1. Preheat the oven to 350° F. Lightly mist an 8-inch-by-4-inch loaf pan with nonstick vegetable oil spray, and set aside.
    
2. In a mixing bowl, combine the Glucerna Shake, oats, egg substitute, horseradish, mustard, Worcestershire sauce, garlic powder, salt, and pepper. Allow the mixture to rest for five minutes.
    
3. In a large mixing bowl, combine the turkey and beef. Pour in the liquid mixture, onions, and celery; mix until blended.
    
4. Scrape the meat mixture into the prepared pan. Spray the surface of the meatloaf with nonstick vegetable oil spray. Bake for 45 to 50 minutes.
    
5. For the mushroom sauce, coat a small frying pan with nonstick vegetable oil spray and place over medium heat until hot.
    
6. Add onion and sauté for 2 minutes. Add the mushrooms and continue to sauté until the mushrooms exude all of their moisture and are golden brown.
    
7. Remove the pan from the heat; add the flour and stir for 30 seconds.
    
8. Return the pan to the heat; add the stock, Worcestershire sauce, mustard, garlic powder, and pepper and bring to a simmer. Stir in the Glucerna Shake and heat just until the sauce thickens. (Do not allow the sauce to come to boil.)
    
9. Take the meatloaf out of the oven and cool for 7 to 10 minutes. Slice and serve with Mushroom Sauce.
    

NUTRITION FACTS
Serving Size 1 slice, 3 Tbls sauce	Amount Per Serving	%DV*
	Total Fat 10g	15%
	Saturated Fat 2.5g	13%
Calories 270	Cholesterol 75mg	25%
Calories from Fat 90	Sodium 380mg	16%
	Total Carbohydrate 18g	6%
	Dietary Fiber 3g	13%
	Sugars 4g
	Protein 27g
Vitamin C 25% Calcium 8% Iron 20%

© 2008 Abbott Laboratories