| 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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