Description

This turkey meatloaf sheet pan dinner is the perfect way to celebrate the cozy flavors of autumn. Juicy, well-seasoned turkey meatloaf is baked alongside a colorful mix of fall vegetables, all roasted to caramelized perfection. It’s hearty, wholesome, and simple enough for busy weeknights while still being impressive enough to serve for a family gathering.

Ingredients

Scale

For the Turkey Meatloaf:

2 pounds lean ground turkey
1 cup breadcrumbs (plain or seasoned)
1/2 cup milk
1 large egg
1/2 cup finely chopped onion
2 cloves garlic, minced
1/4 cup ketchup (plus more for topping)
2 tablespoons Worcestershire sauce or soy sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon smoked paprika

For the Fall Vegetables:

3 medium carrots, peeled and cut into sticks
2 parsnips, peeled and cut into sticks
2 medium sweet potatoes, cut into wedges
1 small butternut squash, peeled and cubed
1 red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried rosemary
1/2 teaspoon cinnamon (optional)

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Instructions

Preheat the Oven
Set your oven to 400°F (200°C). Grease a sheet pan lightly with oil or line with parchment paper for easier cleanup.
Prepare the Meatloaf Mixture
In a large mixing bowl, soak breadcrumbs in milk for 2–3 minutes to soften. Add ground turkey, egg, onion, garlic, ketchup, Worcestershire sauce, and seasonings. Mix gently until combined without overworking.
Shape the Meatloaf
Place the mixture onto the sheet pan and shape into a compact loaf about 8 inches long and 4 inches wide. Spread a thin layer of ketchup over the top.
Toss the Vegetables
In another bowl, combine carrots, parsnips, sweet potatoes, butternut squash, and onion. Drizzle with olive oil, season with salt, pepper, rosemary, and cinnamon, then toss to coat. Arrange vegetables in a single layer around the meatloaf.
Bake the Sheet Pan Dinner
Bake for 45–55 minutes, stirring the vegetables halfway through. The meatloaf is done when an internal thermometer reads 165°F (74°C).
Rest and Serve
Allow the meatloaf to rest for 5–10 minutes before slicing. Serve with the roasted vegetables for a warm, hearty meal.

Notes

To prevent dryness, avoid overmixing the turkey mixture.
Use a meat thermometer for best results and to ensure food safety.
Vegetables can be swapped depending on the season—Brussels sprouts, cauliflower, or zucchini also work well.
Leftovers store well in the fridge for up to 4 days or can be frozen for longer storage.

Prep Time: 20 minutes
Cook Time: 55 minutes