This turn on a kid-friendly classic will help you spend less time prepping dinner, and more time with your family. By making individual portion-sizes of meatloaf, everything cooks through faster. Using a single sheet pan saves on cleanup time. And this is sure to be a hit with even the pickiest eater. Gina Homolka is the founder of and @skinnytaste.

Gina Homolka
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Credit: Caitlin Bensel

Recipe Summary

10 mins
35 mins
Serves 4 (serving size: 1 meatloaf and 3/4 cup vegetables)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray. Combine turkey, oats, 3 tablespoons ketchup, onion, egg, marjoram, and 1/2 teaspoon salt in a medium bowl. Divide into 4 (4- x 2 1/2-inch) loaves; place, evenly spaced, on pan. Combine Worcestershire sauce and remaining 3 tablespoons ketchup in a small bowl; brush over loaves.

  • Combine green beans, carrots, olive oil, garlic powder, pepper, and remaining 1/2 teaspoon salt in a large bowl. Scatter vegetables around loaves. Bake at 450°F for 12 minutes. Turn vegetables. Continue to bake until loaves are no longer pink in the center, 12 to 15 more minutes.

Nutrition Facts

373 calories; fat 17g; saturated fat 4g; protein 30g; carbohydrates 29g; fiber 6g; sugars 12g; added sugar 1g; sodium 678mg; calcium 0; potassium 0.