HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Main Dishes -> Beef Low Calorie Meat Loaf with Gravy Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Meat Loaf: 2 tsp. vegetable oil 2 cups finely chopped green cabbage 1 medium onion, peeled and finely chopped 2 tbsp. water 1 medium carrot, peeled and diced 1 small red bell pepper, stemmed, seeded and diced 1/2 cup finely diced celery 1 medium clove garlic, peeled and minced 2 large eggs 1/2 cup soda cracker crumbs 1 pound extra-lean ground beef 8 ounce can tomato sauce, divided 1/4 cup chopped fresh parsley 1 1/2 tsp. salt 1/2 tsp. crumbled dried basil 1/4 tsp. crumbled dried thyme 1/4 tsp. pepper Gravy: 1 tbsp. cornstarch 1 cup low salt beef broth 2 tsp. unsalted butter 2 tsp. all purpose flour 2 tbsp. dry white wine Directions For Meatloaf: Preheat oven to 325 degrees. Line a 9x5 inch loaf pan with foil. Spray foil with cooking spray. Heat oil in a large skillet. Add cabbage and onion and cook about 8 minutes until tender. Add water and continue cooking until onion is golden, about 8 to 10 minutes. Add carrot, bell pepper, celery and garlic and cook about 5 minutes until vegetables are crisp-tender. Cool slightly. Whisk eggs to blend in a large bowl. Add cracker crumbs, beef, vegetable mixture, half of tomato sauce, parsley, salt, basil, thyme and pepper. Mix well and press into prepared pan. Pour remaining tomato sauce over top. Bake about 1 hour until meatloaf reaches 165 degrees. Lift meatloaf from pan using foil as an aid. Carefully pour juices from foil into pan. Place meatloaf on a platter and cover with foil. For Gravy: Whisk together cornstarch and broth in a small bowl until smooth. Melt butter in a small skillet. Add flour and cook, stirring, 1 minute. Add broth mixture, 1/4 cup juices from meatloaf pan and wine. Heat to a boil, stirring. Reduce heat and simmer 2 minutes until mixture reaches sauce consistency. Strain gravy. Slice meatloaf and serve with gravy. Serves 6. About 260 calories per portion. Related Recipes •   Tangy Dutch Meat Loaf •   Cranberry Pepper Roast with Cranberry Gravy •   Cheddar Ribbon Meat Loaf •   Pot Roast with Sour Cream Gravy •   Roast Beef Shepherd's Pie •   Mom's Chili Meat Loaf •   Italian Deli Sandwich •   Stuffed Flank Steak •   Big Boy's Chicken Gravy •   Grandpa's Meatloaf •   Easy Savory Onion Crock Pot Roast •   Honey Mustard Meatloaf •   Beef Tips En Brochette •   Roast Beef with Red Wine Gravy •   Gourmet Veal Loaf •   Baked Brie with Strawberries •   Pot Roast Swedish Style •   Crockpot Meatloaf •   Sage Meatloaf with Cream Sauce •   Thanksgiving Roasted Turkey Breast with Brown Gravy View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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