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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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The title says it all. Enjoy!! Ingredients:
1 teaspoon vegetable oil |
2 cups packed coleslaw mix |
1 lb extra lean ground beef (round) or 1 lb ground sirloin |
1/2 lb ground lean pork |
3 egg whites |
1/2 cup seasoned dry bread crumb |
1 cup canned stewed tomatoes or 1 cup crushed tomatoes |
1 teaspoon celery salt |
1/4 teaspoon black pepper |
Directions:
1. Preheat oven to 350 degrees F. Lightly oil shallow 12 x 8-inch baking pan.
2. Place large nonstick skillet over high heat.
3. Add the 1 teaspoon vegetable oil; swirl to coat.
4. Add coleslaw mix; brown well without stirring, about 3 minutes.
5. Cook, stirring, 2 minutes longer, adding 2 tablespoons water after 1 minute.
6. Let cool slightly.
7. Crumble beef and pork into large bowl.
8. Add browned vegetables, egg whites, bread crumbs, tomatoes, celery salt and pepper. Shape into loaf in bowl; place in prepared pan.
9. Reshape into 10 x 5-inch loaf.
10. Bake for 1 hour or until internal temperature reaches 160 degrees F.
11. Drain off drippings; reserve for gravy.
12. Let meat loaf stand 10 minutes before slicing.
13. Gravy.
14. Melt 1 tablespoon butter in saucepan over medium heat.
15. Stir in 2 tablespoons flour; cook 1 minute (mixture will be dry).
16. Stir in 1/4 teaspoon each thyme and celery salt.
17. Stir in 1 3/4 cups chicken broth and any degreased drippings reserved from Garden Meat Loaf.
18. Cook, stirring, until slightly thickened and simmering.
19. Stir together 1/4 cup dry white wine and 1 tablespoon cornstarch in cup until smooth. Add to gravy with 2 teaspoons soy sauce; stir until thickened and simmering. Serve hot.
20. Makes 2 cups.
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