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Lean and Green Turkey Meatloaf with Fennel

Keto & Low-Carb Lean and Green Turkey Meatloaf with Fennel


1 Lean3 green 2 Healthy Fat

Meatloaf is, without a doubt, an American dish. This Turkey Meatloaf with Fennel is a wonderful substitute for beef meatloaf since it’s made with lean ground turkey and fresh veggies, and it doesn’t use breadcrumbs or unnecessary carb fillers.

TOASTING PINE NUTS – Preheat your oven to 350*F. While the oven is heating up, spread the PINE NUTS on a baking sheet in an even layer. Bake for 5 to 7 minutes, or until lightly brown and fragrant. Gently toss them halfway through baking so that they cook evenly. Keep a close eye on them while they’re in the oven–they can burn quickly if you’re not careful!

Is it possible for you to enjoy American cuisine at breakfast, lunch, and dinner? Make an American dinner that’s 100% on plan and completely delicious with this lean and green Turkey Meatloaf with Fennel recipe.

DifficultyServingsCooking TimePrep Time
Easy437 minutes8 Minutes



  • 2 lbs Lean Ground Turkey
  • 3 cup Napa Cabbage
  • 2 stalk Green Onions minced
  • 1/4 cup Pine Nuts crushed
  • 1 tsp Paprika
  • 1 tsp Salt divided (optional)*
  • 1 tsp Black Pepper divided
  • 1 tbsp Olive Oil
  • 2 small Fennel Bulbs
  • 2/3 cup Chicken Stock
  • 2 tbsp Parmesan Cheese



  1. Preheat the oven to 350 degrees Fahrenheit. Toast pine nuts for 5 to 7 minutes in the oven.
  2. After toasting pine nuts in the oven, set the temperature at 400*F.
  3. In a mixing bowl, combine the ground turkey, Napa cabbage, green onions, toasted pine nuts, paprika, 3/4 teaspoon salt and 1/2 teaspoon salt (optional), and 1/2 teaspoon pepper. Place a sheet of parchment paper onto a baking sheet. With your ground turkey mixture, form a loaf that is 7-inches long and 4-inches wide. Set the loaf on the prepared baking sheet.
  4. Bake the meatloaf until it reaches an internal temperature of 165*F, which should take about 30 minutes.
  5. While the meatloaf is baking, remove the green stalks of the fennel and cut the bulbs in half lengthwise. Cut each half of the fennel into quarter wedges and remove the center core. Reserve some of the fine fronds for later use, cut them coarsely.
  6. Heat a nonstick skillet with oil over medium-high heat. Add the fennel wedges and cook until lightly browned, about 5 minutes per side.
  7. Add the stock and any additional salt and pepper (if desired), cover the pan, and bring to a boil. Reduce the heat to medium-high and cook for 5 minutes or until the fennel is soft. Remove the lid, raise the temperature, and continue cooking until all of the liquid has evaporated. Stir in half of the parmesan cheese and some fennel fronds.
  8. After the meatloaf is done cooking, slice it into pieces and serve with fennel on the side.

Optavia Recipes

We're working hard to create the most thorough and user-friendly list of lean green meals accessible at once. All of these lean and green recipes and lean and green meals have been evaluated and are on the OPTAVIA 5 & 1 plan. OPTAVIA lean and green recipes are a vital part of staying on track for your weight loss efforts. You'll also get complete nutrition information for every recipe, including macro and micronutrients, according to the USDA requirements. Furthermore, since the Lean and Green Recipes OPTAVIA were developed by expert chefs and nutritionists, you can be confident that you're receiving a nutritious and delectable meal! We've also gathered some of the most effective OPTAVIA fueling hacks for you. Almost all of them are OPTAVIA fuel hacks, so you know they're on track!

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