1/s-1/s-s/s-1/s-s/s-, 1/s-1/s-1/s-s/s-t/s-, 1/s-1/s-s/s-1/s-s/s-, 1/s-1/s-s/s-1/s-s/s-, 1/s-1/s-chicken-wing, 1/s-1/s-1/s-s/s-t/s-, chicken-wing.html/s-, chicken-wing.html/s-, 1/s-s/s-1/s-1/s-s/s-, chicken-wing.html/s-, chicken-wing.html/s-, 1/s-s/s-chicken-wing, 1/s-1/s-1/s-1/s-1/s-, 1/s-1/s-1/s-s/s-1/s-, 1/s-1/s-1/s-1/s-1/s-, 1/s-bicol-desserts-r, 1/s-1/s-chocolate-de, 1/s-s/s-1/s-bicol-de, 1/s-1/s-s/s-1/s-chic, 1/s-1/s-1/s-s/s-t/s-, 1/s-1/s-1/s-1/s-s/s-, 1/s-1/s-chicken-wing, 1/s-1/s-s/s-1/s-1/s-, 1/s-1/s-s/s-1/s-1/s-, 1/s-1/s-1/s-s/s-1/s-, 1/s-1/s-s/s-1/s-1/s-, 1/s-1/s-1/s-s/s-1/s-, 1/s-1/s-bicol-desser, 1/s-1/s-1/s-s/-ging, 1/s-1/s-1/s-1/s-1/s-, 1/s-1/s-1/s-chocolat, 1/s-s/s-1/s-1/s-1/s-, 1/s-1/s-1/s-1/s-1/s-, 1/s-1/s-1/s-s/s-t/s-, 1/s-1/s-s/s-bicol-de, 1/s-1/s-1/s-1/s-1/s-, 1/s-s/s-1/s-1/s-1/s-, 1/s-1/s-1/s-s/s-t/s-, 1/s-1/s-s/s-bicol-de, 1/s-1/s-1/s-1/s-1/s-

Garden Meat Loaf Recipe

Meatloaf

Rating:

1 teaspoon vegetable oil
2 cups packed coleslaw mix
1 pound extra-lean ground beef round or sirloin
½ pound lean ground pork
3 egg whites
½ cup seasoned dry bread crumbs
1 cup canned stewed tomatoes or crushed tomatoes
1 teaspoon celery salt
¼ teaspoon black pepper

Preheat 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.

Gravy
Melt 1 tablespoon butter in saucepan over medium heat. Stir in 2 tablespoons flour; cook 1 minute (mixture will be dry). Stir in ¼ teaspoon each thyme and celery salt. Stir in 1 ¾ cups chicken broth and any degreased drippings reserved from Garden Meat Loaf. Cook, stirring, until slightly thickened and simmering. Stir together ¼ 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.

Makes 2 cups.