Ingredients
- 1 can (6oz) no-salt tomato paste
- ½ cup dry red wine (optional)
- ½ cup water
- 2 clove garlic, minced
- ½ tsp dried basil or 2 fresh basil leaves
- ½ tsp salt
- 16oz ground turkey
- 1 cup oatmeal (we used gluten-free)
- 2 eggs
- 2 cups zucchini, grated
- 1 cup chopped mushrooms
In a small sauce pan combine first 7 ingredients (tomato paste through salt). Bring to a boil then let simmer for 15 minutes, stirring occasionally.
In a separate bowl combine next 5 ingredients (turkey through mushrooms) & ½ cup of the tomato mixture. Mix well.
Shape into loaves & place into an ungreased loaf pan. My loaf pans are packed away, so I just used tinfoil in a long glass pan.
Note: some parents will definitely let their kids combine the meat & veggies into a loaf, but I chose to do that part myself…I’m a bit squeamish about touching raw meat, so I haven’t yet let Addi.
Bake 45 minutes.
Discard drippings, then pour ½ of remaining tomato mixture over the top of the loaf.
Bake another 15 minutes.
Then place on serving platter, cool for 10 minutes, slice & serve with remaining tomato sauce.