Low-Carb Meat Loaf

By Ms. Lizz

Ingredients
  • 1 tbsp grapeseed oil

  • 1 fresh leeks , large, thinly sliced

  • 1 small onions , peeled, chopped

  • 3 medium garlic cloves , peeled and finely minced

  • 6 oz Tomato Sauce, canned , organic preferred

  • 1/2 cup red wine , dry

  • 1/2 cup low sodium chicken broth

  • 2 tsp fresh basil , chopped

  • 1 tsp oregano leaves , choppped

  • 1 pinch salt , or sea salt (to taste)

  • 1 tbsp light spelt flour

  • 1 lb ground turkey

  • 1 tbsp light spelt flour

  • 1 eggs , lightly beaten

  • 2 egg whites , lightly beaten

  • 1/2 cup chopped zucchini , peeled, grated

  • 1 pinch kosher salt

  • 1 pinch black pepper , freshly ground

Directions
  1. Preheat oven to 350 degrees F. Saute leek, onion, and garlic with grapeseed oil until just golden brown. Stir in flour.

  2. Add wine, chicken broth, tomato sauce, basil, oregano, flour, and salt to pan. Bring to a boil. Reduce heat to low and simmer uncovered for 15 minutes. Set sauce aside.

  3. Combine ground turkey, eggs, zucchini, and flour in a large bowl. Mix well. Add 1/4 cup of the sauce, and stir in gently. Pat into a 4 x 8 inch loaf pan, greased or lined with baking paper. Cover with foil. Bake for 30 to 40 minutes. Discard any drippings.

  4. Heat remaining sauce and serve with meatloaf.

  5. Serves 8


Nutritional Facts

Servings
1
Amount Per Serving
Calories 166.8
Total Carbs 6g
Dietary Fiber 0.8g
Sugars 1.6g
Total Fat 8.7g
Saturated Fat 2.1g
Unsaturated Fat 6.6g
Potassium 207.7mg
Protein 13g
Sodium 253.7mg
Dietary Exchanges
1 Fat
1 1/2 Meat
1 Vegetable

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