Low carb meatloaf and cauliflower mash meal prep is healthy comfort food. Makes five delicious servings perfect for a low carb lunch.
Low Carb Meatloaf
Parmesan Cauliflower Mash
1cupchicken or vegetable stock
Low Carb Meatloaf Cups
Heat oven to 350°F. Line a muffin tray with 10 silicone or parchment liners and set aside.
In a large bowl, mix together the ground turkey, almond flour, egg, worcestershire, salt, basil and oregano. Divide mixture between the muffin tray. Press down gently with your fingers.
Spoon the sugar-free ketchup over each meatloaf cup and spread around.
Bake for 25 minutes, until cooked through. Allow to cool completely before popping the meatloaf cups out of the liners.
Parmesan Mashed Cauliflower
Place the stock and garlic cloves in the bottom of a 6 quart Instant Pot. Place the trivet on top and the cauliflower on the trivet.
Cook for 15 minutes on the steam setting. Do a quick pressure release (release the pressure immediately when the IP beeps). Allow the cauliflower to rest with the lid open for 10 or so minutes, until it cools slightly and it safer to handle (and allows extra moisture to drip off).
Carefully transfer the cauliflower to a new pot with as little liquid as possible from the Instant Pot.
Mash with the yogurt, cheese, salt and pepper.
For slow cooker and stove top instructions, click here.
In a large glass measuring cup, add the broccoli and 1/4 cup of water. Cover and microwave for 3-5 minutes, until broccoli is slightly soft. Remember it will cook more when you re-heat so a bit of crunch is OK.
Divide between 5 2-cup capacity glass storage containers. Store in the fridge for up to 5 days.