Summer Meat Loaf

Freshly grated carrot and zucchini give this meat loaf terrific flavor and moisture.

Yield: Makes 6 servings
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 302
  • Calories from fat: 36%
  • Fat: 12g
  • Saturated fat: 4g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 28g
  • Carbohydrate: 20g
  • Fiber: 2g
  • Cholesterol: 41mg
  • Iron: 3.7mg
  • Sodium: 985mg
  • Calcium: 76mg

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

  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.
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