Yield: 8 servings
|1 cup||Zucchini; grated|
|1½ cup||Onions; chopped fine|
|½ cup||Egg white|
|1½ tablespoon||Worcestershire sauce|
|1 tablespoon||Mustard; prepared|
|3||Cl Garlic; crushed|
|½ teaspoon||Black pepper|
|2 pounds||Turkey; ground|
|½ cup||Bread crumbs|
Recipe by: Fifty Two Meat Loaves Preparation Time: 0:15 Preheat oven at 350. Prepare a loaf pan or muffin tins with cooking and flour. In a strainer set over a bowl, combine zucchini and 1 teaspoon salt and let stand, stirring once or twice, for 30 minutes. With your hands squeeze as much liquid out of the zucchini as possible. In a mixing bowl, stir onions, zucchini, egg white, ketchup, Worcestershire sauce, mustard, garlic, remaining 1 teaspoon salt, pepper, thyme, and oregano. Add meat and bread crumbs and mix thoroughly to blend well.
Transfer meat mixture to loaf pan and pack it firmly into a loaf.
Smooth top with the back of a spoon. Bake meat loaf for about 1 hour depending on pan size. Let meat loaf rest on a rack for 10 minutes before slicing.