Turkey and Mushroom Meatloaf with Cauliflower Rice and Spinach

One plate is the amount the calories and protein above are for.

• 6 oz ground turkey
• 1/2 cup cooked cremini mushroom (from 1 cup raw chopped)
• 1 large egg
• 2 tablespoons grated parmesan
• 1 tablespoon minced onion
• 1/2 teaspoon dried oregano
• 1 cup cooked cauliflower rice (from 1.5 cups raw riced)
• 1 cup cooked spinach (from 3 cups raw)
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 1/4 teaspoon salt

• 12 oz ground turkey
• 1 cup cooked cremini mushroom (from 2 cups raw chopped)
• 2 large egg
• 4 tablespoons grated parmesan
• 2 tablespoon minced onion
• 1 teaspoon dried oregano
• 2 cups cooked cauliflower rice (from 3 cups raw riced)
• 2 cups cooked spinach (from 6 cups raw)
• 2 tablespoon olive oil
• 2 tablespoon tomato paste
• 1/2 teaspoon salt

• 24 oz ground turkey
• 2 cups cooked cremini mushroom (from 4 cups raw chopped)
• 4 large egg
• 8 tablespoons grated parmesan
• 4 tablespoon minced onion
• 2 teaspoon dried oregano
• 4 cups cooked cauliflower rice (from 6 cups raw riced)
• 4 cups cooked spinach (from 12 cups raw)
• 4 tablespoon olive oil
• 4 tablespoon tomato paste
• 1 teaspoon salt

• 36 oz ground turkey
• 3 cups cooked cremini mushroom (from 6 cups raw chopped)
• 6 large egg
• 12 tablespoons grated parmesan
• 6 tablespoon minced onion
• 3 teaspoon dried oregano
• 6 cups cooked cauliflower rice (from 9 cups raw riced)
• 6 cups cooked spinach (from 18 cups raw)
• 6 tablespoon olive oil
• 6 tablespoon tomato paste
• 1 1/2 teaspoon salt

• 48 oz ground turkey
• 4 cups cooked cremini mushroom (from 8 cups raw chopped)
• 8 large egg
• 16 tablespoons grated parmesan
• 8 tablespoon minced onion
• 4 teaspoon dried oregano
• 8 cups cooked cauliflower rice (from 12 cups raw riced)
• 8 cups cooked spinach (from 24 cups raw)
• 8 tablespoon olive oil
• 8 tablespoon tomato paste
• 2 teaspoon salt

1. Heat the oven to 400°F and line a sheet pan.
2. Mix the turkey, mushrooms, egg, parmesan, onion, oregano and salt and shape a small loaf on one side of the pan.
3. Brush the loaf with the tomato paste.
4. Bake 30 to 35 minutes until the loaf reads 165°F and the top is browned.

   165°FStart timer
5. Warm the oil in a skillet over medium-high heat and cook the cauliflower rice 5 minutes until tender, add the spinach for 1 minute until wilted, then slice the meatloaf over it.

   Start timer
6. To keep it: cool it within 2 hours, portion it into a shallow lidded container, refrigerate up to 3 days, then reheat it covered for 2 to 3 minutes until steaming and 165°F in the center.

   165°FStart timer

• Calories581
• Protein63g
• Carbs9g
• Fat35g
• Fiber4g
• Sodium1036mg

• A Healthy Weight
• Eating Well

That link pays me sometimes. I'm a Digital Personal Chef, not a saint. No spam, unsubscribe anytime. Talk to your Doctor.