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Summer Meat Loaf

Southern Living
Summer Meat Loaf
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Worthy of a Special Occasion

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
Southern Living, JULY 2001

Member Ratings and Reviews

5 stars
shay
I don't make meatloaf a lot, and I wasted good meat on this recipe. The premise is good- fresh veggies hidden in the meat. I liked it ok, my family really didn't like it. My 16 year old wouldn't eat anything after the first bite and my easy to please husband ate his, but told me to throw the rest away. It definitely was sweet and even after extra cooking was kind of gooey in the middle. I would use real eggs, and not use the italian seasoning or fresh basil. It was like a meatloaf gone terribly, terribly wrong. I usually rely on the reviews here to help me decide what to prepare, but this one just didn't work for us.11/12/07

5 stars
ls5216
Simply the best meat loaf - very moist and a good way to get veggies in your diet. I make it all the time and I don't like meat loaf07/11/06