10 Freezer-Friendly Turkey Meatloaf Recipes for Meal Prep

These freezer-friendly turkey meatloaf recipes make meal prep easier without adding much fuss. From classic family favorites to flavorful twists, there are plenty of practical options to try. Make a batch ahead, freeze individual portions, and keep a satisfying dinner ready for busy nights.

Helpful Tips Before You Start

A few simple steps can help your turkey meatloaves freeze well and stay moist when reheated.

Shape Evenly for Faster Cooking

Form each loaf to a similar size so they cook at the same rate. Smaller individual loaves are also easier to portion for meal prep.

Keep the Meatloaf Moist

Turkey is lean, so avoid overmixing the meat and use the recipe’s moisture-rich ingredients, such as grated vegetables, eggs, or milk. Mix just until combined to keep the texture tender.

Cool Before Freezing

Let cooked meatloaf cool, then wrap it tightly or store it in an airtight freezer-safe container. Label each portion with the recipe name and date.

Thaw Safely

For the most even reheating, thaw frozen portions in the refrigerator overnight. Reheat until the center reaches 165°F.

Freeze Sauce Separately When Practical

If a recipe includes a glaze or gravy, store extra sauce separately to help preserve its texture. Add it after reheating or during the final minutes in the oven.

Classic Turkey Meatloaf with Roasted Root Vegetables

This freezer-friendly meal pairs a tender, savory turkey meatloaf with sweet, caramelized root vegetables. Roasting everything on one sheet pan keeps prep simple and gives you a hearty meal with very little cleanup.

It works well for weeknight dinners and meal prep alike. The meatloaf stays moist with grated onion and a little milk, while thyme and garlic bring a classic, cozy flavor.

Classic Turkey Meatloaf with Roasted Root Vegetables

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/4 cup milk
• 1/2 small yellow onion, finely grated
• 2 tablespoons ketchup, divided
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 1 medium sweet potato, peeled and cut into 1-inch pieces
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 400°F. Line a rimmed sheet pan with parchment paper.
• In a large bowl, combine the egg, breadcrumbs, milk, grated onion, 1 tablespoon of the ketchup, Worcestershire sauce, thyme, garlic powder, salt, and black pepper. Add the ground turkey and mix gently until just combined.
• Shape the mixture into a compact loaf in the center of the prepared pan. Spread the remaining tablespoon of ketchup over the top.
• Place the carrots, parsnips, and sweet potato around the meatloaf. Drizzle the vegetables with olive oil and toss them on the pan to coat. Spread them in a single layer.
• Roast for 35 to 45 minutes, until the vegetables are tender and the center of the meatloaf reaches 165°F. If the vegetables finish first, transfer them to a serving dish and let the meatloaf continue cooking.
• Let the meatloaf rest for 5 minutes before slicing. Serve with the roasted root vegetables.

merknader

For meal prep, let the meatloaf and vegetables cool, then portion them into freezer-safe containers and freeze. Thaw portions in the refrigerator before reheating until hot. Cut the root vegetables into similar-sized pieces so they roast evenly, and mix the turkey gently to help keep the meatloaf tender.

Course: Main Course
Cuisine: American
Equipment: Rimmed Sheet Pan, Parchment Paper, Large Mixing Bowl, Instant-Read Thermometer

Mediterranean Turkey Meatloaf with Orzo and Spinach

This turkey meatloaf brings Mediterranean-inspired flavors to a meal-prep-friendly dinner. Orzo and spinach are mixed right into the loaf, while feta, lemon, and oregano add a bright, savory finish.

Slice it for an easy weeknight meal, or portion it before freezing for convenient lunches later. The orzo keeps the meatloaf tender, and the spinach and feta make each slice hearty and flavorful.

Mediterranean Turkey Meatloaf with Orzo and Spinach

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1/2 cup dry orzo
• 1 tablespoon olive oil
• 2 cups packed baby spinach, roughly chopped
• 1 pound ground turkey
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/3 cup crumbled feta
• 2 tablespoons finely chopped red onion
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
• Cook the orzo according to the package directions. Drain it well and set it aside to cool slightly.
• Warm the olive oil in a skillet over medium heat. Add the spinach and cook, stirring, until wilted. Let it cool, then gently squeeze out excess moisture.
• In a large bowl, combine the ground turkey, egg, breadcrumbs, feta, red onion, oregano, garlic powder, salt, pepper, and lemon juice. Add the cooked orzo and spinach.
• Mix gently until the ingredients are evenly combined. Shape the mixture into a compact loaf on the prepared baking sheet.
• Bake until the center reaches 165°F on an instant-read thermometer, about 45 to 55 minutes. Rest the loaf for 10 minutes before slicing.

merknader

Let the meatloaf cool completely before portioning it for the freezer, and thaw portions in the refrigerator before reheating. Squeeze the cooked spinach well so the mixture stays firm, and avoid overmixing to keep the turkey loaf tender.

Course: Main Course
Cuisine: Mediterranean
Equipment: Rimmed Baking Sheet, Parchment Paper, Large Pot, Large Skillet, Mixing Bowl, Instant-Read Thermometer

BBQ Turkey Meatloaf with Sweet Potato Mash

This BBQ Turkey Meatloaf with Sweet Potato Mash pairs a tender, smoky-sweet turkey loaf with creamy mashed sweet potatoes. A little BBQ sauce goes into the meatloaf and over the top, so the flavors carry through each slice.

It works well for a cozy family dinner or meal prep lunches. The loaf freezes well in individual portions, and the mash makes an easy, comforting side to pack alongside it.

BBQ Turkey Meatloaf with Sweet Potato Mash

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup finely diced yellow onion
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅓ cup BBQ sauce, divided
• 1½ pounds sweet potatoes, peeled and cut into chunks
• 2 tablespoons unsalted butter
• ¼ cup milk

fremgangsmåte

 

• Heat the oven to 375°F. Line a small baking sheet with parchment paper. Place the sweet potato chunks in a saucepan, cover with water, and bring to a boil.
• While the sweet potatoes cook, combine the ground turkey, egg, breadcrumbs, diced onion, garlic powder, smoked paprika, salt, black pepper, and 2 tablespoons of the BBQ sauce in a mixing bowl. Mix just until combined.
• Shape the turkey mixture into a compact loaf on the prepared baking sheet. Spread the remaining BBQ sauce over the top.
• Bake for 40 to 45 minutes, until the center reaches 165°F. Let the meatloaf rest for 5 minutes before slicing.
• Simmer the sweet potatoes until very tender, about 15 to 20 minutes. Drain well, then mash with the butter and milk until smooth. Serve with slices of BBQ turkey meatloaf.

merknader

For meal prep, let the meatloaf and mash cool before portioning them into freezer-safe containers. Freeze the meatloaf in slices so you can reheat only what you need, and add a small splash of milk to the mash when reheating if it has thickened.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Small Baking Sheet, Saucepan, Potato Masher

Thai-Inspired Turkey Meatloaf with Coconut Rice and Green Beans

This freezer-friendly meal pairs tender turkey meatloaf with fragrant coconut rice and crisp green beans. Red curry paste, ginger, lime, and fish sauce bring a savory, gently spicy Thai-inspired flavor.

It works well for batch cooking, since the meatloaf portions and rice can be prepared ahead for easy meals. The rice is creamy and lightly coconut-scented, while the green beans add a fresh, crisp contrast.

Thai-Inspired Turkey Meatloaf with Coconut Rice and Green Beans

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Rett Main Course

Kategori Thai-Inspired

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup panko breadcrumbs
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon finely grated fresh ginger
• 2 green onions, thinly sliced, divided
• 1 tablespoon lime juice
• 1 cup jasmine rice, rinsed
• 1 cup canned coconut milk
• ¾ cup water
• 12 ounces green beans, trimmed
• 1 tablespoon neutral oil
• ¼ teaspoon salt
• 2 tablespoons chopped fresh cilantro

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
• In a large bowl, combine the ground turkey, egg, panko, red curry paste, fish sauce, ginger, half of the sliced green onions, and lime juice. Mix gently until evenly combined. Shape into one compact loaf on the prepared baking sheet.
• Bake the meatloaf until its center reaches 165°F, about 40 to 50 minutes. Let it rest for 5 minutes before slicing.
• While the meatloaf bakes, add the rinsed rice, coconut milk, water, and salt to a saucepan. Bring to a gentle boil, then cover and reduce the heat to low. Cook until the rice is tender and the liquid is absorbed, about 15 minutes. Remove from the heat and let it stand, covered, for 5 minutes. Fluff with a fork.
• Heat the neutral oil in a large skillet over medium-high heat. Add the green beans and cook, stirring occasionally, until bright green and tender-crisp, about 6 to 8 minutes.
• Serve the sliced meatloaf with the coconut rice and green beans. Sprinkle with cilantro and the remaining green onions.

merknader

For meal prep, cool the meatloaf, rice, and green beans before dividing them into airtight containers, and refrigerate or freeze promptly. Reheat until steaming hot, adding a small splash of water to the rice if it has firmed up. If you prefer a milder loaf, use less red curry paste.

Course: Main Course
Cuisine: Thai-Inspired
Equipment: Rimmed Baking Sheet, Parchment Paper, Large Mixing Bowl, Saucepan, Large Skillet

Turkey Meatloaf Stuffed with Spinach and Feta, with Lemon Couscous

A savory spinach and feta center gives this turkey meatloaf a bright, tangy surprise in every slice. The turkey stays tender, while lemon couscous makes the plate feel fresh and satisfying.

This freezer-friendly meal works well for meal prep lunches or an easy weeknight dinner. Freeze the baked meatloaf and couscous in separate portions so they are simple to thaw and reheat.

Turkey Meatloaf Stuffed with Spinach and Feta, with Lemon Couscous

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup milk
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup chopped fresh spinach
• ½ cup crumbled feta cheese
• 1 cup dry couscous
• 1 cup chicken broth
• 1 tablespoon olive oil
• 1 teaspoon finely grated lemon zest
• 1 tablespoon lemon juice

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper. In a small bowl, combine the spinach and feta for the filling.
• In a large bowl, mix the ground turkey, egg, breadcrumbs, milk, garlic powder, oregano, salt, and black pepper until just combined. Avoid overmixing so the meatloaf stays tender.
• Pat the turkey mixture into a rectangle about ½ inch thick on the prepared baking sheet. Spoon the spinach and feta mixture down the center, leaving a border around the edges. Fold the turkey over the filling and pinch the seams and ends closed. Shape it into a loaf with the seam underneath.
• Bake until the center reaches 165°F, about 45 to 55 minutes. Let the meatloaf rest for 10 minutes before slicing so the filling stays in place.
• While the meatloaf rests, bring the chicken broth and olive oil to a boil in a small saucepan. Stir in the couscous, cover the pan, and remove it from the heat. Let it stand for 5 minutes, then fluff with a fork and stir in the lemon zest and lemon juice.
• Slice the meatloaf and serve it with the lemon couscous.

merknader

For meal prep, cool the sliced meatloaf and couscous before packing them into separate freezer-safe portions. Thaw overnight in the refrigerator and reheat until hot throughout. If the couscous seems dry after reheating, stir in a small splash of chicken broth.

Course: Main Course
Cuisine: Mediterranean
Equipment: Rimmed Baking Sheet, Parchment Paper, Mixing Bowl, Small Bowl, Small Saucepan, Meat Thermometer

Italian Turkey Meatloaf with Marinara and Whole-Wheat Pasta

This Italian-inspired turkey meatloaf pairs tender slices with marinara and whole-wheat pasta for a hearty meal that works well for weeknight dinners and meal prep. Parmesan, garlic, and Italian seasoning bring familiar savory flavor, while breadcrumbs help keep the turkey moist.

Bake the loaf and pasta separately, then portion them with marinara for easy freezer-friendly meals. The pasta makes this a complete dish, and the sauce helps keep each serving flavorful when reheated.

Italian Turkey Meatloaf with Marinara and Whole-Wheat Pasta

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound lean ground turkey
• 1 large egg
• ½ cup whole-wheat breadcrumbs
• ¼ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 8 ounces dry whole-wheat pasta
• 1½ cups marinara sauce

fremgangsmåte

 

• Heat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease it with the olive oil.
• In a large bowl, combine the ground turkey, egg, breadcrumbs, Parmesan, garlic, Italian seasoning, salt, and black pepper. Mix gently until evenly combined, taking care not to compact the mixture.
• Shape the turkey mixture into a compact loaf on the prepared baking sheet. Brush the top with the olive oil.
• Bake until the center reaches 165°F on an instant-read thermometer, about 40 to 50 minutes. Let the meatloaf rest for 5 minutes, then slice it.
• While the meatloaf bakes, cook the whole-wheat pasta according to the package directions. Drain it well.
• Warm the marinara sauce in a small saucepan over low heat. Serve the sliced meatloaf over the pasta with the sauce spooned over the top.

merknader

For meal prep, cool the meatloaf, pasta, and marinara before portioning them into freezer-safe containers, keeping the sauce with the pasta to help prevent it from drying out. Reheat until steaming hot, and avoid overmixing the turkey mixture so the slices stay tender.

Course: Main Course
Cuisine: Italian
Equipment: Baking Sheet, Mixing Bowl, Instant-Read Thermometer, Saucepan, Large Pot

Turkey Meatloaf with Mushroom Gravy and Mashed Potatoes

This freezer-friendly meal pairs tender turkey meatloaf with savory mushroom gravy and creamy mashed potatoes. The meatloaf stays moist, while the gravy adds a rich, earthy flavor to each serving.

It’s a cozy dinner for busy weeknights, and the individual components are easy to prepare ahead for meal prep. Serve them together for a filling plate that reheats well.

Turkey Meatloaf with Mushroom Gravy and Mashed Potatoes

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup milk
• ½ small onion, finely diced
• 1 teaspoon Worcestershire sauce
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1½ cups low-sodium beef broth
• 1 tablespoon chopped fresh parsley
• 1½ pounds Yukon Gold potatoes, peeled and cut into chunks
• ¼ cup unsalted butter
• ½ cup milk
• ½ teaspoon salt, for the potatoes

fremgangsmåte

 

• Heat the oven to 375°F. In a large bowl, combine the egg, breadcrumbs, ¼ cup milk, diced onion, Worcestershire sauce, ¾ teaspoon salt, and black pepper. Add the ground turkey and mix gently until just combined.
• Shape the mixture into a loaf and place it in a baking dish. Bake until the center reaches 165°F, about 45 to 55 minutes. Let the meatloaf rest for 10 minutes before slicing.
• While the meatloaf bakes, put the potatoes in a saucepan and cover them with water. Bring to a boil, then simmer until fork-tender, about 15 to 20 minutes. Drain well and return them to the saucepan.
• Mash the potatoes with the butter, ½ cup milk, and ½ teaspoon salt until smooth. Keep covered while you prepare the gravy.
• Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until browned and tender, about 7 to 9 minutes.
• Sprinkle the flour over the mushrooms and stir until it coats them. Slowly pour in the beef broth, stirring to keep the gravy smooth. Simmer until thickened, about 3 to 5 minutes, then stir in the parsley.
• Slice the rested meatloaf and serve with the mashed potatoes and mushroom gravy.

merknader

For meal prep, cool the meatloaf, gravy, and mashed potatoes separately, then portion them into freezer-safe containers so the gravy does not make the potatoes too soft. Thaw portions in the refrigerator before reheating, and warm the gravy with a splash of broth if it thickens too much.

Course: Main Course
Cuisine: American
Equipment: Baking Dish, Large Mixing Bowl, Saucepan, Potato Masher, Large Skillet

Mexican Turkey Meatloaf with Black Bean and Corn Salad

This turkey meatloaf brings together warm Mexican-inspired spices, salsa, and a little shredded cheese for a tender, flavorful main dish. A fresh black bean and corn salad adds a bright, slightly tangy contrast.

It works well for meal prep because the meatloaf can be baked, cooled, and portioned for the freezer. Serve the salad fresh alongside it for a colorful weeknight dinner.

Mexican Turkey Meatloaf with Black Bean and Corn Salad

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup plain breadcrumbs
• ½ cup shredded Monterey Jack cheese
• ⅓ cup chunky salsa, divided
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• 1 tablespoon olive oil
• 1 cup canned black beans, rinsed and drained
• 1 cup corn kernels, thawed if frozen
• ½ red bell pepper, diced
• 2 tablespoons finely chopped red onion
• 1 tablespoon lime juice
• 2 tablespoons chopped fresh cilantro

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
• In a large bowl, combine the ground turkey, egg, breadcrumbs, Monterey Jack, 2 tablespoons of the salsa, cumin, chili powder, garlic powder, and salt. Mix gently until evenly combined.
• Shape the mixture into a compact loaf on the prepared baking sheet. Spread the remaining salsa over the top.
• Bake until the center reaches 165°F on an instant-read thermometer, about 40 to 45 minutes. Let the meatloaf rest for 10 minutes before slicing.
• While the meatloaf bakes, combine the black beans, corn, red bell pepper, red onion, lime juice, olive oil, and cilantro in a bowl. Toss gently and let the salad sit for a few minutes so the flavors can mingle.
• Slice the meatloaf and serve with the black bean and corn salad.

merknader

For freezer meal prep, bake and cool the meatloaf, then freeze individual slices in an airtight container. Keep the salad separate and make it fresh after thawing, since the lime-dressed vegetables are best with their crisp texture.

Course: Main Course
Cuisine: Mexican
Equipment: Rimmed Baking Sheet, Parchment Paper, Large Mixing Bowl, Instant-Read Thermometer

Turkey Meatloaf Muffins with Quinoa and Roasted Broccoli

These turkey meatloaf muffins bake in individual portions, making them easy to pack for weekday lunches or freeze for a ready-to-heat meal. Quinoa adds a tender, hearty bite, while roasted broccoli rounds out each serving.

The muffins are savory and gently seasoned, with a tangy ketchup glaze on top. Roast the broccoli on a separate pan while the muffins bake, and you’ll have a balanced meal with minimal fuss.

Turkey Meatloaf Muffins with Quinoa and Roasted Broccoli

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1/2 cup uncooked quinoa
• 1 cup water
• 1 pound lean ground turkey
• 1 large egg
• 1/3 cup finely diced yellow onion
• 1/4 cup plain breadcrumbs
• 2 tablespoons ketchup, plus 2 tablespoons for the glaze
• 1 teaspoon Worcestershire sauce
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large head broccoli, cut into florets
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 400°F. Line a 12-cup muffin pan with paper liners or lightly coat it with cooking spray.
• Rinse the quinoa in a fine-mesh strainer. Combine it with the water in a small saucepan and bring to a boil. Cover, reduce the heat to low, and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Let it cool slightly.
• Put the broccoli florets on a sheet pan and toss them with the olive oil, 1/4 teaspoon of the salt, and a pinch of the black pepper. Spread them in a single layer.
• In a large bowl, combine the ground turkey, cooked quinoa, egg, onion, breadcrumbs, 2 tablespoons of ketchup, Worcestershire sauce, garlic powder, and the remaining salt and pepper. Mix gently until just combined.
• Divide the turkey mixture among the muffin cups, filling each about three-quarters full. Brush the tops with the remaining 2 tablespoons of ketchup.
• Place the muffin pan and broccoli pan in the oven. Roast the broccoli until browned at the edges and tender, about 20 to 25 minutes. Bake the meatloaf muffins until cooked through, about 20 to 25 minutes. The center of a muffin should reach 165°F. Remove each pan when its food is ready.
• Let the muffins rest for a few minutes before serving them with the roasted broccoli.

merknader

Cook and cool the quinoa ahead of time to make assembly quicker, but let it cool before mixing it with the turkey so the egg does not begin to cook. For meal prep, cool the muffins and broccoli completely before portioning and freezing them; reheat until hot throughout.

Course: Main Course
Cuisine: American
Equipment: Small Saucepan, Fine-Mesh Strainer, Large Mixing Bowl, Muffin Pan, Sheet Pan, Oven-safe Thermometer

Teriyaki Turkey Meatloaf with Brown Rice and Sesame Vegetables

This freezer-friendly meal brings turkey meatloaf, brown rice, and sesame vegetables together in one satisfying dinner. Teriyaki sauce adds a sweet-savory glaze, while ginger and garlic give the meatloaf a flavorful lift.

It works well for meal prep because the meatloaf and sides can be portioned into individual containers. The loaf stays tender, and the rice and vegetables make each serving a complete, easy-to-reheat meal.

Teriyaki Turkey Meatloaf with Brown Rice and Sesame Vegetables

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup panko breadcrumbs
• ¼ cup teriyaki sauce, divided
• 1 teaspoon grated fresh ginger
• 2 garlic cloves, minced
• 1 cup uncooked brown rice
• 1¾ cups water
• 2 cups small broccoli florets
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 2 scallions, thinly sliced

fremgangsmåte

 

• Heat the oven to 375°F. Line a small baking sheet or loaf pan with parchment paper. Rinse the brown rice, then combine it with the water in a saucepan. Bring to a boil, cover, and reduce the heat to low. Cook until the rice is tender and the water is absorbed, following the package timing.
• In a mixing bowl, combine the ground turkey, egg, panko, 2 tablespoons of the teriyaki sauce, ginger, and garlic. Mix gently until just combined. Shape the mixture into a compact loaf on the prepared baking sheet or press it into the loaf pan.
• Bake the meatloaf until cooked through and the center reaches 165°F. Brush the remaining teriyaki sauce over the top during the last 10 minutes of baking.
• While the meatloaf bakes, toss the broccoli, bell pepper, and snap peas with the sesame oil. Spread them on a separate baking sheet and roast until crisp-tender, stirring once. Sprinkle with the sesame seeds.
• Let the meatloaf rest briefly, then slice it. Divide the brown rice, meatloaf, and sesame vegetables among four meal-prep containers. Finish with the sliced scallions.

merknader

For freezer meal prep, cool the portions completely before sealing and freezing them, and keep the meatloaf slices beside the rice and vegetables. Reheat until steaming hot, adding a small splash of water to the rice if it seems dry. For the best vegetable texture, avoid over-roasting them before freezing.

Course: Main Course
Cuisine: Asian
Equipment: Mixing Bowl, Saucepan, Baking Sheet, Loaf Pan, Meat Thermometer, Meal-Prep Containers