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Turkey Meatloaf with Gremolata and Green Beans Recipe


Atkins Turkey Meatloaf with Gremolata and Green Beans
11.5g
Glucides nets Atkins™
Prep Time:0 Minutes
Style:American
Cook Time:30 Minutes
Phase:Phase 2
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

44.9g

Protein

30.6g

Fat

6.4g

Fiber

519.8cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 0 1/4tspBlack Pepper
  • 0 1/2tspSalt
  • 1largeEgg
  • 4ozGreen String Beans
  • 14ozGround Turkey
  • 1 1/3servingSundried Tomatoes
  • 1ozShallots
  • 1ozPistachio Nuts
  • 1ozParsley
  • 1tspLemon Peel
  • 1oz yieldsLemon
  • 1cloveGarlic
  • 2TbspAlmond Meal Flour

DIRECTIONS

  1. Preheat oven to 375°F. Line a sheet pan with aluminum foil or parchment paper. Set aside.
  2. Dice the shallots and tomatoes then mince the garlic. Add all the shallot, garlic and half of the tomatoes to a medium bowl. Add the egg, almond flour, 1/4 tsp each salt and pepper whisk to combine then add the ground turkey. Using your hands mix together until combined then divide in half, shape into two loaves and place onto the sheet pan. Bake for 25-30 minutes until cooked through.
  3. Make gremolata. While the meatloaf cooks finely chop the parsley and pistachios, zest the lemon to get 1 tsp zest and then juice half of the lemon. Place all ingredients into a small bowl and add 1/4 tsp salt and black pepper to taste. Set aside to prepare green beans.
  4. Bring a small pot of water to a boil, cook the green beans for 4-5 minutes until tender, drain and place on serving plates. When meatloaf has finished cooking add it to the plate then top with the gremolata. 

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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