Carb Conscious with Steaks & Turkey Meatloaf

Carb Conscious

with Steaks & Turkey Meatloaf

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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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    8 Servings
  • icon-nutrition Created with Sketch. Est. Cals/serving

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:
• Turkey Meatloaf & Hoisin Mayo with Togarashi & Vegetable Quinoa
• Mexican-Style Turkey Meatloaf with Farro & Guajillo Sour Cream
• Steaks & Creamy Cilantro Sauce with Roasted Vegetable Farro
• Asian-Style Steaks & Quinoa with Spicy Soy-Miso Sauce

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fresh
ingredients
Carb Conscious with Steaks & Turkey Meatloaf
Title
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 2 Tbsps Grated Cotija Cheese
  • 2 Tbsps Raw Pepitas
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Pickled Peruvian Peppers
  • 3 Tbsps Roasted Cashews
  • 1 tsp Black & White Sesame Seeds
  • ½ lb Mushrooms
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 15 oz Baby Bok Choy
  • 1 cup Red Quinoa
  • 1 Tbsp Apple Cider Vinegar
  • 1 lb Red Cabbage
  • 1 Poblano Peppers
  • 1 Yellow Onion
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 4 Steaks
  • 18 oz Ground Turkey
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¼ cup Panko Breadcrumbs
  • 1 cup Semi-Pearled Farro
  • 6 oz Green Beans
  • ¼ cup Cilantro Sauce
  • ¼ cup Sour Cream
  • 3 Tbsps Soy-Miso Sauce
  • 2 Tbsps Hoisin Sauce
  • 2 Tbsps Mayonnaise
  • ⅓ cup Guajillo Chile Pepper Sauce
  • 2 tsps Gochujang
  • ¼ cup Labneh Cheese

Tips from Home Chefs

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Form, bake & slice the meatloaf
1 Form, bake & slice the meatloaf

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line two sheet pans with foil. In a large bowl, combine the turkey, weeknight hero spice blend, and half the breadcrumbs (you will have extra); season with salt and pepper. Gently mix to combine. Transfer to one of the sheet pans. 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 cut into 8 equal-sized slices. 

*An instant-read thermometer should register 165°F.

2 Cook the farro

Meanwhile, add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Reserving the pot, drain thoroughly and transfer to a large bowl. Refill the pot 3/4 of the way up with salted water; cover and heat to boiling on high.

Cook the farro
Cook & slice the steaks
3 Cook & slice the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. Evenly coat 2 seasoned steaks with enough of the Mexican spice blend to coat. 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. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. 

*An instant-read thermometer should register 145°F.

4 Prepare the remaining ingredients

Wash and dry the fresh produce. Cut out and discard the core of the cabbage; large dice the leaves. Peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut the mushrooms into bite-size pieces. Cut off and discard any stem ends from the green beans; halve crosswise. Cut off and discard the root ends of the bok choy; roughly chop. Cut off and discard the stem of the poblano pepper; halve lengthwise, then remove the ribs and seeds. Cut crosswise into 1/2-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Prepare the remaining ingredients
Cook the quinoa
5 Cook the quinoa

Add the quinoa to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

6 Roast the vegetables & finish the farro

Meanwhile, transfer the diced cabbage, poblano pepper pieces, and onion wedges to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 13 to 15 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the bowl of cooked farro. Add the vinegar and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired.  

Roast the vegetables & finish the farro
Cook the remaining vegetables & finish the quinoa
7 Cook the remaining vegetables & finish the quinoa

In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved green beans and chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat and stir in the sautéed aromatics until thoroughly combined. Transfer to the pot of cooked quinoa; stir to combine. Taste, then season with salt and pepper if desired.  

8 Make the Hoisin Mayo

Combine the mayonnaise, 2 teaspoons of water, and half the hoisin sauce (you will have extra). Taste, then season with salt and pepper if desired.

Make the Hoisin Mayo
Make the Guajillo Sour Cream
9 Make the Guajillo Sour Cream

Combine the guajillo pepper sauce and sour cream. Taste, then season with salt and pepper if desired.

10 Make the Creamy Cilantro Sauce

Combine the cilantro sauce and labneh. Taste, then season with salt and pepper if desired.

Make the Creamy Cilantro Sauce
Make the Spicy Soy-Miso Sauce
11 Make the Spicy Soy-Miso Sauce

Combine half the soy-miso sauce (you will have extra) and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

12 Assemble & Store the Turkey Meatloaf & Hoisin Mayo

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 2 slices turkey meatloaf

Transfer the hoisin mayonnaise to 2 small containers.

Assemble & Store the Turkey Meatloaf & Hoisin Mayo
Assemble & Store the Mexican-Style Turkey Meatloaf
13 Assemble & Store the Mexican-Style Turkey Meatloaf

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 2 slices turkey meatloaf

Transfer the guajillo sour cream to 2 small containers.

14 Assemble & Store the Steaks & Creamy Cilantro Sauce

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

 1 sliced Mexican-spiced steak

Transfer the creamy cilantro sauce to 2 small containers

Assemble & Store the Steaks & Creamy Cilantro Sauce
Assemble & Store the Asian-Style Steaks & Quinoa
15 Assemble & Store the Asian-Style Steaks & Quinoa

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1 sliced steak

Transfer the spicy soy-miso sauce to 2 small containers

16 Finish & Serve the Turkey Meatloaf & Hoisin Mayo

Makes 2 servings:

Roughly chop the peanuts. Heat the finished meatloaf and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the hoisin mayo, chopped peanuts, and as much of the togarashi as you’d like.

Finish & Serve the Turkey Meatloaf & Hoisin Mayo
Finish & Serve the Mexican-Style Turkey Meatloaf
17 Finish & Serve the Mexican-Style Turkey Meatloaf

Makes 2 servings:

Roughly chop the pepitas. Heat the finished meatloaf and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the guajillo sour cream, chopped pepitas, and cheese.

18 Finish & Serve the Steaks & Creamy Cilantro Sauce

Makes 2 servings:

Heat the finished steak and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy cilantro sauce and pickled peppers.

Finish & Serve the Steaks & Creamy Cilantro Sauce
Finish & Serve the Asian-Style Steaks & Quinoa
19 Finish & Serve the Asian-Style Steaks & Quinoa

Makes 2 servings:

Roughly chop the cashews. Heat the finished steak and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy soy-miso sauce, chopped cashews, and sesame seeds.