How to Make a Healthy Turkey Meatloaf & Fennel Dinner

Let me show you how to cook this amazing dish! I've challenged myself to make more dishes that include fennel because I HATE fennel. And let's make Meatloaf Healthy Again (RIP Meatloaf). Low carb, quick & easy healthy meal. Lean & Green Compliant, and SO DELICIOUS!

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TURKEY MEATLOAF & FENNEL RECIPE
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4 Servings
400 Calories, 61g Protein, 14g Carbs, 18g Fat
INGREDIENTS:
2 lbs 99% lean ground turkey
3 cups finely chopped Napa cabbage (about 6 oz)
2 green onions, minced
1/4 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

DIRECTIONS:
1. Preheat oven to 400F
2. In a large mixing bowl, combine the ground turkey, Napa cabbage, green onions, pine nuts, paprika, 3/4 tsp salt, & 3/4 tsp black pepper.
3. Bake the meatloaf for about 30 minutes or to an internal temperature of 165F.
4. 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 coarsley for later use.
5. Heat a nonstick skillet with oil and sear the fennel wedges until lightly browned.
6. 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 the liquid has evaporated. Stir in the parmesan cheese and fennel fronds.
7. Carve the meatloaf and serve along with the fennel.

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HOMEMADE KETCHUP RECIPE
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Inspired By: https://lowcarbyum.com/homemade-sugar-free-ketchup-recipe/
My Recipe Below:
INGREDIENTS:
14 oz can of Tomato Sauce
1 splash of apple cider vinegar
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ground cloves
1/8 tsp ground allspice
1/8 tsp ground cinnamon
1/8 tsp smoked paprika
1/4 tsp kosher salt
1 tbsp Monk fruit sweetener

DIRECTIONS:
1. In a sauce pan over low heat, pour tomato sauce, apple cider vinegar, and spices. Stirring regularly for 10-15 minutes.
2. Add sea salt to taste and Monk fruit sweetener and cook for another 5-10 minutes.
3. Cool and transfer to an airtight container like a mason jar and store in refrigerator for 1 to 2 weeks.

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#meatloaf #dinnerrecipes #blueplatespecial #leanandgreen

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Comment: "RIP Meatloaf"