Ingredients
- FOR SAUCE
- 1 tablespoon olive oil
- 1 leek (washed and chopped, white part and some green)
- 1 yellow onion (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
- FOR MEATLOAF
- 1 pound ground turkey
- 1 tablespoon all-purpose flour
- 1 large egg (whole)
- 2 egg whites
- 1/2 cup chopped zucchini (fresh, or shredded-no need to peel)
- Salt and pepper, to taste
How to Make
-
Step 1: Preheat oven to 350°F Coat 4 x 8-inch loaf pan with nonstick cooking spray.
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Step 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.
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Step 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.
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Step 4: In large bowl, combine ground turkey, egg, egg whites, zucchini, and flour. Mix well. Add 1/4 cup sauce, and stir in gently.
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Step 5: Form meatloaf in prepared loaf pan. Cover with foil.
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Step 6: Bake for 40 to 50 minutes. (Remove foil last 10 minutes if desired, to brown top of loaf).
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Step 7: Remove from oven and let rest 10 minutes.
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Step 8: Re-heat remaining sauce and serve with meatloaf.
We hope you enjoy this recipe!
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