Turkey Meatloaves with Braised Cabbage

Turkey Meatloaves with Braised Cabbage is a beverage that serves 4. One portion of this dish contains roughly 47g of protein, 16g of fat, and a total of 430 calories. For $3.88 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork has 118 fans. Head to the store and pick up bacon, canned tomatoes, egg, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes. Overall, this recipe earns a tremendous spoonacular score of 96%. If you like this recipe, take a look at these similar recipes: Braised Cabbage and Chard with Turkey Kielbasa, Braised Cabbage and Leeks with Turkey Sausage, and Mini Turkey Meatloaves.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

4 slices bacon, roughly chopped

1 14.5-ounce can no-salt-added diced tomatoes

1 large egg

2 tablespoons chopped fresh parsley

4 cloves garlic

1/2 head green cabbage, cored and sliced 1/2 inch thick

1 1/4 pounds extra-lean ground turkey

2 cups low-sodium chicken broth

1 onion, roughly chopped

1/2 cup grated parmesan cheese (about 1 ounce)

2 slices white sandwich bread, torn into pieces

2 tablespoons Worcestershire sauce

Equipment:

food processor

bowl

frying pan

Cooking instruction summary:

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

 

Step by step:


1. Pulse the garlic, three-quarters of the bacon and half of the onion in a food processor until finely chopped.

2. Add the bread, cheese and egg; pulse to make a smooth paste.

3. Transfer to a large bowl; add the turkey and mix with your hands. Form into four 1-inch-thick oval patties.

4. 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.

5. Transfer the patties to a plate.

6. 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.

7. Photograph by Christopher Testani


Nutrition Information:

Quickview
432k Calories
47g Protein
16g Total Fat
27g Carbs
46% Health Score
Limit These
Calories
432k
22%

Fat
16g
25%

  Saturated Fat
5g
35%

Carbohydrates
27g
9%

  Sugar
11g
12%

Cholesterol
143mg
48%

Sodium
688mg
30%

Get Enough Of These
Protein
47g
95%

Vitamin K
124µg
119%

Vitamin B3
18mg
93%

Vitamin B6
1mg
85%

Vitamin C
57mg
70%

Selenium
45µg
65%

Phosphorus
556mg
56%

Potassium
1226mg
35%

Manganese
0.55mg
27%

Vitamin B1
0.4mg
26%

Zinc
3mg
26%

Iron
4mg
26%

Folate
102µg
26%

Vitamin B2
0.44mg
26%

Calcium
237mg
24%

Magnesium
92mg
23%

Fiber
5g
23%

Vitamin B5
2mg
22%

Copper
0.43mg
21%

Vitamin B12
1µg
19%

Vitamin A
674IU
13%

Vitamin E
1mg
12%

Vitamin D
0.94µg
6%

covered percent of daily need
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