Smoky Meatloaf (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Smoky Meatloaf

http://www.eatingwell.com/recipes/smoky_meatloaf.html

From EatingWell:  The Simple Art of EatingWell

In this lightened-up meatloaf, healthy low-calorie shredded zucchini keeps very lean beef moist but doesn’t take away from the meat itself. The flavor gets a boost from a touch of smoked paprika, Worcestershire and a sweet ketchup glaze. We’ve also included a variation with Italian flavors.

6 servings | Active Time: 25 minutes | Total Time: 1 1/4 hours

Ingredients

Preparation

  1. Preheat oven to 375°F. Lightly coat a baking sheet with cooking spray.
  2. Place zucchini, bell pepper, shallot and water in a medium microwavable bowl, cover and microwave on High until the vegetables are tender, about 4 minutes. Carefully uncover and drain the vegetables in a sieve, gently pressing out as much moisture as possible; spread out on a large plate to cool slightly.
  3. Whisk egg, tomato paste, mustard, Worcestershire, marjoram, salt, paprika and pepper in a large bowl. Add the vegetables and stir to combine. Add breadcrumbs and toss to combine. Add beef and gently knead with clean hands to combine with the vegetable mixture; do not overmix. Form the meat mixture into a loaf shape (approximately 10 by 4 inches) on the prepared baking sheet. Spread ketchup (or barbecue sauce) over the top of the loaf.
  4. Bake until an instant-read thermometer inserted in the center registers 160°F, 40 to 45 minutes. Let rest for 10 minutes before slicing.

Nutrition

Per serving : 276 Calories; 13 g Fat; 5 g Sat; 5 g Mono; 105 mg Cholesterol; 12 g Carbohydrates; 26 g Protein; 2 g Fiber; 595 mg Sodium; 596 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1/2 vegetable, 3 medium-fat meat

Tips & Notes