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  • 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
  • 3
  • 2
    Healthy Fat


  1. Preheat oven to 350*F. Toast pine nuts for 5 to 7 minutes in oven.
  2. Heat oven to 400*F after toasting pine nuts.
  3. In a large mixing bowl, combine the ground turkey, Napa cabbage, green onions, toasted pine nuts, paprika, 3/4 teaspoon of salt and a 1/2 teaspoon of salt(optional) and a 1/2 teaspoon black pepper. Line a baking sheet with parchment paper. Shape the ground turkey mixture into a loaf 7-inches long and 4-inches wide, and place it on the baking sheet.
  4. Bake the meatloaf for about 30 minutes or to an internal temperature of 165*F.
  5. While the meatloaf is baking remove the green stalks of the fennel and cut the bulbs in half lengthwise. Cut each half of fennel in quarter wedges and remove the center core. Reserve some of the fine fronds, and cut them coarsely for later use.
  6. Heat a nonstick skillet with oil and sear the fennel wedges until lightly browned.
  7. Add the chicken stock and remaining salt (optional) and pepper, and cover the skillet with a lid. Cook on medium to high heat for about 5 minutes or until the fennel is tender. Remove the lid, and continue to cook until all the liquid has evaporated. Stir in the parmesan cheese and fennel fronds.
  8. Carve the meat loaf and serve along with the fennel.