Beef Stroganoff Meat Loaf

• 1 lb. ground beef
• 3/4 c. soft whole wheat breadcrumbs
• 1/2 c. finely chopped onion
• 1/2 c. frozen egg substitute, thawed
• 1 (4 oz.) can mushrooms, drained and chopped
• 3 Tbsp. plain nonfat yogurt
• 2 Tbsp. Burgundy or other dry red wine
• 1/2 tsp. coarsely ground pepper
• 1 tsp. beef-flavored bouillon granules
• 2 tsp. all-purpose flour
• 1/4 c. hot water
• 2/3 c. nonfat sour cream
• 2 Tbsp. sliced green onions
• 1/8 tsp. ground white pepper

1. Combine first 8 ingredients in a medium bowl.
2. Stir well. Shape mixture into a 8 x 4-inch loaf pan.
3. Place on a rack in a roasting pan coated with vegetable cooking spray.
4. Bake at 350u0b0 for 1 hour.
5. Transfer meat loaf to a serving platter and keep warm. Combine bouillon granules, flour and water in a small saucepan. Stir well.
6. Cook over medium heat until thickened, stirring constantly.
7. Combine sour cream, green onions and white pepper; add to bouillon mixture, stirring well.
8. Cook over low heat until thoroughly heated, stirring constantly (do not boil).
9. Spoon evenly over meat loaf.
10. Serve warm.
11. Yield:
12. 6 servings.
13. Contains 196 calories per serving and 8.2 g fat.

ground beef, whole wheat breadcrumbs, onion, frozen egg substitute, mushrooms, nonfat yogurt, red wine, ground pepper, beefflavored bouillon granules, allpurpose flour, hot water, nonfat sour cream, green onions, ground white pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=487569 (may not work)