Josh's Famous Low-Fat, Low-Carb, High-Protein Turkey Meatloaf.
- 5 pound chub of ground turkey.
- Two bags of hot and spicy pork rinds.
- Two tablespoons of garlic .
- 1 cup of skim milk.
- 1 cup of parsley.
- Half a cup of oregano.
- 1/4 cup of your favorite hot sauce
- One large onion
- half a cup of low-fat Parmesan cheese
- 2 tablespoons of cooking oil
- 10 – 12 stocks of green onion.
- Four whole eggs
- 2 tablespoons of flaxseed
- we start this recipe by cutting the chub of Turkey in half and placing it in a bowl, a huge pot, or a bathtub. I don't care where you put it, as long as it's big enough to mix all these ingredients in it.
- we then take the two bags of hot and spicy pork rinds, and open the top. Then we crush them into teeny tiny little crumbs, and add them to the mixing pot.
- We then cut the ends off the green onion stocks and wash them. Cut them into quarter-inch pieces and add them to the bowl.
- We then take a large frying pan and add a tablespoon of oil to it, and put it on the stove to warm up.
- we then turn our oven on to 375 so it can preheat.
- We then take the white onion and cut it in half. Then I cut the ends off of it and peel the outside skin off, then cut it into quarter-inch pieces.
- We then add the garlic and white onion to the hot frying pan and sauté these till they become clear.
- While the white onion is sauté. Add all the other ingredients to the bowl.
- When the onions are done being sautéed (they are clear) add them to the bowl as well.
- Now mix all ingredients together. I use my hands. They work good.
- prepare a 1 inch deep cookie sheet by pouring 1 tablespoon of cooking oil in it and coating the entire bottom and sides.
- we then place the turkey meatloaf mixture in a 1 inch deep cookie pan. This should fill it pretty well, but still be pretty thin so it will cook all the way through.
- depending on how hot you want this meatloaf you can sprinkle more hot sauce on the top. I also sprinkle the top of mine with 2 tablespoons of flaxseed.
- Place in the oven and bake for 35 min.
When you take this out of the oven, keep your face back, especially if you have in your oven. They like to seal quite well and you are likely to get blasted in the face by a cloud of hot steam which sucks, a lot. The first thing you will notice is that the meatloaf has shrank quite a bit, and that there's a lot of fluid in the bottom of the cookie sheet. This is due to us using the whole cup of milk in the recipe. This meatloaf is amazingly moist and amazingly flavorful (who says weight loss has to be bland right?). There are two ways you can handle this. The first is to place your hand on the cooked meatloaf and tip the cookie sheet over the sink so the fluid drains. This will cut even more of the fat and calories out of the meal. The second way is to let it set for 20 min. on top of the stove, so the fluid soaks in. This is my preferred method as I store these for later use and they can get quite dry if I drain the cookie sheet. Either way, let it cool at least 5 min. before trying to cut it.
This recipe is enough to make 24 servings. I make too long cuts the length of the pan,making three sections. I then make three shortcuts. The width of the pan (the short way). This makes 12 equal servings but you can also cut these in half as well, making 24 servings. If you are trying to bulk up and are lifting weights very heavily I would suggest using the 12 serving size. If you're trying to cut weight I would suggest using the 24 serving size. Either way you slice it (lol) having a diet that includes high-protein, low-fat meals in it is the way to go for a lean, muscular body.
This is an amazing low-carb, low-fat, high-protein meal that is one of my favorite recipes. I like to make a big batch of these and divide them into portions. I then put them in Tupperware, place them in the fridge and eat them all week long. This is essential for me, because if I get hungry, and there's no meals made I will just eat whatever junk is laying around instead of cooking a healthy meal. I have no willpower once I get hungry. I've been focusing on bodybuilding for over five years, and it seems like it gets harder and harder to find good recipes that have a good protein to calorie ratio.This is essential for anyone who wants to be a bodybuilder or is interested in weight loss. This this can also be made without using hot sauce if that is not to your taste.
This nutritional data is comprised with the USDA compliant nutritional data labels, and are as accurate as humanly possible without chemical testing.
- Cal: 11,281 whole pan; per 12 pieces serving 940; 470 per 24 serving size.
- Protein: 2222 whole pan; 185 per 12 serving size; 92 per 24 serving size.
- Carbs: 26 whole pan; 2.16 per 12 serving size; 1.08 per 24 serving size.
- Fat: 208 whole pan; 8.6 per 12 serving size; 4.3 per 24 serving size
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