Summer Meat Loaf
Freshly grated carrot and zucchini give this meat loaf terrific flavor and moisture.
Yield: Makes 6 servings
Ingredients
- 1 1/2 pounds extra-lean ground beef
- 1 cup Italian-seasoned breadcrumbs
- 1 carrot, peeled and grated
- 1 small zucchini, grated
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/4 cup low-sodium fat-free beef or chicken broth
- 1/4 cup egg substitute
- 1/4 cup ketchup
- 1 tablespoon chopped fresh or 1 teaspoon dried basil
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Vegetable cooking spray
Preparation
Combine first 13 ingredients; shape into a 9- x 4-inch loaf. Place on an aluminum foil-lined jellyroll pan coated with cooking spray.
Bake at 375° for 45 to 50 minutes or until beef is no longer pink.
Nutritional Information
- Calories:
- 302 (36% from fat)
- Fat:
- 12g (sat 4g,mono 4.6g,poly 0.7g)
- Protein:
- 28g
- Carbohydrate:
- 20g
- Fiber:
- 2g
- Cholesterol:
- 41mg
- Iron:
- 3.7mg
- Sodium:
- 985mg
- Calcium:
- 76mg





