Meatloaf, Not-Your-Mamas Meatloaf

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*note: Red curry base is available at some supermarkets and at food specialty stores.

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  • 4

Ingredients

  • 1 Tbsp olive oil
  • 1 Cup onions, chopped
  • 1 Tbsp red curry base*
  • 2 Tbsp water
  • 1/2 Cup zucchini, shredded
  • 1 Carton plain low-fat yogurt (8 oz)
  • 1 Tbsp onion, finely chopped
  • 1/2 Tsp salt
  • 1/2 Tsp sugar
  • 1 1/2 Lb ground turkey
  • 1 Cup zucchini, shredded
  • 1 Cup bread crumbs (3 slices white Bread)
  • 1 Large Egg
  • 3/4 Tsp salt
  • Cooked broccoli, (optional)
  • Cooked red potatoes, (optional)

Preparation

Step 1

1. Heat oil in medium skillet over medium-high heat. Add the 1 cup onions and cook 3 to 4 minutes or until lightly browned. Remove skillet from heat; stir in curry base and water until smooth. Cool.
2. For the Yogurt Sauce, combine zucchini, yogurt, the 1 tablespoon onion, the 1/2 teaspoon salt and the sugar in a medium bowl; cover with plastic wrap and refrigerate.
3. Heat oven to 375 degree F. Combine turkey, zucchini, bread crumbs, egg, the 3/4 teaspoon salt and the onion mixture in large bowl until just mixed. Line a 13x9-inch pan with foil; lightly coat bottom with vegetable cooking spray. Shape turkey mixture into an 8x4-inch-wide loaf in center of prepared pan. Bake 50 minutes or until internal temperature reaches 165 degree F.
4. Remove meatloaf from oven; cover with foil and let stand 10 minutes. Slice loaf and serve with Yogurt Sauce, and broccoli and red potatoes, if desired.

*note: Red curry base is available at some supermarkets and at food specialty stores.

Per Serving: 509 Cal (29% from Fat, 47% from Protein, 24% from Carb); 59 g Protein; 16 g Tot Fat; 5 g Sat Fat; 6 g Mono Fat; 29 g Carb; 2 g Fiber; 230 mg Calcium; 5 mg Iron; 1172 mg Sodium; 185 mg Cholesterol; AccuPoints = 11.1

View complete recipe