Heat oven to 350 degrees F. Lightly oil shallow 12 x 8-inch baking
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
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
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.