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:
covered percent of daily need
