Grandmother's Meatloaf with Tomato Gravy

Combine meat, egg, onion, garlic, green pepper, 1/2 tsp. dry mustard, pepper & garlic powder in a large mixing bowl. Add 1 or 2 slices of crumbled bread, depending on how well mixture is holding together. Form the mixture into a huge flat patty, about 9" in diameter & about 1 1/2" thick. Dredge the patty in flour that has been seasoned with pepper, garlic powder & remaining mustard
reserve the dredging flour. Pat flour into patty. Heat olive oil. Brown meatloaf on both sides to lock in juices. Watch closely & turn as needed to keep it from scorching. Reduce heat, cover & cook about 30 minutes or until meatloaf is almost done in center. Drain all but a Tb. of fat from the pan & add tomatoes & juice. Cover & simmer until tomato juice is bubbling & meatloaf is done through, about 10 minutes. Put about 1/4 c. of dredging flour into a measuring cup, add milk & whisk together. Add 3/4 c. hot water. Remove meatloaf from pan to a serving tray large enough to hold plenty of gravy. Whisk flour/milk mixture into simmering tomato juice to form gravy. It shouldthicken in about 90 seconds. Pour hot gravy over meatloaf & serve. 497 cal, 22g fat, 2147mg chol, 431mg sod*