Recipe by Tarbean
Phase II recipe As one review indicated, this is a bit on the bland side. For those of you not watching your salt intake, the flavor is improved by using tomato paste with the salt included. This is not a recipe to impress dinner guests, but an easy healthy weekday recipe. Its a good way to eat zucchini without realizing you are eating it.
Top Review by Doesn't Do Dishes
If you want it with a bit more kick do what I did. Add several dashes of Tabasco Chipotle to the sauce. I have also made this with Bison instead of the ground Turkey; it is very lean so it still fits the South Beach requirements but gives a more traditional meatloaf.
- 1 (6 ounce) can no-added-salt tomato paste
- 1⁄2 cup dry red wine
- 1⁄2 cup water
- 1 garlic clove, minced
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon salt
- 16 ounces ground turkey breast
- 1 cup oatmeal
- 1⁄4 cup liquid egg substitute
- 1⁄2 cup zucchini, shredded
Directions See How It's Made
- Preheat the oven to 350. Combine the tomato paste, wine, water, garlic, basil, oregano, and salt in a small saucepan. Bring to a boil, then reduce the heat to low. Simmer, uncovered for 15 minute Set aside.
- Combine the turkey, oatmeal, egg substitute, zucchini, and 1/2 cup of the tomato mixture ina large bowl. Mix well. Shape into a loaf and place into an ungreased 8"x4" loaf pan. Bake for 45 minute Discard any drippings. Pour 1/2 cup of the remaining tomato mixture on top of the loaf. Bake for an additional 15 minute.
- Place on a serving platter. Cool for 10 min before slicing. Serve the remaining tomato sauce on the side.