Discontinued Carb Conscious with Roasted Salmon & Turkey Meatloaf

Discontinued

Carb Conscious with Roasted Salmon & Turkey Meatloaf

95 MIN
8 Servings
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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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From the Test Kitchen

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:
• Southern-Spiced Salmon with Freekeh & Honey Mustard
• Roasted Salmon & Potatoes with Kale Salad & Creamy Pesto
• Turkey Meatloaf & BBQ Mayo with Veggies, Freekeh & Pickled Jalapeño
• Middle Eastern Turkey Meatloaf with Za'atar Yogurt & Kale Salad

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
fresh
ingredients
Discontinued Carb Conscious with Roasted Salmon & Turkey Meatloaf
Title
  • 1 Tbsp Pickled Peruvian Peppers
  • 2 oz Pickle Chips
  • 1 bunch Parsley
  • 2 Tbsps Sliced Roasted Almonds
  • 3 Tbsps Roasted Peanuts
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Shallot
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 1 Tbsp Apple Cider Vinegar
  • 1 bunch Kale
  • 2 Scallions
  • ½ lb Grape Tomatoes
  • 18 oz Ground Turkey
  • 4 Skin-On Salmon Fillets
  • ¼ cup Panko Breadcrumbs
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¾ lb Golden Potatoes
  • ½ lb Brussels Sprouts
  • 1 Red, Yellow, Or Orange Bell Pepper
  • 1 cup Cracked Freekeh
  • ⅓ cup Basil Pesto
  • 2 Tbsps Fromage Blanc
  • 2 Tbsps Mayonnaise
  • ¼ cup Barbecue Sauce
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 1 Tbsp Creamy Mustard Sauce
  • 1 Tbsp Honey
Prepare the potatoes & meatloaf
1 Prepare the potatoes & meatloaf

Place an oven rack in the center of the oven; preheat 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. Wash and dry the fresh produce. Cut the potatoes crosswise into 1/2-inch rounds. Transfer to one sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. 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 other side of the sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches.

Bake the potatoes & meatloaf
2 Bake the potatoes & meatloaf

Roast the prepared potatoes and meatloaf 20 to 22 minutes, or until the potatoes are tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Transfer the meatloaf 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 the freekeh
3 Cook the freekeh

Meanwhile, add the freekeh to the pot of boiling water and cook, uncovered, 24 to to 26 minutes, or until tender. Turn off the heat. Drain thoroughly.

Roast the fish
4 Roast the fish

Pat the fish dry with paper towels; transfer to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly coat 2 seasoned fish fillets with enough of the Southern spice blend to coat. Arrange skin side down. Roast 15 to 17 minutes, or until cooked through.* Remove from the oven.

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

Prepare the remaining ingredients & make the kale salad
5 Prepare the remaining ingredients & make the kale salad

Meanwhile, cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then large dice. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Peel and thinly slice the shallot. Separate the kale leaves from the stems; discard the stems and finely chop the leaves. Halve the tomatoes. Thinly slice the scallions. In a large bowl, combine the chopped kale, halved tomatoes, and sliced scallions; drizzle with olive oil and season with salt and pepper. Toss to coat.

Cook the vegetables
6 Cook the vegetables

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the quartered brussels sprouts and sliced shallot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the Honey Mustard
7 Make the Honey Mustard

Knead the packet of honey before opening. Combine the creamy mustard sauce and half the honey (you will have extra). Taste, then season with salt and pepper if desired.

Make the Creamy Pesto
8 Make the Creamy Pesto

Combine the pesto and fromage blanc. Taste, then season with salt and pepper if desired.

Make the BBQ Mayo
9 Make the BBQ Mayo

Combine the mayonnaise and half the barbecue sauce (you will have extra). Taste, then season with salt and pepper if desired.

Make the Za'atar Yogurt
10 Make the Za'atar Yogurt

Combine the za’atar, tzatziki, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Assemble & Store the Southern-Spiced Salmon
11 Assemble & Store the Southern-Spiced Salmon

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked freekeh

• 1/4 cooked vegetables

• 1 Southern-spiced fish fillet

Transfer the honey mustard to 2 small containers. 

Assemble & Store the Roasted Salmon & Potatoes
12 Assemble & Store the Roasted Salmon & Potatoes

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 kale salad

• 1/4 roasted potatoes

• 1 roasted fish fillet

Transfer the creamy pesto to 2 small containers. 

Assemble & Store the Turkey Meatloaf & BBQ Mayo
13 Assemble & Store the Turkey Meatloaf & BBQ Mayo

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked freekeh

• 1/4 cooked vegetables

• 2 slices roasted meatloaf

Transfer the BBQ mayo to 2 small containers.

Assemble & Store the Middle Eastern Turkey Meatloaf
14 Assemble & Store the Middle Eastern Turkey Meatloaf

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 kale salad

• 1/4 roasted potatoes

• 2 slices roasted meatloaf

Transfer the za’atar yogurt to 2 small containers. 

Finish & Serve the Southern-Spiced Salmon
15 Finish & Serve the Southern-Spiced Salmon

Makes 2 servings:

Roughly chop the pickle chips. Heat the finished fish, freekeh, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the honey mustard and chopped pickle chips.

Finish & Serve the Roasted Salmon & Potatoes
16 Finish & Serve the Roasted Salmon & Potatoes

Makes 2 servings:

Heat the finished fish, potatoes, and kale salad in the microwave, 1 to 2 minutes, or until heated through. Garnish each serving with the creamy pesto and pickled peppers

Finish & Serve the Turkey Meatloaf & BBQ Mayo
17 Finish & Serve the Turkey Meatloaf & BBQ Mayo

Makes 2 servings:

Roughly chop the peanuts and jalapeño pepper; wash your hands immediately after handling the pepper. Heat the finished meatloaf, freekeh, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the BBQ mayo, chopped peanuts, and as much of the chopped jalapeño pepper as you’d like.

Finish & Serve the Middle Eastern Turkey Meatloaf
18 Finish & Serve the Middle Eastern Turkey Meatloaf

Makes 2 servings:

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished meatloaf, potatoes, and kale salad in the microwave, 1 to 2 minutes, or until heated through. Garnish each serving with the za’atar yogurt, almonds, and chopped parsley.

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the potatoes & meatloaf
1 Prepare the potatoes & meatloaf

Place an oven rack in the center of the oven; preheat 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. Wash and dry the fresh produce. Cut the potatoes crosswise into 1/2-inch rounds. Transfer to one sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. 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 other side of the sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches.

2 Bake the potatoes & meatloaf

Roast the prepared potatoes and meatloaf 20 to 22 minutes, or until the potatoes are tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Transfer the meatloaf to a cutting board. When cool enough to handle, carefully slice into 8 equal-sized pieces. 

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

Bake the potatoes & meatloaf
Cook the freekeh
3 Cook the freekeh

Meanwhile, add the freekeh to the pot of boiling water and cook, uncovered, 24 to to 26 minutes, or until tender. Turn off the heat. Drain thoroughly.

4 Roast the fish

Pat the fish dry with paper towels; transfer to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly coat 2 seasoned fish fillets with enough of the Southern spice blend to coat. Arrange skin side down. Roast 15 to 17 minutes, or until cooked through.* Remove from the oven.

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

Roast the fish
Prepare the remaining ingredients & make the kale salad
5 Prepare the remaining ingredients & make the kale salad

Meanwhile, cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then large dice. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Peel and thinly slice the shallot. Separate the kale leaves from the stems; discard the stems and finely chop the leaves. Halve the tomatoes. Thinly slice the scallions. In a large bowl, combine the chopped kale, halved tomatoes, and sliced scallions; drizzle with olive oil and season with salt and pepper. Toss to coat.

6 Cook the vegetables

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the quartered brussels sprouts and sliced shallot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the vegetables
Make the Honey Mustard
7 Make the Honey Mustard

Knead the packet of honey before opening. Combine the creamy mustard sauce and half the honey (you will have extra). Taste, then season with salt and pepper if desired.

8 Make the Creamy Pesto

Combine the pesto and fromage blanc. Taste, then season with salt and pepper if desired.

Make the Creamy Pesto
Make the BBQ Mayo
9 Make the BBQ Mayo

Combine the mayonnaise and half the barbecue sauce (you will have extra). Taste, then season with salt and pepper if desired.

10 Make the Za'atar Yogurt

Combine the za’atar, tzatziki, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Za'atar Yogurt
Assemble & Store the Southern-Spiced Salmon
11 Assemble & Store the Southern-Spiced Salmon

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked freekeh

• 1/4 cooked vegetables

• 1 Southern-spiced fish fillet

Transfer the honey mustard to 2 small containers. 

12 Assemble & Store the Roasted Salmon & Potatoes

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 kale salad

• 1/4 roasted potatoes

• 1 roasted fish fillet

Transfer the creamy pesto to 2 small containers. 

Assemble & Store the Roasted Salmon & Potatoes
Assemble & Store the Turkey Meatloaf & BBQ Mayo
13 Assemble & Store the Turkey Meatloaf & BBQ Mayo

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked freekeh

• 1/4 cooked vegetables

• 2 slices roasted meatloaf

Transfer the BBQ mayo to 2 small containers.

14 Assemble & Store the Middle Eastern Turkey Meatloaf

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 kale salad

• 1/4 roasted potatoes

• 2 slices roasted meatloaf

Transfer the za’atar yogurt to 2 small containers. 

Assemble & Store the Middle Eastern Turkey Meatloaf
Finish & Serve the Southern-Spiced Salmon
15 Finish & Serve the Southern-Spiced Salmon

Makes 2 servings:

Roughly chop the pickle chips. Heat the finished fish, freekeh, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the honey mustard and chopped pickle chips.

16 Finish & Serve the Roasted Salmon & Potatoes

Makes 2 servings:

Heat the finished fish, potatoes, and kale salad in the microwave, 1 to 2 minutes, or until heated through. Garnish each serving with the creamy pesto and pickled peppers

Finish & Serve the Roasted Salmon & Potatoes
Finish & Serve the Turkey Meatloaf & BBQ Mayo
17 Finish & Serve the Turkey Meatloaf & BBQ Mayo

Makes 2 servings:

Roughly chop the peanuts and jalapeño pepper; wash your hands immediately after handling the pepper. Heat the finished meatloaf, freekeh, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the BBQ mayo, chopped peanuts, and as much of the chopped jalapeño pepper as you’d like.

18 Finish & Serve the Middle Eastern Turkey Meatloaf

Makes 2 servings:

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished meatloaf, potatoes, and kale salad in the microwave, 1 to 2 minutes, or until heated through. Garnish each serving with the za’atar yogurt, almonds, and chopped parsley.

Finish & Serve the Middle Eastern Turkey Meatloaf