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1
Preheat oven to 350 degrees F. Lightly oil shallow 12 x 8-inch baking pan.
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2
Place large nonstick skillet over high heat.
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3
Add the 1 teaspoon vegetable oil; swirl to coat.
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4
Add coleslaw mix; brown well without stirring, about 3 minutes.
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5
Cook, stirring, 2 minutes longer, adding 2 tablespoons water after 1 minute.
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6
Let cool slightly.
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7
Crumble beef and pork into large bowl.
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8
Add browned vegetables, egg whites, bread crumbs, tomatoes, celery salt and pepper.
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9
Shape into loaf in bowl; place in prepared pan.
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10
Reshape into 10 x 5-inch loaf.
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11
Bake for 1 hour or until internal temperature reaches 160 degrees F.
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12
Drain off drippings; reserve for gravy.
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13
Let meat loaf stand 10 minutes before slicing.
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14
Gravy.
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15
Melt 1 tablespoon butter in saucepan over medium heat.
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16
Stir in 2 tablespoons flour; cook 1 minute (mixture will be dry).
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17
Stir in 1/4 teaspoon each thyme and celery salt.
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18
Stir in 1 3/4 cups chicken broth and any degreased drippings reserved from Garden Meat Loaf.
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19
Cook, stirring, until slightly thickened and simmering.
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20
Stir together 1/4 cup dry white wine and 1 tablespoon cornstarch in cup until smooth.
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21
Add to gravy with 2 teaspoons soy sauce; stir until thickened and simmering.
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22
Serve hot.
