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Low carb, ready in 15 min!

Mini Turkey Meatloaves & Green Peppercorn Cream Sauce

with Cauliflower & Carrot ‘Fries’

Cooking time

25 minutes

Servings

2/4

Calories

550 /serving

We’re upping the pleasure by cutting meatloaf down to size! Everyone loves getting their very own mini loaf—especially when it’s ground turkey fluffed with breadcrumbs and onions, deeply seasoned and browned to perfection on all sides. Step it up by whipping together a tongue-prickling green peppercorn sauce to ladle over top, adding cream at the last minute for richness. On the side, there’s oven-roasted cauliflower and carrot ‘fries’ that work most excellently for soaking up that sauce.

We will send you:

  • 340g Ground turkey (high-protein serving)
  • 200g Cauliflower florets
  • 50g Diced onions
  • 300g Carrot ‘fries’
  • 12g Chicken demi-glace
  • 19g Breadcrumbs
  • 5g Green peppercorns
  • 45ml Heavy cream
  • 16g Montpellier to Moscow spices (onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)

Contains: Milk, Mustard, Wheat

You will need:

Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Heavy pan (or a mortar and pestle)
Total Fat
29 g
Saturated Fat
10 g
Sodium
1390 mg
Total Carb
34 g
Sugars
12 g
Protein
39 g
Fibre
8 g
Preparation
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Roast the vegetables
Preheat the oven to 450°F. On a lined sheet pan, toss the cauliflower florets and carrot ‘fries’ with a drizzle of oil, ½ the spices and S&P. Arrange in a single layer and roast, stirring halfway, 18 to 22 min., until browned and tender.
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Prepare the meatloaves
In a large bowl, gently mix the turkey, breadcrumbs, ½ the onions and ⅓ of the demi-glace; season with the remaining spices and S&P. Divide and shape the mixture into 2 small loaves (double for 4 portions).
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Cook the meatloaves
In a large pan, heat a drizzle of oil on medium-high. Cook the meatloaves*, partially covered, 5 to 7 min. per side, until browned and cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits in the pan. Reserve the pan.
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Mise en place
Wrap the peppercorns in a dish towel; using a heavy pan (or a mortar and pestle), press down on the dish towel, rocking the pan from side to side, until the peppercorns are roughly crushed.
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Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the remaining onions, 30 sec. to 1 min., until fragrant. Add the remaining demi-glace, the peppercorns (add ½ for medium spicy) and ½ cup water (double for 4 portions). Cook, 3 to 5 min., scraping up any browned bits from the bottom of the pan, until slightly reduced. Remove from the heat and add the cream; stir well.
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Plate your dish
Divide the meatloaves and vegetables between your plates. Spoon the sauce over. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.