Turkey Meatloaves with Braised Cabbage

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 4 cloves garlic
  • 4 slices bacon, roughly chopped
  • 1 onion, roughly chopped
  • 2 slices white sandwich bread, torn into pieces
  • 1/2 cup grated parmesan cheese (about 1 ounce)
  • 1 large egg
  • 1 1/4 pounds extra-lean ground turkey
  • 1/2 head green cabbage, cored and sliced 1/2 inch thick
  • 1 14 .5-ounce can no-salt-added diced tomatoes
  • 2 cups low-sodium chicken broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons chopped fresh parsley
Directions
  • Pulse the garlic, three-quarters of the bacon and half of the onion in a food processor until finely chopped. Add the bread, cheese and egg; pulse to make a smooth paste. Transfer to a large bowl; add the turkey and mix with your hands. Form into four 1-inch-thick oval patties.

  • Cook the remaining bacon in a large nonstick skillet over medium heat until browned, 4 minutes. Increase the heat to high and add the patties. Cover and cook until golden brown, 4 minutes; flip and cook, uncovered, 3 to 4 more minutes. Transfer the patties to a plate.

  • Add the cabbage and the remaining onion to the skillet; cook, stirring occasionally, until the cabbage wilts, 4 minutes. Reduce the heat to medium high and add the tomatoes, chicken broth and Worcestershire sauce. Cover and bring to a boil, then uncover and cook until slightly reduced, 4 minutes. Return the patties to the skillet and simmer until cooked through, 10 minutes. Top with the parsley.

  • Photograph by Christopher Testani


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