Turkey Meatloaf

Especially good and easy to make. May also be prepared ahead of time when baking is not convenient.

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Ingredients

1. 1 6-oz / 170-g can tomato paste
2. ½ cup / 120 ml dry red wine
3. ½ cup / 120 ml water
4. 1 clove minced garlic
5. ¼ tsp / 1 ml salt, oregano, basil
6. 1 lb. / 454 g ground extra-lean turkey, organic/pastured
7. 1 cup / 240 ml old fashioned or steel cut oatmeal
8. ¼ cup / 60 ml liquid egg substitute
9. ½ cup / 120 ml shredded zucchini

Directions

1. Preheat oven to 350°F / 175°C.
2. Combine tomato paste, water, wine, basil, oregano, salt in a small saucepan. Simmer uncovered for 15 minutes.
3. Set aside.
4. Combine remaining ingredients and ½ cup of tomato mixture previously prepared.
5. Shape into loaf and place in ungreased loaf pan (8x4 inches / 20x10 cm).
6. Bake for 45 minutes.
7. Discard any drippings.
8. Top with remaining tomato mixture and bake for 15 minutes.
9. Remove from oven and let rest for 10 minutes.

• Exchanges per Serving: 1 Carb, 3 Protein
• Serving Size: ⅛ loaf (approximately ½ cup / 120 ml)

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