Vegetable-stuffed Meatloaf

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Makes 6 servings

Ingredients

 * ½ cup chopped carrots
 * ½ cup chopped mushrooms
 * ½ cup chopped zucchini
 * 1½ cups low-sodium tomato juice
 * 1½ teaspoons Italian seasoning
 * 2 tablespoons grated Parmesan cheese
 * ½ pound ground turkey breast
 * ¾ pound lean ground round
 * ¼ cup finely chopped onion
 * ½ cup rolled quick-cooking oats
 * 2 egg whites
 * 1 teaspoon Worcestershire sauce
 * ⅛ teaspoon salt
 * ¼ teaspoon pepper
 * 1 teaspoon balsamic vinegar

Directions

 * 1) Combine carrots, mushrooms and zucchini in small saucepan.
 * 2) Stir in ½ cup tomato juice and ½ teaspoon Italian seasoning.
 * 3) Cover and cook over medium heat until vegetables are tender, about 15 minutes.
 * 4) Uncover and allow to cook, stirring occasionally, until most of juice has cooked away (watch carefully so it doesn't cook dry or scorch).
 * 5) Remove from heat and stir in Parmesan cheese.
 * 6) Spray a broiler pan with nonstick spray coating.
 * 7) Meanwhile, in a large bowl combine ground meats, ½ cup tomato juice, onion, oats, egg whites, Worcestershire sauce, remaining 1 teaspoon Italian seasoning, salt and pepper; stir well.
 * 8) Spoon meat mixture onto a sheet of wax paper and press lightly into a 9-inch-by-10-inch rectangle.
 * 9) Spoon vegetable mixture over meat.
 * 10) Use wax paper to gently roll meat, jellyroll fashion, forming a loaf about 10 inches by 4 inches.
 * 11) Transfer to prepared pan and place loaf seam side down.
 * 12) Bake at 375 degrees 50 minutes.
 * 13) Cook remaining ½ cup tomato juice in small, uncovered saucepan 5 minutes or until slightly reduced.
 * 14) Stir in balsamic vinegar.
 * 15) Brush tomato-juice mixture over meatloaf.
 * 16) Continue baking meatloaf about 10 minutes or until meat thermometer registers 165°F and meat is no longer pink inside.
 * 17) Allow to stand 10 minutes before slicing.

Nutritional information
Per serving:
 * Calories 248 | Fat 13 g | Carbs 10 g | Sodium 177 mg | Fiber 2 g