Dairy Free Basil-Parsley Turkey Meatloaf with Roasted Butternut Squash

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 5 min

Dairy Free Basil-Parsley Turkey Meatloaf with Roasted Butternut Squash

This herb-packed turkey meatloaf gets its bright, savory flavor from a generous mix of fresh basil, parsley, thyme, and oregano folded right into the meat, with rolled oats keeping the texture tender instead of dense. The real showstopper is the glaze: roasted beet pureed with apple cider vinegar and maple syrup cooks down into a glossy, tangy-sweet topping that caramelizes beautifully as it bakes. Alongside it, cubes of butternut squash roast until the edges turn deep golden and the centers go soft and sweet, making a simple, satisfying side that needs nothing more than a drizzle of good olive oil. Everything bakes in the same oven window, so you end up with a full dinner-in-one-pan situation with minimal cleanup. It's a hearty, comforting plate that works well for a dairy free table, with color and flavor doing all the heavy lifting instead of any creamy add-ons.

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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
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp salt

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
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

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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