Easy to create, and makes awesome lunchtime leftovers. You won't miss the bread crumbs packed into the classic beefy meat loaf recipes!
Preheat the oven to 350°F. Combine the tomato paste, wine, water, garlic, basil, cumin, paprika, oregano, and sea salt in a small saucepan. Bring to a boil, and reduce the heat to low. Simmer, uncovered, for 15 minutes. Set aside.
Combine the Organic Valley Ground Chicken, rolled oats, Organic Valley egg, shredded zucchini, and 1/4 cup of the tomato mixture in a large bowl. Mix well. Shape into a loaf, and place in an ungreased 8"x 4"loaf pan. Bake for 45 minutes. Discard any drippings.
Pour 1/4 cup of the remaining tomato mixture over the top of the loaf. Bake for 15 minutes longer. Transfer to a serving platter. Cool for 10 minutes before slicing. Serve the remaining tomato sauce on the side.
Makes great leftovers! Serve with a fresh green salad, topped with hard boiled Organic Valley Eggs and your favorite organic salad dressing.