Carb Conscious with Seared Steaks & Turkey Meatloaf

Carb Conscious

with Seared Steaks & Turkey Meatloaf

Group Created with Sketch. 95 min
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    8 Servings
  • icon-nutrition Created with Sketch. Est. 660 Cals/serving
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Discover meal prep designed for a healthy lifestyle. These recipes replace refined carbohydrates with high-fiber foods like veggies and whole grains, all with 42g or less of net carbs per serving.

This week's meals are:
• Seared Steak & Lemon Mayo with Vegetables & Salsa Verde
• Tomatillo Steak Salad with Creamy Guacamole
• Turkey Meatloaf & Calabrian Ketchup with Salsa Verde Kale & Carrots
• Turkey Meatloaf & Green Salad with Creamy Ranch

Get Cooking
fresh
ingredients
Carb Conscious with Seared Steaks & Turkey Meatloaf
Title
  • 2 Tbsps Sliced Roasted Almonds
  • ⅓ cup Tomatillo-Poblano Sauce
  • ¼ cup Grated Romano Cheese
  • 1⅛ lbs Ground Turkey
  • 1 Sweet Onion
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¾ lb Carrots
  • ⅓ cup Salsa Verde
  • 4 oz Grape Tomatoes
  • 1 Pasture-Raised Egg
  • 1 bunch Kale
  • 1 head Butter Lettuce
  • 4 Persian Cucumbers
  • 3 oz Baby Spinach
  • ¼ cup Panko Breadcrumbs
  • 4 Steaks
  • 1½ tsps Calabrian Chile Paste
  • ¼ cup Guacamole
  • ½ cup Plain Nonfat Greek Yogurt
  • ¼ cup Mayonnaise
  • ¼ cup Sour Cream
  • 1 tsp Preserved Lemon Purée
  • 3 Tbsps Ranch Dressing
  • 1 Tbsp Ketchup
Form, cook & slice the meatloaf:
1 Form, cook & slice the meatloaf:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. In a large bowl, combine the turkey, breadcrumbs, egg, and spice blend; season with salt and pepper. Gently mix to combine. Transfer to the sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Bake 20 to 22 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, carefully slice into 8 equal-sized pieces. 

An instant-read thermometer should register 165°F.

Cook & slice the steaks:
2 Cook & slice the steaks:

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. When cool enough to handle, find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. 

An instant-read thermometer should register 145°F.

Prepare the ingredients:
3 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Halve the tomatoes and medium dice the cucumbers; combine in a bowl. Drizzle with olive oil and season with salt and pepper; stir to combine. Cut off and discard the root end of the lettuce; roughly chop the leaves. Combine the chopped lettuce and spinach in a bowl. 

Cook & finish the vegetables:
4 Cook & finish the vegetables:

In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots and sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add 1/2 cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat and stir in the salsa verde until thoroughly combined.

Make the Lemon Mayo:
5 Make the Lemon Mayo:

Combine the lemon purée, mayonnaise, and 2 teaspoons of water. Taste, then season with salt and pepper if desired

Make the Creamy Guacamole:
6 Make the Creamy Guacamole:

Combine the guacamole, yogurt, and 1 tablespoon of water. Taste, then season with salt and pepper if desired.

Make the Calabrian Ketchup:
7 Make the Calabrian Ketchup:

Combine the ketchup, 2 teaspoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like it to be. Taste, then season with salt and pepper if desired.

Make the Creamy Ranch:
8 Make the Creamy Ranch:

Combine the ranch dressing, sour cream, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Assemble & Store the Seared Steak & Lemon Mayo:
9 Assemble & Store the Seared Steak & Lemon Mayo:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 sliced steak

Transfer the lemon mayo to  2 small containers.

Assemble & Store the Tomatillo Steak Salad:
10 Assemble & Store the Tomatillo Steak Salad:

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 prepared greens

• 1/4 seasoned tomatoes and cucumbers

• 1 sliced steak

Transfer the creamy guacamole to 2 small containers.

Assemble & Store the Turkey Meatloaf & Calabrian Ketchup:
11 Assemble & Store the Turkey Meatloaf & Calabrian Ketchup:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 2 slices cooked meatloaf

Transfer the Calabrian ketchup to 2 small containers.

Assemble & Store the Turkey Meatloaf & Green Salad:
12 Assemble & Store the Turkey Meatloaf & Green Salad:

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 prepared greens

• 1/4 seasoned tomatoes and cucumbers

• 2 slices cooked meatloaf

Transfer the creamy ranch to 2 small containers.

Finish & Serve the Seared Steak & Lemon Mayo:
13 Finish & Serve the Seared Steak & Lemon Mayo:

Makes 2 servings:

Heat the finished steak and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon mayo and almonds.

Finish & Serve the Tomatillo Steak Salad:
14 Finish & Serve the Tomatillo Steak Salad:

Makes 2 servings:

Garnish each serving of finished steak and salad with the creamy guacamole and tomatillo-poblano sauce

Finish & Serve the Turkey Meatloaf & Calabrian Ketchup:
15 Finish & Serve the Turkey Meatloaf & Calabrian Ketchup:

Makes 2 servings:

Heat the finished meatloaf and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the Calabrian ketchup and cheese.

Finish & Serve the Turkey Meatloaf & Green Salad:
16 Finish & Serve the Turkey Meatloaf & Green Salad:

Makes 2 servings:

Garnish each serving of finished meatloaf and salad with the creamy ranch.

Tips from Home Chefs

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Form, cook & slice the meatloaf:
1 Form, cook & slice the meatloaf:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. In a large bowl, combine the turkey, breadcrumbs, egg, and spice blend; season with salt and pepper. Gently mix to combine. Transfer to the sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Bake 20 to 22 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, carefully slice into 8 equal-sized pieces. 

An instant-read thermometer should register 165°F.

2 Cook & slice the steaks:

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. When cool enough to handle, find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. 

An instant-read thermometer should register 145°F.

Cook & slice the steaks:
Prepare the ingredients:
3 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Halve the tomatoes and medium dice the cucumbers; combine in a bowl. Drizzle with olive oil and season with salt and pepper; stir to combine. Cut off and discard the root end of the lettuce; roughly chop the leaves. Combine the chopped lettuce and spinach in a bowl. 

4 Cook & finish the vegetables:

In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots and sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add 1/2 cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat and stir in the salsa verde until thoroughly combined.

Cook & finish the vegetables:
Make the Lemon Mayo:
5 Make the Lemon Mayo:

Combine the lemon purée, mayonnaise, and 2 teaspoons of water. Taste, then season with salt and pepper if desired

6 Make the Creamy Guacamole:

Combine the guacamole, yogurt, and 1 tablespoon of water. Taste, then season with salt and pepper if desired.

Make the Creamy Guacamole:
Make the Calabrian Ketchup:
7 Make the Calabrian Ketchup:

Combine the ketchup, 2 teaspoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like it to be. Taste, then season with salt and pepper if desired.

8 Make the Creamy Ranch:

Combine the ranch dressing, sour cream, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Creamy Ranch:
Assemble & Store the Seared Steak & Lemon Mayo:
9 Assemble & Store the Seared Steak & Lemon Mayo:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 sliced steak

Transfer the lemon mayo to  2 small containers.

10 Assemble & Store the Tomatillo Steak Salad:

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 prepared greens

• 1/4 seasoned tomatoes and cucumbers

• 1 sliced steak

Transfer the creamy guacamole to 2 small containers.

Assemble & Store the Tomatillo Steak Salad:
Assemble & Store the Turkey Meatloaf & Calabrian Ketchup:
11 Assemble & Store the Turkey Meatloaf & Calabrian Ketchup:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 2 slices cooked meatloaf

Transfer the Calabrian ketchup to 2 small containers.

12 Assemble & Store the Turkey Meatloaf & Green Salad:

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 prepared greens

• 1/4 seasoned tomatoes and cucumbers

• 2 slices cooked meatloaf

Transfer the creamy ranch to 2 small containers.

Assemble & Store the Turkey Meatloaf & Green Salad:
Finish & Serve the Seared Steak & Lemon Mayo:
13 Finish & Serve the Seared Steak & Lemon Mayo:

Makes 2 servings:

Heat the finished steak and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon mayo and almonds.

14 Finish & Serve the Tomatillo Steak Salad:

Makes 2 servings:

Garnish each serving of finished steak and salad with the creamy guacamole and tomatillo-poblano sauce

Finish & Serve the Tomatillo Steak Salad:
Finish & Serve the Turkey Meatloaf & Calabrian Ketchup:
15 Finish & Serve the Turkey Meatloaf & Calabrian Ketchup:

Makes 2 servings:

Heat the finished meatloaf and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the Calabrian ketchup and cheese.

16 Finish & Serve the Turkey Meatloaf & Green Salad:

Makes 2 servings:

Garnish each serving of finished meatloaf and salad with the creamy ranch.

Finish & Serve the Turkey Meatloaf & Green Salad: