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.