Smoky Meatloaf
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.
Gallery
Recipe Summary
Ingredients
Directions
Tips
Italian Variation:
Substitute 1/2 cup diced fennel bulb for the bell pepper, 1 teaspoon Italian seasoning for the marjoram, regular paprika instead of smoked and marinara sauce in place of the ketchup (or barbecue sauce).
Tips:
Paprika is a spice made from grinding dried red peppers. Paprika specifically labeled Hungarian delivers a fuller, richer flavor than regular paprika. Smoked paprika is made from smoke-dried red peppers and adds earthy, smoky flavor. It can be used in many types of savory dishes. Look for different types of paprika at some large supermarkets or at tienda.com or penzeys.com.
To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.
Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
Nutrition Facts
1/2 starch, 1/2 vegetable, 3 medium-fat meat
