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