Source: Enlitened Kosher Cooking by Nechama Cohen

Meat loaf topped with a red wine tomato sauce.

Servings

1 tbsp olive oil
1 cooking spray
1 fresh leeks , thinly sliced (see Tip)
1 small onions , peeled
3 medium garlic cloves , peeled and finely minced
6 floz no-salt tomato sauce
0.5 cup red wine (dry )
0.5 tbsp low sodium beef bouillon , dissolve in 1/2 cup water
0.5 tsp ground basil leaves
0.25 tsp oregano leaves
1 pinch salt
1 tbsp Flour, soy, defatted, stirred (or all purpose)
1 lb ground turkey, 7% fat, raw
1 tbsp whole wheat flour (or soy, optional)
0.25 cup liquid egg substitute (or 1 egg plus 2 egg whites)
0.5 cup chopped zucchini , peeled and well-drained (optional)

1 Preheat oven to 350 degrees F. In a small saucepan or frying pan, saute leek and garlic with olive oil until brown and wilted. Combine tomato sauce, wine, meat stock, basil, oregano, flour, and salt in the same saucepan. Bring to a boil. Reduce heat to low and simmer uncovered for 15 minutes. Set sauce aside.
2 Combine ground turkey, egg substitute or eggs, zucchini, and 1/4 cup of the prepared sauce in a large bowl. Mix well. Add flour if needed. Pat into a 4 x 8-inch loaf pan, lined with baking paper (do not fill all the way). Bake for 45 minutes. Discard any drippings. Pour 1/2 cup of the remaining prepared sauce over the top of the loaf and bake for an additional 15 minutes.
3 Heat remaining sauce and serve with meat.

Tip: When using leeks and scallions, discard the bulb, outer layer and dark green parts. Slice in half and wash carefully to remove all sand.