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Italian-Style Meat Loaf
Yield: Makes 8 servings
Mom's meat loaf never tasted so good! One taste of this low-fat dish will bring back memories of times past.
Ingredients:
1
can (6 ounces) no-salt-added tomato paste
1/2
cup water
1/2
cup dry red wine
1
teaspoon minced garlic
1/2
teaspoon dried basil
1/2
teaspoon dried oregano
1/4
teaspoon salt
3/4
pound 95% lean ground beef
3/4
pound 93% lean ground turkey breast
1
cup fresh whole wheat bread crumbs (2 slices whole wheat bread)
1/2
cup shredded zucchini
1/4
cup cholesterol-free egg substitute or 2 egg whites
Preparation:
1.
Preheat oven to 350°F. Combine tomato paste, water, wine, garlic, basil, oregano and salt in small saucepan. Bring to a boil; reduce heat to low. Simmer, uncovered, 15 minutes. Set aside.
2.
Combine beef, turkey, bread crumbs, zucchini, egg substitute and 1/2 cup reserved tomato mixture in large bowl. Mix well. Shape into loaf; place in ungreased 9X5-inch loaf pan. Bake 45 minutes. Discard any drippings. Pour 1/2 cup remaining tomato mixture over top of loaf. Bake 15 minutes more. Place on serving platter. Cool 10 minutes before cutting into 8 slices.
Nutritional Information:
| Serving Size: 1 slice (1/8 of meat loaf) | |
| Sodium | 212 mg |
| Protein | 19 g |
| Fiber | 2 g |
| Carbohydrate | 12 g |
| Cholesterol | 56 mg |
| Saturated Fat | 2 g |
| Total Fat | 6 g |
| Calories from Fat | 11 % |
| Calories | 187 |
Dietary Exchange:
| Meat | 2 |
| Starch | 1 |
This recipe appears in:
Beef
