1 lb ground round 3/4 cup soft breadcrumbs 1/2 cup finely chopped onion 1/4 cup frozen egg substitute, thawed 1 can (4oz) mushrooms, drained and chopped 3 tbs plain nonfat yogurt 2 tbs dry red wine 1/2 tsp coarsely ground black pepper Vegetable cooking spray 1 tsp beef-flavored bouillon granules 2 tsp all-purpose flour 1/4 cup hot water 2/3 cup nonfat sour cream 2 tbs sliced green onions 1/8 tsp ground white pepper Combine first 8 ingredients in a medium bowl; stir well. Shape mixture into an 8- x 4-inch loaf; place on a rack in a roasting pan coated with cooking spray. Bake at 350 degrees F. for 1 hour. Transfer meat loaf to a serving platter and keep warm. Combine bouillon granules, flour, and water in a small saucepan; stir well. Cook over medium heat until thickened, stirring constantly. Combine sour cream, green onions, and white pepper; add to bouillon mixture, stirring well. Cook over low heat until thoroughly heated, stirring constantly (do not boil). Spoon evenly over meatloaf. Serve warm. Serves 6. |
| BEEF STROGANOFF MEATLOAF |