Turkey Meatloaf smothered with Mushroom Gravy

This is a fantastic, comforting meal and the whole thing is under 350 calories (including the veggies). The meatloaf is a recipe from Weight Watchers and is published all over the web so I might as well post it here too. The mushroom gravy is my own recipe and I make GREAT gravy. The veggies on the plate are a combination of the baked cauliflower with herbed chevre and some roasted garlic green beans. DELICIOUS!

Weight Watchers' Turkey Parmesan Meatloaf
Makes 8 servings, 181 calories each

• 1 Tablespoon olive oil
• 1 onion, chopped
• 1.25 pounds lean ground turkey
• 4 slices whole-wheat bread, made into fine crumbs (I lightly toasted the bread and then ground them up in the coffee grinder)
• 1/2 cup fat free milk
• 1 egg white, lightly beaten
• 3 Tablespoons ketchup
• 2 Tablespoons grated Parmesan cheese
• 1/2 teaspoon garlic salt (or some garlic powder and salt)
  
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme leaves, crumbled
• 1/4 teaspoon freshly ground pepper

1. Preheat oven to 350; spray an 8 x 5 loaf pan with nonstick cooking spray. In a small skillet, heat the oil. Saute the onions until tender, about 5 minutes.
2. In a medium bowl, combine the onion, turkey, bread crumbs, milk, egg white, ketchup, cheese, garlic salt, basil, thyme, and pepper; blend well.
   
3. Spread the mixture in the pan evenly. Bake until browned and cooked through, 50-60 minutes. Let stand 10 minutes before slicing.

Mushroom Gravy
2 generous servings!

• 10 medium sized mushrooms, sliced.
  
• 1 Tablespoon light whipped butter
• 1 Tablespoon all purpose flour
• 1 cup broth, I make mine with Better than Boullion
  
• 1 teaspoon Gravy Master
  
• 1 pinch of thyme
• ground pepper to taste

1. Spray a saute pan with nonstick spray and saute the mushrooms over medium heat until tender. Remove the mushrooms from the pan.
2. Turn the heat down to the lowest setting, and in the same pan add the butter and flour and stir constantly to make a roux.
3. Carefully stir in the broth a little at a time to gradually dissolve the roux, eventually adding all of the broth. Stir in the Gravy Master, thyme, and pepper. Add the mushrooms.
4. Turn the heat back up to medium and simmer, stirring occassionally, until the desired consistency is reached.