Layered Turkey Meatloaf with Mushrooms and Mozzarella

Ingredients

• 3 oz (80 g) mushrooms
• 2 (6 g) garlic cloves, minced
• 1 tsp (5 ml) extra-virgin olive oil
• 1 tbsp (3 g) fresh dill
• 5 1/2 oz (150 g) turkey mince
• 1/4 oz (8 g) cottage cheese, 2%
• 1 oz (25 g) part-skim mozzarella
• 1 large (33 g) egg white
• 1/4 oz (10 g) almond flour
• 1 tsp (5 g) dijon mustard
• 9 1/2 oz (275 g) green beans
• 1 tbsp (15 ml) lemon juice
• 1 1/2 oz (40 g) celery

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Method

1. Heat the oven to 200°C (400°F); line two 3 1/2-inch (9 cm) jumbo muffin cups.
2. Fry the mushrooms in the olive oil 5 minutes, until golden, the garlic and half the dill the last 30 seconds.
3. Mix the turkey mince, egg white, almond flour and dijon mustard; press half into the cups. Layer cottage cheese, mushrooms and mozzarella, then the rest, sealed.
4. Bake 20-25 minutes with the green beans, until it reads 74°C (165°F); rest 5 minutes under foil.
5. Add the lemon juice and last dill; serve with celery sticks. Keeps four days, freezes three months; reheat covered at 160°C (325°F).