Garden Meatloaf

• 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

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.
9. Shape into loaf in bowl; place in prepared pan.
10. Reshape into 10 x 5-inch loaf.
11. Bake for 1 hour or until internal temperature reaches 160 degrees F.
12. Drain off drippings; reserve for gravy.
13. Let meat loaf stand 10 minutes before slicing.
14. Gravy.
15. Melt 1 tablespoon butter in saucepan over medium heat.
16. Stir in 2 tablespoons flour; cook 1 minute (mixture will be dry).
17. Stir in 1/4 teaspoon each thyme and celery salt.
18. Stir in 1 3/4 cups chicken broth and any degreased drippings reserved from Garden Meat Loaf.
19. Cook, stirring, until slightly thickened and simmering.
20. Stir together 1/4 cup dry white wine and 1 tablespoon cornstarch in cup until smooth.
21. Add to gravy with 2 teaspoons soy sauce; stir until thickened and simmering.
22. Serve hot.
23. Makes 2 cups.

vegetable oil, extra lean ground beef, ground lean pork, egg whites, bread, tomatoes, celery salt, black pepper

Taken from www.food.com/recipe/garden-meatloaf-127616 (may not work)