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Mad About "Meat" Loaf

Mad About
Meat loaf will be wearing new accessories this year - spinach, carrots, zucchini and whole grains. Grind the nuts in a food processor but be sure to add a little flour so you don't end up with nut butter. —Susan Preston, Eagle Creek, Oregon
6 ServingsPrep: 30 min. Bake: 50 min.

Ingredients

  • 1 package (6 ounces) fresh baby spinach
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 2/3 cup mashed cooked carrots
  • 1 slice whole wheat bread, torn into pieces
  • 2 eggs, lightly beaten
  • 1/2 cup grated zucchini
  • 1/2 cup tomato sauce, divided
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup finely chopped onion
  • 3 tablespoons ground flaxseed
  • 3 tablespoons ground walnuts
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried sage leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • In a large saucepan, bring 1/2 in. of water to a boil. Add spinach;
  • cover and boil for 3-4 minutes or until wilted. Drain and squeeze
  • dry.
  • In a large bowl, combine 3/4 cup cheddar cheese, carrots, bread,
  • eggs, zucchini, 1/4 cup tomato sauce, Parmesan cheese, onion,
  • flaxseed, walnuts, oil, garlic, seasonings and spinach. Pat into a
© Taste of Home 2013

2 of 2

Mad About "Meat" Loaf (continued)

Directions (continued)

  • greased 8-in. x 4-in. loaf pan; top with remaining tomato sauce.
  • Bake, uncovered, at 325° for 45 minutes. Sprinkle with remaining
  • cheddar cheese. Bake 4-7 minutes longer or until heated through and
  • cheese is melted. Let stand for 5 minutes before slicing. Yield: 6
  • servings.
Nutrition Facts: 1 slice equals 198 calories, 14 g fat (6 g saturated fat), 94 mg cholesterol, 451 mg sodium, 9 g carbohydrate, 3 g fiber, 11 g protein.
© Taste of Home 2013