Source: dLife

A delicious turkey meat loaf, virtually carb-free!

Servings

Sauce
1 tbsp grapeseed oil (or olive oil)
1 fresh leeks , large, thinly sliced
1 small onions , peeled, chopped
3 medium garlic cloves , peeled and finely minced
6 oz tomato sauce
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 (or any whole grain 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 and grated
1 pinch kosher salt
1 pinch black pepper , freshly ground

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.

Serve with a great, old-fashioned dish of Green Beans Amandine.