Friday, July 3, 2009
Meatloaf made a little lighter with the addition of zucchini, which allows you to use a leaner beef without drying out the loaf.
1 pound lean ground beef
1 cup zucchini, coarsely grated
1/2 cup skim milk
1/2 cup bread crumbs
1/2 cup carrots, finely grated
1 egg white
1/2 tsp salt
1 tsp Italian seasoning
1/2 tsp dried parsley
1/4 tsp pepper
1/4 cup grated Parmesan cheese
1/2 cup tomato puree (optional)
Grate carrots and zucchini. (I use a food processor)
Combine all ingredients. Pack into a loaf pan.
Bake at 350 for 1 1/4 - 1 1/2 hours. (Check with a meat thermometer)
Spoon tomato puree over the top during the last half hour of baking, if desired.
Also makes good meatballs. Just reduce the cooking time.
Makes 8 servings. Serving Size 123.8g, Calories 166, Total Fat 5.0g, Saturated Fat 2.0g, Cholesterol 54mg, Sodium 304mg, Total Carbohydrates 8.4g, Dietary Fiber 1.0g, Sugars 2.6g, Protein 20.8g, Vitamin A 26%, Vitamin C 8%, Calcium 8%, Iron 14%