Reduced Fat Lower Cholesterol Meat Loaf

Adapted from Fifty Two Meat Loaves

  • 2 lbs ground chicken breast
  • 1 cup zucchini, shredded
  • 2 tsps salt
  • 1 1/2 cups onions, chopped
  • 1 cup bell peppers, chopped
  • 1/2 cup egg whites, slightly beaten
  • 1/2 cup ketchup
  • 1 1/2 tbsps low-sodium worcestershire sauce
  • 1 tbsp yellow mustard
  • 3 tsps garlic, minced
  • 1/2 tsp black pepper
  • 1/2 tsp oregano
  • 1/2 cup bread crumbs
  • 1/3 cup 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.

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Posted: 3/6/1999
Poultry
Rated by 4 users (4.25)
WW Points* : 1.99
16 servings
Nutrition Facts
Servings Per Recipe 16
Amount Per Serving
Calories 101
Calories from Fat 16 (16%)
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 33g 11%
Sodium 528mg 22%
Potassium 1mg 0%
Total Carbohydrate3g 1%
Dietary Fiber 1g 4%
Sugars 5g
Protein 14g 4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.