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Garden Meat Loaf


  • 1 teaspoon vegetable oil
  • 2 cups packed coleslaw mix
  • 1 pound extra-lean ground beef round or sirloin
  • 1/2 pound lean ground pork
  • 3 egg whites
  • 1/2 cup seasoned dry bread crumbs
  • 1 cup canned stewed tomatoes or crushed tomatoes
  • 1 teaspoon celery salt
  • 1/4 teaspoon black pepper


  1. Heat oven to 350 degrees F. Lightly oil shallow 12 x 8-inch baking pan.
  2. 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.
  3. 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.
  4. Bake for 1 hour or until internal temperature reaches 160 degrees F.
  5. Drain off drippings; reserve for gravy. Let meat loaf stand 10 minutes before slicing.
  6. 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.
  7. 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.

Makes 2 cups gravy.

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