Italian-Style Meat Loaf
Mom's meat loaf never tasted so good! One taste of this low-fat dish will bring back memories of times past.
Makes 8 servings
|1||can (6 ounces) no-salt-added tomato paste|
|1/2||cup dry red wine|
|1||teaspoon minced garlic|
|1/2||teaspoon dried basil|
|1/2||teaspoon dried oregano|
|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|
- 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.
- 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.
|Serving Size:||1 slice (1/8 of meat loaf)|
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||11 %|
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