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Categories:
olive oil onion garlic flour red wine chicken broth tomato sauce basil oregano salt Meatloaf ground turkey flour egg egg whites zucchini salt
Viewed: 19 - Published at: 2 years agoIngredients
- SAUCE
- 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
- MEATLOAF
- 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
Method
- Preheat oven to 350°F Coat 4 x 8-inch loaf pan with nonstick cooking spray.
- Heat oil in a large skillet over medium heat. Add leek, onion, and garlic. Saute until just golden brown. Add flour, stir and cook for 2 minutes.
- 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.
- In large bowl, combine ground turkey, egg, egg whites, zucchini, and flour. Mix well. Add 1/4 cup sauce, and stir in gently.
- Form meatloaf in prepared loaf pan. Cover with foil.
- 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.
- Re-heat remaining sauce and serve with meatloaf.
