Lean Turkey Loaf with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Turkey Loaf with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Turkey Loaf with Roasted Root Vegetables

A wholesome, lean turkey loaf paired with a medley of roasted root vegetables. This comforting dish delivers a balanced mix of lean protein and natural sweetness from roasted carrots and parsnips, accented with aromatic herbs, making it a perfect option for clean eating while staying within your macro goals.

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NUTRITION

452kcal
Protein
44.2g
Fat
20.3g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1 large Egg

1/4 cup Diced Onion

1 clove Minced Garlic

1/4 cup Whole Wheat Breadcrumbs

2 tbsp Fresh Parsley

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a bowl, combine the lean ground turkey, egg, diced onion, minced garlic, whole wheat breadcrumbs, and fresh parsley.

  • 3

    Season the mixture with salt and pepper and mix until just combined, being careful not to overwork the meat.

  • 4

    Form the mixture into a loaf shape and place it on a lightly greased baking sheet or in a loaf pan.

  • 5

    Chop the carrot and parsnip into evenly sized pieces and toss them with olive oil, salt, and pepper.

  • 6

    Arrange the vegetables around the turkey loaf on the baking sheet.

  • 7

    Bake in the preheated oven for 25-30 minutes, or until the internal temperature of the turkey reaches 165°F and the vegetables are tender and lightly caramelized.

  • 8

    Allow the turkey loaf to rest for a few minutes before slicing and serving with the roasted vegetables.

Lean Turkey Loaf with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Turkey Loaf with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Turkey Loaf with Roasted Root Vegetables

A wholesome, lean turkey loaf paired with a medley of roasted root vegetables. This comforting dish delivers a balanced mix of lean protein and natural sweetness from roasted carrots and parsnips, accented with aromatic herbs, making it a perfect option for clean eating while staying within your macro goals.

NUTRITION

452kcal
Protein
44.2g
Fat
20.3g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1 large Egg

1/4 cup Diced Onion

1 clove Minced Garlic

1/4 cup Whole Wheat Breadcrumbs

2 tbsp Fresh Parsley

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a bowl, combine the lean ground turkey, egg, diced onion, minced garlic, whole wheat breadcrumbs, and fresh parsley.

  • 3

    Season the mixture with salt and pepper and mix until just combined, being careful not to overwork the meat.

  • 4

    Form the mixture into a loaf shape and place it on a lightly greased baking sheet or in a loaf pan.

  • 5

    Chop the carrot and parsnip into evenly sized pieces and toss them with olive oil, salt, and pepper.

  • 6

    Arrange the vegetables around the turkey loaf on the baking sheet.

  • 7

    Bake in the preheated oven for 25-30 minutes, or until the internal temperature of the turkey reaches 165°F and the vegetables are tender and lightly caramelized.

  • 8

    Allow the turkey loaf to rest for a few minutes before slicing and serving with the roasted vegetables.