Moist Turkey Meatloaf With Sauce
Lower carb and fat that regular meatloaf. For even lower carbs use spelt flour.
INGREDIENTS
NutritionSAUCE
- 1tablespoon olive oil
- 1
- 1
- 2
- 1tablespoon all-purpose flour
- 1⁄2cup red wine
- 1⁄2
- 6ounces tomato sauce
- 1
- 1teaspoon dried oregano
-
MEATLOAF
- 1
- 1tablespoon all-purpose flour
- 1whole egg
- 2egg whites
- 1⁄2
- salt and pepper, to taste
DIRECTIONS
- Preheat oven to 350°F Coat 4 x 8-inch loaf pan with nonstick cooking spray.
- Heat oil in a large skillet over medium heat. Add leek, onion, and garlic. Sauté until just golden brown. Add flour, stir and cook for 2 minutes.
- Add wine, broth, tomato sauce, basil, oregano, and salt to skillet. Bring to boil, reduce heat to low and simmer uncovered for 15 minutes. Set sauce aside.
- In large bowl, combine ground turkey, egg, egg whites, zucchini, and flour. Mix well. Add 1/4 cup sauce, and stir in gently.
- Form meatloaf in prepared loaf pan. Cover with foil.
- Bake for 40 to 50 minutes. (Remove foil last 10 minutes if desired, to brown top of loaf). Remove from oven and let rest 10 minutes.
- Re-heat remaining sauce and serve with meatloaf.