Ingredients
1 package (6 ounces) fresh baby spinach1 cup shredded cheddar cheese, divided2/3 cup mashed cooked carrots1 slice whole wheat bread, torn into pieces2 large eggs, lightly beaten1/2 cup grated zucchini1/2 cup tomato sauce, divided1/3 cup grated Parmesan cheese1/4 cup finely chopped onion3 tablespoons ground flaxseed3 tablespoons ground walnuts1 tablespoon olive oil1 garlic clove, minced1 teaspoon Italian seasoning1/2 teaspoon dried sage leaves1/4 teaspoon salt1/8 teaspoon pepper
Preparation
In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-4 minutes or until wilted. Drain and squeeze dry.
In a large bowl, combine 3/4 cup cheddar cheese, carrots, bread, eggs, zucchini, 1/4 cup tomato sauce, Parmesan cheese, onion, flaxseed, walnuts, oil, garlic, seasonings and spinach. Pat into a greased 8x4-in. loaf pan; top with remaining tomato sauce.
Bake, uncovered, at 325° for 45 minutes. Sprinkle with remaining cheddar cheese. Bake 4-7 minutes longer or until heated through and cheese is melted. Let stand for 5 minutes before slicing.
