Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

The title says it all. Enjoy!!

Ingredients Nutrition

  • 1 teaspoon vegetable oil
  • 2 cups packed coleslaw mix
  • 1 lb extra lean ground beef (round) or 1 lb ground sirloin
  • 12 lb ground lean pork
  • 3 egg whites
  • 12 cup seasoned dry bread crumb
  • 1 cup canned stewed tomatoes or 1 cup crushed tomatoes
  • 1 teaspoon celery salt
  • 14 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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