Meat Loaf with Creole Sauce

1 pound very lean ground beef, veal, or chicken
1 small onion, chopped
1 garlic clove, minced
2 whole green onions, chopped
1 large carrot, chopped
1/2 green pepper, seeded and chopped
1/4 cup whole-wheat bread crumbs
3 tablespoons oat bran
2 egg whites, lightly beaten
2 teaspoons mild soy sauce
2 teaspoons Maison Louisianne Creole Mustard
2 teaspoon Maison Louisianne Creole Spices

1/2 teaspoon freshly ground black pepper

Combine all above ingredients in a bowl. Mix lightly with fork until blended.

Grease 9 x 9 x 2 inch glass baking pan. Place meat mixture in pan and shape into a 9 inch loaf.

Bake in a preheated oven at 375F degrees for 40 minutes.

Creole Sauce:

15 ounce can salt-reduced stewed tomatoes

1 tablespoon cornstarch or potato starch

1 cup sliced mushrooms

Coarsely chop tomatoes and place in saucepan with cornstarch or potato starch. Heat 2-3 minutes, stirring constantly, until shiny and thickened. Sprinkle mushrooms over baked meat loaf. Spoon Creole Sauce mixture over mushrooms and return meat loaf to oven. Bake for 15 additional minutes.

Serving:

Place sliced meat loaf on platter, top with sauce and mushrooms.

Serve with baked potato and steamed broccoli spears.