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1
Preheat the oven to 425F.
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2
Place the turkey in a medium mixing bowl and make a deep well in the center by punching the meat with your fist.
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3
Fill the well with the grill seasoning, poultry seasoning, barbecue sauce, chopped veggies, ground smoked almonds (clever sub for bread crumbs, I know, plus the smoked nuts rock with the BBQ sauce), and egg yolk.
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4
Mix the meatloaf ingredients together, then score the meat with your hand into 4 equal sections.
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5
Form 4 individual oval loaves, each 1 1/ 2 inches thick.
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6
Arrange on a nonstick baking sheet and drizzle liberally with EVOO.
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7
Roast the meatloaves for 18 to 20 minutes.
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8
While they roast, work on the broccoli and Cheddar sauce.
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9
Trim the very end off of the broccoli stems.
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10
With a peeler or a paring knife, remove the thick, fibrous outer layer of the broccoli stems all the way up to within an inch of where the broccoli shoots off into its florets.
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11
Cut the broccoli lengthwise into large spears.
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12
Heat a small or medium saucepot over medium heat and add the butter.
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13
When the butter melts, whisk in the flour and cook for 1 minute.
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14
Whisk in the chicken stock, then the milk.
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15
Thicken for 2 minutes, then stir in the cheese and melt, 2 minutes.
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16
Season with the Tabasco and salt to taste, then turn the heat to low.
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17
Bring a couple of cups of water to a boil in a deep skillet.
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18
Add salt and broccoli and cook the spears for about 5 minutes in simmering water, until tender but still green.
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19
Drain and return to the pan to remain warm.
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20
Place a turkey meatloaf on a dinner plate.
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21
Garnish with a spoonful or two of salsa.
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22
Pile some broccoli spears alongside and top with a generous ladle of cheese sauce.
