Source: dLife

A delicious turkey meat loaf, virtually carb-free!

Servings

Sauce
1 tbsp grapeseed oil
1 fresh leeks , large, thinly sliced
1 small onions , peeled, chopped
3 medium garlic cloves , peeled and finely minced
6 oz Tomato Sauce, canned , organic preferred
0.5 cup red wine , dry
0.5 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

Meatloaf
1 lb ground turkey
1 tbsp light spelt flour
1 eggs , lightly beaten
2 egg whites , lightly beaten
0.5 cup chopped zucchini , peeled, grated
1 pinch kosher salt
1 pinch black pepper , freshly ground

1 Preheat oven to 350 degrees F. Saute leek, onion, and garlic with grapeseed oil until just golden brown. Stir in flour.
2 Add wine, chicken broth, tomato sauce, basil, oregano, flour, and salt to pan. Bring to a boil. Reduce heat to low and simmer uncovered for 15 minutes. Set sauce aside.
3 Combine ground turkey, eggs, zucchini, and flour in a large bowl. Mix well. Add 1/4 cup of the sauce, and stir in gently. Pat into a 4 x 8 inch loaf pan, greased or lined with baking paper. Cover with foil. Bake for 30 to 40 minutes. Discard any drippings.
4 Heat remaining sauce and serve with meatloaf.

A great, old-fashioned accompaniment to this meatloaf is Green Beans Amandine.