Reduced Fat Lower Cholesterol Meat Loaf
Adapted from
Fifty Two Meat Loaves
16 servings
| 2 lbs ground chicken breast skinless | 1 1/2 tbsps worcestershire sauce | ||
| 1 c zucchini, shredded | 1 tbsp yellow mustard | ||
| 2 tsps salt | 3 tsps garlic, minced | ||
| 1 1/2 c onions, chopped | 1/2 tsp black pepper | ||
| 1 c bell peppers, chopped | 1/2 tsp oregano | ||
| 1/2 c egg whites, slightly beaten | 1/2 c bread crumbs | ||
| 1/2 c ketchup | 1/3 c ketchup |
Preheat oven to 350. Prepare a 9 "x 5" loaf pan with cooking; set aside. In a strainer set over a bowl, combine zucchini and salt and let stand, stirring once or twice, for 30 minutes. With your hands squeeze as much liquid out of the zucchini as possible. In a mixing bowl, combine onions, bell peppers, zucchini, egg whites, half cup ketchup, worcestershire sauce, mustard, garlic, black pepper, and oregano. Add chicken and bread crumbs. Mix well. Transfer chicken mixture to prepared pan, packing firmly into a loaf. Smooth top with the back of a spoon. Spread remaining ketchup evenly over top. Bake loaf for one hour, or until loaf reaches 185 on a meat thermometer. Let meat loaf rest on a rack for 10 minutes before slicing.
| Calories | 102 | %CFF | 16 % | |
| Total Fat | 2 g | Saturated Fat | 0.0 mg | |
| Protein | 14 g | Cholesterol | 33 g | |
| Carbohydrates | 3 g | Sodium | 533 mg | |
| Sugars | 5 g | Fiber | 0.6 g | |
|
1.7 WW Points | ||||
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Rated by 4 users (4.3)
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