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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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. 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:
1. 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.
2. 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 greased 8-in. x 4-in. loaf pan; top with remaining tomato sauce.
3. 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.
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