Low Sodium Basil-Parsley Turkey Meatloaf with Roasted Butternut Squash

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 5 min

Low Sodium Basil-Parsley Turkey Meatloaf with Roasted Butternut Squash

Fresh basil and parsley run through every bite of this turkey meatloaf, brightened further with thyme and oregano for an herby, savory profile that doesn't lean on heaviness to satisfy. A vibrant beet glaze — just roasted beet, apple cider vinegar, and maple syrup simmered down until glossy — gets spooned over the top for a naturally sweet, tangy finish that caramelizes beautifully as it bakes. Rolled oats and egg hold everything together for a tender, sliceable loaf rather than a dense brick, and cubes of roasted butternut squash on the side add a caramelized sweetness that plays perfectly against the tangy glaze. It's a hearty, produce-forward dinner that comes together on one sheet pan and one loaf pan, and it's an easy one to build into a low added salt kitchen. Every component here is something you're actively seasoning yourself with herbs, acid, and natural sweetness, so the flavor stays big without relying on the shaker.

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Ingredients

4 servings

For the roasted squash

1 small butternut squash (about 2 lb), peeled, seeded, and cut into 1-inch cubes
Fresh Butternut Squash, Each Organic Butternut Squash Peeled Butternut Squash Nature's Promise Organic Butternut Squash Trader Joe's Diced Butternut Squash
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2 tbsp olive oil
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the meatloaf

1 ½ lb ground turkey
½ cup rolled oats
1 large egg
¼ cup fresh basil leaves, finely chopped
¼ cup fresh flat-leaf parsley, finely chopped
1 tsp fresh thyme leaves
½ tsp dried oregano
¾ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp olive oil

For the glaze

1 small roasted beet (about 3 oz), peeled and roughly chopped
2 tbsp apple cider vinegar
1 tbsp pure maple syrup
2 tbsp water
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Toss the butternut squash cubes with 2 tbsp olive oil and 1/2 tsp salt on a large rimmed baking sheet, spreading them in a single layer. Roast for 30 minutes, flipping once halfway through, until the edges are golden and the cubes are tender when pierced with a fork. Slide the squash to one side of the pan and reduce the oven temperature to 375°F (190°C).
2
While the squash roasts, make the beet glaze. Combine the chopped roasted beet, apple cider vinegar, maple syrup, water, and 1/4 tsp salt in a small saucepan over medium heat. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until the beet is very soft. Transfer to a blender or use an immersion blender and purée until completely smooth. Return to the saucepan and simmer over low heat for 2–3 minutes, stirring, until the glaze thickens enough to coat the back of a spoon. Set aside.

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