Meat Loaf

• Yield: 6 servings
• Exchanges: 2 Medium-Fat Meat, 2 Vegetable

Ingredients:

1 pound ground chuck

1/2 cup chopped onion

1/2 cup skim milk

1/2 teaspoon dry mustard

1/2 teaspoon salt

1 egg, lightly beaten

Vegetable cooking spray

1/2 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

Procedure:

1. Combine first 6 ingredients, stirring well. Shape into a loaf, and place in an 8 1/2 x 4 1/2- x 3-inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour. Cool in pan for 10 minutes.
2. Coat a medium skillet with cooking spray; place over low heat until hot. Add green pepper and 3 tablespoons onion; sauté 2 to 3 minutes or until tender.
3. Remove from the heat; add tomato juice and mushrooms.
4. 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.
5. Invert meat loaf onto a serving platter, and spoon tomato juice mixture over meat loaf. To serve, cut meat loaf into 6 slices.

Each serving provides: