Click below to watch chef Michel Nischan mix up this low-carb meatloaf.
Low Carb Meat Loaf
1 tbsp grapeseed oil (or olive oil)
1 fresh leek, thinly sliced
1 small onion, peeled and chopped
3 medium garlic cloves, peeled and finely minced
6 oz tomato sauce
1/2 cup dry red wine
1/2 cup low sodium chicken broth
2 tsp fresh basil, chopped
1 tsp oregano leaves, choppped
1 pinch salt, or sea salt (to taste)
1 tbsp light spelt flour (or any whole grain flour)
1 lb ground turkey
1 tbsp light spelt flour
1 egg, lightly beaten
2 egg whites, lightly beaten
1/2 cup chopped zucchini, peeled and grated
1 pinch kosher salt
1 pinch ground black pepper
1. Preheat oven to 350°F.
2. Coat large skillet with grapeseed oil. Heat over medium. Add leek, onion, and garlic. Sauté until just golden brown. Add flour, stir and cook for 2 minutes.
3. Add wine, chicken broth, tomato sauce, basil, oregano, flour, and salt to skillet. Bring to boil, reduce heat to low and simmer uncovered for 15 minutes. Set sauce aside.
4. In large bowl, combine ground turkey, eggs, zucchini, and flour. Mix well. Add 1/4 cup sauce, and stir in gently. Grease or line 4" x 8" loaf pan. Form meatloaf into pan. Cover with foil. Bake for 30 to 40 minutes. Discard any drippings.
5. Heat remaining sauce and serve with meatloaf.
For a classic dinner combo, serve with Green Beans Amandine.
Makes 8 servings
Amount Per Serving
Total Carbs 6.4 g
Dietary Fiber 1 g
Sugars 2.3 g
Total Fat 8.7 g
Saturated Fat 2.1 g
Unsaturated Fat 6.6 g
Potassium 293.9 mg
Protein 13 g
Sodium 292.5 mg