Turkey Meatloaves with Braised Cabbage

• 4 cloves garlic
• 4 slices bacon, roughly chopped
• 1 onion, roughly chopped
• 2 slices white sandwich bread, torn into pieces
• 1/2 cup grated parmesan cheese (about 1 ounce)
• 1 large egg
• 1 1/4 pounds extra-lean ground turkey
• 1/2 head green cabbage, cored and sliced 1/2 inch thick
• 1 14 .5-ounce can no-salt-added diced tomatoes
• 2 cups low-sodium chicken broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons chopped fresh parsley

1. Pulse the garlic, three-quarters of the bacon and half of the onion in a food processor until finely chopped.
2. Add the bread, cheese and egg; pulse to make a smooth paste.
3. Transfer to a large bowl; add the turkey and mix with your hands.
4. Form into four 1-inch-thick oval patties.
5. Cook the remaining bacon in a large nonstick skillet over medium heat until browned, 4 minutes.
6. Increase the heat to high and add the patties.
7. Cover and cook until golden brown, 4 minutes; flip and cook, uncovered, 3 to 4 more minutes.
8. Transfer the patties to a plate.
9. Add the cabbage and the remaining onion to the skillet; cook, stirring occasionally, until the cabbage wilts, 4 minutes.
10. Reduce the heat to medium high and add the tomatoes, chicken broth and Worcestershire sauce.
11. Cover and bring to a boil, then uncover and cook until slightly reduced, 4 minutes.
12. Return the patties to the skillet and simmer until cooked through, 10 minutes.
13. Top with the parsley.
14. Photograph by Christopher Testani

garlic, bacon, onion, white sandwich bread, parmesan cheese, egg, extralean ground turkey, green cabbage, salt, chicken broth, worcestershire sauce, parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/turkey-meatloaves-with-braised-cabbage.html (may not work)