Meatloaf

1 can (6 oz.) no-salt added tomato paste 1/2 cup dry red wine 1/2 cup water 1 tsp. minced garlic

1/2 tsp. dried basil leaves 1/2 tsp. dried oregano leaves 1/4 tsp. salt 16 oz. ground turkey breast 1/4 cup shredded zucchini 1/4 cup cholesterol-free egg substitute or 2 egg whites

Preheat oven to 350 degrees. Combine tomato paste, wine, water, garlic, basil, oregano and salt in small saucepan. Bring to boil; reduce heat to low. Simmer, uncovered, 15 minutes. Set aside.

Combine turkey, zucchini, egg substitute and 1/2 cup reserved tomato mixture in large bowl. Mix well. Shape into loaf; place into ungreased 9x5x3-inch loaf pan.

Bake 45 minutes. Discard any drippings. Pour 1/2 cup remaining tomato mixture over top of loaf. Bake an additional 15 minutes. Place on serving platter. Cool 10 minutes before slicing. Garnish as desired. Makes 8 servings.