 minutes.
Carefully remove from oven. Bon appétit!
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