Creole Meatloaf

1 pound ground chuck
1/3 cup chopped onion
1/2 cup skim milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 egg, lightly beaten
Vegetable cooking spray
1/3 cup chopped green pepper
3 tablespoons chopped onion
1-1/2 cups tomato juice
3/4 cup sliced fresh mushrooms
2 tablespoons water
1 teaspoon cornstarch
1/4 teaspoon dried thyme

Combine the first 6 ingredients (ground chuck, onion, milk, dry mustard, and salt), stirring into a loaf, and place in an 8 1/2 by 4 1/2 by 3 inch loafpan coated with cooking spray. Bake at 350 degrees for 1 hour. Cool in pan for 10 minutes. Coat a medium skillet with cooking spray; place over low heat until hot. Add green pepper and 3 tablespoons onion; saute 2 to 3 minutes or until tender. Remove from heat; add tomato juice and mushrooms. Combine water, cornstarch and thyme, stirring to blend. Add to skillet and bring to boil. Boil, stirring constantly, 1 minute or until thickened and bubbly. Invert meatloaf onto a serving platter, and spoon juice mixture over the meatloaf. To serve, cut meatloaf into 6 slices.

Calories 206 Fat 8g Fiber 1g Sodium 453mg Protein 17gm Cholesterol 75mg
Weight Watcher Points - 5 Points
Source: The Complete Diabetic Step-by-Step Diabetic Cookbook


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