LEAN AND GREEN TURKEY MEATLOAF WITH FENNEL

OPTAVIA Counts:

Nothing sounds more American than meatloaf! This turkey meatloaf with fennel is a great side dish to any holiday feast. Serve it with mashed potatoes and peas for the perfect meal your entire family will love!

TOASTING PINE NUTS – Spread the PINE NUTS in a single layer on the baking sheet. Bake for 5-7 minutes at a temperature between 350°F and 375°F, just until they turn light brown or the fragrance is released. Gently toss nuts halfway during baking. Watch the oven closely–don’t do anything else while it’s cooking it can burn if you are not watching.

Could You Eat the Same American Food every day? Make this Lean And Green Turkey Meatloaf With Fennel Recipe and you’ll have a wholesome, delicious meal that’s on-plan and second to none!

• Difficulty
  EASY
• Servings
  4
• Cooking Time
  37 MINUTES
• Prep Time
  8 MINUTES

• 2 lbs Lean Ground Turkey
• 3 cup Napa Cabbage
• 2 stalk Green Onions minced
• 1/4 cup Pine Nuts crushed
• 1 tsp Paprika
• 1 tsp salt divided (optional)*
• 1 tsp Black Pepper divided
• 1 tbsp Olive Oil
• 2 small Fennel Bulbs
• 2/3 cup Chicken Stock
• 2 tbsp Parmesan Cheese

Instructions

1. Preheat oven to 350*F. Toast pine nuts for 5-7 minutes at 350*F in Oven.
2. Set oven to 400 degrees, after toasting the pine nuts.
3. In a large mixing bowl, combine the ground turkey with vegetables like paprika, cabbage, green onion, and toasted pine nuts. Add in 3/4 teaspoon of salt (or more depending on taste). Finish off with 1/2 teaspoon black pepper. A baking sheet lined with parchment paper is the perfect vessel for shaping meat- or bean-filled loaves that are 5 inches long and 4 inches wide.
4. Bake the meatloaf for about 30 minutes or until an internal temperature of 165*F is reached..
5. After the meatloaf is out of the oven, cut off the green stalks of the fennel and slice it lengthwise before cutting it into wedges. Remove and discard your center core. Save a few fronds to chop later on so they are ready for use when needed.
6. Add oil to a nonstick skillet and let brown. Sauté the fennel until lightly browned.
7. Add the chicken stock and remaining salt (optional) to a large skillet, then cover with the lid. Cook on medium heat for about 5 minutes or until the fennel is soft. Remove lid and continue cooking until all liquid has evaporated. Stir in cheese and fennel fronds.
8. Slice the meatloaf and serve it with the fennel.