| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 8 | Servings | ||
INGREDIENTS
| 1 | c | Zucchini — grated |
| 2 | ts | Salt |
| 1 1/2 | c | Onions — chopped fine |
| 1/2 | c | Egg white |
| 1/2 | c | Ketchup |
| 1 1/2 | tb | Worcestershire sauce |
| 1 | tb | Mustard — prepared |
| 3 | Cloves garlic — crushed | |
| 1/2 | ts | Black pepper |
| 1/2 | ts | Thyme |
| 1/2 | ts | Oregano |
| 2 | lb | Turkey — ground |
| 1/2 | c | Bread crumbs |
INSTRUCTIONS
Preheat oven at 350. Prepare a loaf pan or muffin tins with cooking and flour. In a strainer set over a bowl, combine zucchini and 1 teaspoon 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, stir onions, zucchini, egg white, ketchup, Worcestershire sauce, mustard, garlic, remaining 1 teaspoon salt, pepper, thyme, and oregano. Add meat and bread crumbs and mix thoroughly to blend well. Transfer meat mixture to loaf pan and pack it firmly into a loaf. Smooth top with the back of a spoon. Bake meat loaf for about 1 hour depending on pan size. Let meat loaf rest on a rack for 10 minutes before slicing. Recipe By : Fifty Two Meat Loaves From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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