Meat Loaf Recipes
Garden Meat Loaf
Yield: 2 cups gravy
Ingredients
- 1 teaspoon vegetable oil
- 2 cups packed coleslaw mix
- 1 pound extra-lean ground beef round or sirloin
- 1/2 pound lean ground pork
- 3 egg whites
- 1/2 cup seasoned dry bread crumbs
- 1 cup canned stewed tomatoes or crushed tomatoes
- 1 teaspoon celery salt
- 1/4 teaspoon black pepper
Instructions
- Heat oven to 350 degrees F. Lightly oil shallow 12 x 8 inch baking pan.
- Place large nonstick skillet over high heat. Add the 1 teaspoon vegetable oil; swirl to coat. Add coleslaw mix; brown well without stirring, about 3 minutes. Cook, stirring, 2 minutes longer, adding 2 tablespoons water after 1 minute. Let cool slightly.
- Crumble beef and pork into large bowl. Add browned vegetables, egg whites, bread crumbs, tomatoes, celery salt and pepper. Shape into loaf in bowl; place in prepared pan. Reshape into 10 x 5 inch loaf.
- Bake for 1 hour or until internal temperature reaches 160 degrees F.
- Drain off drippings; reserve for gravy. Let meat loaf stand 10 minutes before slicing.
- To make the gravy, melt 1 tablespoon butter in saucepan over medium heat. Stir in 2 tablespoons flour; cook 1 minute (mixture will be dry). Stir in 1/4 teaspoon each thyme and celery salt. Stir in 1 3/4 cups chicken broth and any degreased drippings reserved from Garden Meat Loaf. Cook, stirring, until slightly thickened and simmering.
- 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.