277 Fewer Calories
27 g Less Fat

Ingredients:

3 slices whole-wheat bread, torn
1/4 cup low-fat (1%) milk
2 teaspoons canola oil
1 (8-ounce) package mushrooms, coarsely chopped
1 onion, finely chopped
1 teaspoon salt
1 small zucchini, shredded
1 (20.8-ounce) package ground turkey or chicken
1/2 cup fat-free shredded mozzarella cheese
4 slices reduced-fat center-cut bacon
1/4 cup plain bread crumbs
1 large egg
1/4 cup ketchup
1 tablespoon spicy brown mustard
2 tablespoons French fried onions

Directions:

Preheat oven to 350 degrees F. Line a broiler pan with foil and lightly spray the foil with nonstick spray.

Combine the bread and milk in a large bowl; let stand 10 minutes to soften. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, and 1/4 teaspoon salt; cook, stirring occasionally, until the vegetables are very tender, 5 – 7 minutes. Add the zucchini and cook, stirring until softened, about 3 minutes. Remove from the heat; let cool slightly.

Add the mushroom mixture, turkey, cheese, bacon, bread crumbs, egg, and remaining 3/4 teaspoon salt to the bread mixture. Toss gently to combine. In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture. Shape into a loaf and place on the pan. Spread the remaining ketchup mixture over the loaf. Bake 40 minutes. Top with French fried onions. Bake until an instant-read thermometer inserted into the center of the loaf registers 160°F, 10 – 15 minutes longer. Let stand 10 minutes before slicing. Cut into 12 slices.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Difficulty: Easy
Yield: 6 servings

Per Serving (2 slices) 245 Cal (21% from Fat, 46% from Protein, 32% from Carb); 29 g Protein; 6 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 20 g Carb; 3 g Fiber; 7 g Sugar; 163 mg Calcium; 2 mg Iron; 806 mg Sodium; 93 mg Cholesterol

Original recipe courtesy Paula Deen: Bacon Cheeseburger Meatloaf
Lightened Up recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen