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Lean Turkey Meatloaf

Lean Turkey Meatloaf


1 Can (6oz) no salt added tomato paste

½  cup dry red wine

1/2  cup water

1 glove garlic

1 tbsp olive oil

½ cup diced onions

½ teaspoon dried basil leaves

¼ teaspoon salt

16 oz extra lean ground turkey breast

1 cup gluten free oats

¼ cup liquid egg whites

½ cup shredded zucchini


-Preheat oven to 350

-Combine first 8 ingredients in a small sauce pan. Bring to a boil and reduce heat to low. Simmer for 15min

-Combine last four ingredients plus ½ cup of the tomato mixture in a large bowl. Mix well. Shape into a loaf and place into an ungreased 8”x4” loaf pan. Bake for 45 minutes. Discard any drippings. Pour ½ cup of the remaining tomato mixture over the top of the loaf. Bake for an additional 15minutes.

-Let cool for 10 minutes before slicing. Serving with remaining tomato sauce on the side. Low sodium ketchup optional.

I increased the water to ¾ cup, egg whites to ½ and added 2 tablespoons of low sodium ketchup. Consistency turned out very moist.