Cooked: the Loaf

Unbelievably, while playing "single momma" this week again, I was able to find the time to cook dinner from scratch, take a picture and blog the recipe/preparation for you guys in a, long-time coming, Cooked segment! Yikes, its funny how things come along in life and just flips it (in this case for the best!).

This recipe, I have to credit my mom with. She gifted me this low-carb cookbook for Christmas and this was my first opportunity to try any of the recipes. I decided to try the meatloaf and it turned out amazing...like I probably could have eaten half of the thing but I restrained myself (barely). To go with it, I roasted some carrots and I have to say, I cannot believe that I don't make those more often...super easy and super yummy!

Soooo, here's the recipe, because I just know you want to try it...oh, and ps., I don't even like meatloaf really...so you know it has to be good!

Here's the recipe!

Italian-Style Meat Loaf

Ingredients:

1 can (6oz.) no salt-added tomato paste

1/2 cup dry wine (optional) (I didn't use it)

1/2 cup water

1 tsp. minced garlic

1/2 tsp. dried basil leaves

1/2 tsp. dried oregano leaves

1/4 tsp. salt

12 oz. lean ground round

12 oz. ground turkey

1 cup fresh whole wheat bread crumbs (2 slices whole wheat bread)

1/2 cup shredded zucchini

1/4 cup egg substitute or 2 egg whites

Directions:

1. Preheat oven to 350 F. Combine tomato paste, wine (if using it), water, garlic, oregano, basil and salt into small saucepan. Bring to boil; reduce heat low. Simmer, uncovered, 15 minutes. Set aside.

2. Combine beef, turkey, bread crumbs, zucchini, egg substitute and 1/2 cup reserved tomato mixture in a large bowl. Mix well, Shape into a loaf; place into an ungreased 9x5x3-inch loaf pan. Bake 45 minutes. Discard drippings. Pour remaining tomato mixture over top of loaf. Bake an additional 15 minutes. Cool and serve!

Roasted Carrots

Ingredients:

Carrots (as many as desired) sliced thin length-wise

Olive Oil

Salt

Pepper

Directions:

Preheat oven to 400F.

place the sliced carrots onto a baking sheet. Sprinkle with olive oil making sure that all sides are coated. Sprinkle with salt and pepper coating evenly. Roast in oven for 15-20 minutes. Remove, cool and serve!

Whew! Now I am tired! By the way....WE GOT APPROVED FOR THE HOUSE!!!! Yay! so now all I have to do is box this entire house up and ship us all off!!! The Travelocity Gnome comes to mind.....

Hope you all have a splen-did evening!