Turkey Meatloaves with Braised Cabbage
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 460 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 138 milligrams
- Sodium
- 1036 milligrams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 5 grams
- Protein
- 51 grams
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
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.