Moist Turkey Meatloaf With Sauce |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Lower carb and fat that regular meatloaf. For even lower carbs use spelt flour. Ingredients:
1 tablespoon olive oil |
1 leek, washed and chopped (white part and some green) |
1 small onion, peeled and chopped |
2 garlic cloves, peeled and minced |
1 tablespoon all-purpose flour |
1/2 cup red wine |
1/2 cup low sodium chicken broth |
6 ounces tomato sauce |
1 teaspoon dried basil (or 1 tbls fresh, minced) |
1 teaspoon dried oregano |
salt, to taste |
1 lb ground turkey |
1 tablespoon all-purpose flour |
1 whole egg |
2 egg whites |
1/2 cup raw zucchini, chopped (or shredded-no need to peel) |
salt and pepper, to taste |
Directions:
1. Preheat oven to 350°F Coat 4 x 8-inch loaf pan with nonstick cooking spray.
2. Heat oil in a large skillet over medium heat. Add leek, onion, and garlic. Sauté until just golden brown. Add flour, stir and cook for 2 minutes.
3. Add wine, broth, tomato sauce, basil, oregano, and salt to skillet. Bring to boil, reduce heat to low and simmer uncovered for 15 minutes. Set sauce aside.
4. In large bowl, combine ground turkey, egg, egg whites, zucchini, and flour. Mix well. Add 1/4 cup sauce, and stir in gently.
5. Form meatloaf in prepared loaf pan. Cover with foil.
6. Bake for 40 to 50 minutes. (Remove foil last 10 minutes if desired, to brown top of loaf). Remove from oven and let rest 10 minutes.
7. Re-heat remaining sauce and serve with meatloaf.
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