These free-form individual meat loaves cook alongside broccoli florets, which are infused with extra flavor from the turkey drippings.
1 (about 1 1/2 lbs) bunch broccoli, cut into florets
2 tbsp olive oil
1 small onion
1/2 tsp garlic powder
3/4 cup bread crumbs
1/4 cup fat-free milk
1 large egg
5 tbsp ketchup, divided
1 tbsp Worcestershire sauce
1 (20 oz) pkg ground turkey
Preheat oven to 425°F. Line a large rimmed baking sheet with foil and coat with cooking spray. In a medium bowl, toss the broccoli with the oil. Season with salt and pepper.
Into a large bowl, grate the onion on large holes of a box grater. Add the garlic powder, bread crumbs, milk, egg, 2 tbsp ketchup, and Worcestershire sauce. Mix until well combined. Add the ground turkey. Season with salt and pepper. Gently mix.
Divide meat mixture into 4 equal portions and shape each into a 5-inch-long loaf on one side of baking sheet. Scatter broccoli on other side. Brush top of each meat loaf with remaining 3 tbsp ketchup.
Bake 25–30 min., until broccoli is tender and the internal temperature of meat loaf reaches 165°F.