Fatty Turkey meal served with low-carbon rice pilaf cauliflower. This recipe is perfect if you want to lose weight without sacrificing taste. This recipe is free of dairy, gluten, weight loss / low cal with Turkey's main ingredient
Turkey Meatloaf Meal Prep : Gluten Free, Weight Loss/Low-Cal

Fatty Turkey meal served with low-carbon rice pilaf cauliflower. This recipe is perfect if you want to lose weight without sacrificing taste.

This recipe is free of dairy, gluten, weight loss / low cal with Turkey's main ingredient

Turkey Meatloaf & Cauliflower Rice Pilaf

  • Course: Main Course
  • Cuisine: American
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Servings: 5   meals

Ingredients :

For the Meatloaf:

  • 1.5 pounds lean ground turkey breast
  • ½ a large Onion chopped
  • 2 stalks of celery diced
  • 2 medium size carrots diced
  • ½ red bell pepper diced
  • 1 teaspoon dried thyme
  • 3 cloves of garlic minced
  • 1 Egg
  • 1 tablespoon worcestershire Sauce
  • 1/2 cup plus 3 tablespoons of ketchup
  • 1 tablespoon fresh Italian parsley chopped
  • 1 tablespoon hot Sauce
  • 2 teaspoons agave nectar or Honey
  • Olive oil
  • Kosher salt
  • Freshly cracked black pepper

For the cauliflower rice:

  • 1 medium size head of cauliflower
  • ½ an Onion chopped
  • 1 cup of cremini or baby bella mushrooms sliced
  • ½ pound asparagus sliced
  • 1 medium size yellow squash chopped
  • ½ teaspoon dried thyme
  • 2 cloves of garlic minced
  • Zest of 1 Lemon
  • 2 teaspoons fresh chives finely sliced
  • 2 teaspoons fresh Italian parsley chopped
  • Olive oil
  • Kosher salt
  • Freshly cracked black pepper

Instructions :

  • Cook's Notes:
  • I have an Amazon comparison to the one used in the recette below, which is the best way to bake the meat pan. Cook's Notes: When you try to bake the turkey mixture on a sheet tray, it spreads and loses its form. The turkey mixture is loose.
  • Ground turkey is very thin, and if overcooked will become very dry. The meat pan was cooked in 45 minutes to 160 degrees F which is the safe temperature for turkey to eat. I strongly recommend that you buy a thermometer for this recipe if you do not already have one. It is also useful for cutting steaks, chops and roasting thicknesses. Underneath the recipe, I have a connection to the one I use.
  • Cut a slice and bend it halfway from both sides when cutting asparagus. It is dividing the tender edible side of the tip and the tough, woody side that you don't want to eat. The part it breaks is that Slice the tasty part and reserve the rough part for the taste of soups and inventories. Look at the video to see how I do it precisely.
  • Cooking Start:  
  • Preheat the meatloaf up to 350 ° F in a meatloaf. Preheat 2 teaspoons of olive oil in a large pot over medium heat for 2 minutes. In a few steps of a little bit of black potatoes, add onion, celery, carrots, red peppers, dried thyme, 1⁄2 teaspoon salt. Stir a couple of times, cook for 8 minutes. Add the hairy garlic and cooking until all the veggies are shrunk for another six minutes. You probably have to add a little more salt when checking for the seasoning. Remove the saucepan and allow 5-10 minutes to cool. Add turkey, egg, worcestershire, 3 table spoons, 1 tablespoon of parsley and 1,25 teaspoons of salt and a few creases of pepper to a large bowl. While it's in a large bowl.
  • Once the veggie has cooled down, add it to the bowl and mix with the turkey very well.
  • In a tub, stack the turkey mix and set aside. Sprinkle it well. Combining the 1/2 cup of ketchup and hot Sauce in a little pot, blend well the ketchup glaze together. Spoon the meatloaf with enough glaze to fit well and save for later on all remaining glazing. Place the loaf pan on a plate tray and cooking it for approximately 45 minutes or up to 160 degrees F in the middle of a loaf.
  • By cutting the head of the coliflower into 4 smaller pieces and grating it onto the largest part of a box grater to prevent too much of the stalk, set aside. The coliflower rice pilaf will be made. Preheat 2 teaspoons of olive oil for 2 minutes in a big pot over medium heat. In addition, add the cabbage, champagne, asparagus, tomato, thyme dried, 1/2 teaspoon salt and a little pepper cracking. Stirring a few times, cook for 10 minutes. Three more minutes to add the garlic and cook. Add rubber to salt and 1⁄4 tablespoon, blend well and place a deck or sheet of Cocoa on top of the pan and let it steam for 3-4 minutes.
  • Don't make sure that the cauliflower is not overcooked, as the flowers become mushy. Check for doneness after three minutes. Turn off heat and add the citrus fruit, psalm, snacks and check seasoning if it is done. A bit more salt or a squeeze of limon juice may be required. Mix thoroughly and reserve.
  • By cutting the head of the coliflower into 4 smaller pieces and grating it onto the largest part of a box grater to prevent too much of the stalk, set aside. The coliflower rice pilaf will be made. Preheat 2 teaspoons of olive oil for 2 minutes in a big pot over medium heat. In addition, add the cabbage, champagne, asparagus, tomato, thyme dried, 1/2 teaspoon salt and a little pepper cracking. Stirring a few times, cook for 10 minutes. Three more minutes to add the garlic and cook. Add rubber to salt and 1⁄4 tablespoon, blend well and place a deck or sheet of Cocoa on top of the pan and let it steam for 3-4 minutes.

Recipe Notes :

Macros:

  • 308 calories per meal
  • 6.4 grams of fat per meal
  • 23 grams of carbs per meal
  • 36.8 grams of protein per meal
  • 5 grams of fiber per meal


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