Lower fat meat loaf
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Zucchini; grated |
| 2 | teaspoons | Salt |
| 1½ | cup | Onions; chopped fine |
| ½ | cup | Egg white |
| ½ | cup | Ketchup |
| 1½ | tablespoon | Worcestershire sauce |
| 1 | tablespoon | Mustard; prepared |
| 3 | Cl Garlic; crushed | |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Oregano |
| 2 | pounds | Turkey; ground |
| ½ | cup | Bread crumbs |
Directions
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.