2 lbs. 99% lean ground turkey
3 cups finely chopped Napa cabbage (about 6 oz.)
2 green onions, minced
¼ cup pine nuts, toasted and crushed
1 tsp paprika
1 tsp salt, divided
1 tsp coarsely ground black pepper, divided
1 tbsp olive oil
2 small fennel bulbs (about 1 lb.)
2/3 cup chicken stock
2 tbsp parmesan cheese
Preheat oven to 400°F.
In a large mixing bowl, combine the ground turkey, Napa cabbage, green onions, pine nuts, paprika, ¾ teaspoon of salt and a ½ teaspoon black pepper. Line a baking sheet with parchment paper. Shape the ground turkey mixture into a loaf 7-inches long and 4-inches wide, and place it on baking sheet.
Bake the meatloaf for about 30 minutes or to an internal temperature of 165°F.
Meanwhile, remove the green stalks of the fennel and cut the bulbs in half lengthwise. Cut each half of fennel into quarter wedges and remove the center core. Reserve some of the fine fronds, and cut them coarsely for later use.
Heat a nonstick skillet with oil and sear the fennel wedges until lightly browned.
Add the chicken stock and remaining salt and pepper, and cover the skillet with a lid. Cook on medium to high heat for about 5 minutes or until the fennel is tender. Remove the lid, and continue to cook until all liquid has evaporated. Stir in the parmesan cheese and fennel fronds.
Carve the meatloaf and serve along with the fennel.
PER SERVING: 1 LEANEST | 3 GREEN| 3 CONDIMENTS| 2 HEALTHY FATS
- Calories: 400
- Fat: 18g
- Carbohydrates: 14g
- Protein: 61g