ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Summer Meat Loaf

Yield Makes 6 servings
Freshly grated carrot and zucchini give this meat loaf terrific flavor and moisture.

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

Nutrition Information

  • calories 302
  • caloriesfromfat 36 %
  • fat 12 g
  • satfat 4 g
  • monofat 4.6 g
  • polyfat 0.7 g
  • protein 28 g
  • carbohydrate 20 g
  • fiber 2 g
  • cholesterol 41 mg
  • iron 3.7 mg
  • sodium 985 mg
  • calcium 76 mg

How to Make It

  1. Combine first 13 ingredients; shape into a 9- x 4-inch loaf. Place on an aluminum foil-lined jellyroll pan coated with cooking spray.

  2. Bake at 375° for 45 to 50 minutes or until beef is no longer pink.