6pm Meal – Turkey Meatloaf

My goal is to always do meal prep for the week. This means I dont have to waste time making my meals and can eat them super fast. This meal you need to cook once every 2 weeks as it will last that long.  I tend to have this for dinner every night.  Its a ton of protein, fat, and keeps me full.

INGREDIENTS

• 6 lbs of turkey meat.  I 2 of the 3lb tubes which sounds odd but it has a better consistency when being cooked and is more “meatloaf like”
• 1 red onion, larger the better.
• 2 large bags of pork rinds.  Get the mission brand.
• 1 12 can of tomato paste.  Dont get the super small 6 oz ones.
• 1 8oz Parmesan cheese container.  The kraft brand or store brand works fine
• 4 eggs
• salt
• pepper
• garlic granulated

DIRECTIONS

1. Pre heat your oven to 325
2. I use a crab pot but you can use a big old metal bowl or something.  Put your 6 lbs of turkey meat in it.
3. In a food processor put your red onion in there in 4 pieces and chop it up.  Then add your eggs, and tomato paste and mix them all together.
4. Pour that mixture on top of your turkey meat.
5. Crumble up with your hands some the first bag of pork rinds and then chop it up finely in your chopper.
6. Do the same with your second bag of pork rinds.
7. Now add in your Parmesan cheese and spices.  I try to do a quick 14 count when adding the pepper salt and granulated garlic.  Basically like you are adding on top of 14 servings pepper, salt, and garlic.
8. Mix all those well and add them on top of your turkey.
9. With your hands, mix heavily the dry ingredients, wet ingredients, and turkey meat.  I tend to put on some disposable food gloves to easily mix them and make make a mess.
10. Spray a lasagna with non stick spray (i tend to use avocado oil)  Also get this guy it works great https://www.amazon.com/ExcelSteel-4-Piece-Stainless-Roaster-Spatula/dp/B0053EZWL0
11. Add in your turkey mixture and make sure its level and nicely pressed down
12. Cook for around 90 minutes or until your meat has a temperature of 165 degrees as you want to over cook it since its lasting 2 weeks and need to make sure its at 165 at least.
13. Let it cook on a rack for a good 1-3 hours.  There will be A LOT of liquid that needs to be absorbed again and it takes awhile to do that.
14. Cut into 14 pieces
15. When eating I tend to put in a large bowl and microwave the meat for around 3 minutes.
16. Then add on top of it some chopped salad, fat free fage yogurt, and whatever dressing im in the mood for.  The reason for the yogurt is it takes on the taste of the dressing you are using and requires less dressing so less calories.  Get only dressing that needs to be refrigerated as they tend to have yogurt as a base ingredient which is great for you.

NUTRITION

• 1/14 Ground Turkey – 393 Calories
• Pork Rinds – 91 Calories
• Red Onion – 4
• Parmesan – 64 calories
• Can of tomato paste – 10 calories
• Eggs – 22 calories
• Total Calories Per Serving – 584 (add 100 for dressing and yogurt)