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© Meredith Corporation. All rights reserved. Used with permission.
(1 meatloaf plus 1 1/2 cups sauce)
Preheat oven to 350°F. Line a 2-quart rectangular baking dish with foil; set aside.
In a large bowl, combine milk and egg whites; beat with a fork until well mixed. Stir in breadcrumbs, 1/4 cup chopped green onions, Italian seasoning, salt and 1/8 teaspoon pepper. Add ground beef; mix well. Shape beef mixture into a 7-by-4-inch rectangle in the prepared baking dish.
Bake for about 1 hour or until internal temperature reaches 160°F. Spoon off fat. Let meatloaf stand for 10 minutes. Using two spatulas, carefully transfer meatloaf to serving platter, draining as much as possible.
Meanwhile, for sauce, coat a medium skillet with cooking spray. Add butter; melt over medium heat. Add mushrooms and garlic; cook about 4 minutes or until mushrooms are nearly tender. Stir in 1/4 cup sliced green onions; cook for 1 minute more. In a small bowl, stir together sour cream and flour. Stir cold water and bouillon into the mushroom mixture. Stir sour cream mixture into the mushroom mixture in the pan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add additional water if needed to thin to desired consistency. Serve sauce over meatloaf. If desired, sprinkle with additional sliced green onions and pepper.