Leftovers of this moist and flavorful meat loaf make great sandwiches.
Recipe information
Yield
Makes 8 Servings
Ingredients
1 pound ground turkey
1 26-ounce jar purchased tomato pasta sauce (such as spicy red pepper or tomato-basil)
3 large eggs
1 cup coarsely grated zucchini (about 2 medium)
2/3 cup cooked white rice
1/2 cup low-fat large-curd cottage cheese
1 tablespoon onion powder
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon pepper
Preparation
Step 1
Preheat oven to 375°F. Lightly oil 9x5x31/4-inch glass loaf dish. Place ground turkey in large bowl. Add 1 cup pasta sauce and remaining ingredients. Mix well. Pack mixture into prepared dish; spread 1/2 cup tomato sauce over top.
Step 2
Bake until meat loaf is firm to touch and has pulled away from sides of dish, and a thermometer inserted into center registers 160°F, about 1 hour 15 minutes. Let stand 5 minutes.
Step 3
Heat remaining tomato sauce in small saucepan over medium heat, stirring occasionally. Cut meat loaf into thick slices. Serve with sauce.
