Over the holidays we have been overindulged with delicious foods made by my mother-in-law. Now it's time to come back to reality and the best way is a healthful way - less calories, limited portions and old-fashioned good taste. I've modified a Weight Watcher's recipe for this Meat & Veggie Loaf that we all love. It is delicious, full of nice shredded veggies and fairly simple to make.
Meat & Veggie Loaf
1. In a large skillet, sauté 1 chopped leek (approx. 1 cup, including some of the green) on medium high for about 7 minutes. Add 1 cup shredded carrot (approx. 2 medium), 1 cup shredded zucchini (1 medium) and 2 minced garlic cloves. Cook for 3 minutes, then set aside to cool.
2. Preheat oven to 350°F/175°C.
3. In a small bowl, crumble 1 slice of white bread and soak it in 2 tbsp. milk for 10 minutes.
4. In a large bowl, combine 1 pound/500 gr. ground meat with 1 large egg, 1 tsp. salt, 1 tsp. ground black pepper, 1/2 tsp. thyme, 1/4 tsp. ground sage, the cooled veggies and the soaked bread. Shape into a loaf on a lightly-greased baking dish and bake for 1 hr. 15 mins.