Source: Enlitened Kosher Cooking by Nechama Cohen

Meat loaf topped with a red wine tomato sauce.

Servings

1.0
1 tbsp  olive oil 1.0
1 each  cooking spray 1.0
1 each  fresh leeks 1.0
1 each  small onions 3.0
3 each  medium garlic cloves 6.0
6 floz  no-salt tomato sauce 0.5
0 1/2 cup  red wine 0.5
0 1/2 tbsp  low sodium beef bouillon 0.5
0 1/2 tsp  ground basil leaves 0.25
0 1/4 tsp  oregano leaves 1.0
1 pinch  salt 1.0
1 tbsp  Flour, soy, defatted, stirred 1.0
1 lb  ground turkey, 7% fat, raw 1.0
1 tbsp  whole wheat flour 0.25
0 1/4 cup  liquid egg substitute 0.5
0 1/2 cup  chopped zucchini

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.