Summer Meat Loaf

Name: Summer Meat Loaf
Yield: Makes 6 servings
Ingredients: 1 ½ pounds extra-lean ground beef; 1 cup Italian-seasoned breadcrumbs; 1 carrot, peeled and grated; 1 small zucchini, grated; ½ onion, chopped; 2 garlic cloves, minced; ¼ cup low-sodium fat-free beef or chicken broth; ¼ cup egg substitute; ¼ cup ketchup; 1 tablespoon chopped fresh or 1 teaspoon dried basil; 1 tablespoon Dijon mustard; ½ teaspoon salt; ½ teaspoon freshly ground pepper; Vegetable cooking spray

1 Rating
1 Review

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

Recipe by Southern Living July 2001

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Recipe Summary

Yield:

Makes 6 servings

Nutrition Info

Directions

Step 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.

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

Nutrition Facts

Per Serving:

302 calories; calories from fat 36%; fat 12g; saturated fat 4g; mono fat 4.6g; poly fat 0.7g; protein 28g; carbohydrates 20g; fiber 2g; cholesterol 41mg; iron 3.7mg; sodium 985mg; calcium 76mg.

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ReneeW

08/15/2011

I have used this recipe for years an it has never failed to be the best meatloaf my family enjoys. I have attempted to feed them other meatloaf recipes, but they always say stick with this one. Great way to get veggies in the kids, too! It makes it moist also. Fresh basil makes it way better!

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Summer Meat Loaf

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Summer Meat Loaf

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Summer Meat Loaf

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Summer Meat Loaf