Meatloaf with Carrots and Onions

1 cup finely chopped tomatoes
4 sprigs of fresh parsley finely chopped or 1/4 cup dried
3 egg whites beaten
1/4 teaspoon freshly ground black pepper
1 medium onion shredded
1 dried cayenne pepper minced or 1/2 teaspoon crushed red pepper flakes
2 cups dry bread crumbs
1/2 cup ketchup
6 fresh sage leaves snipped or 1 teaspoon dried sage
2 medium carrots finely shredded
1/2 cup corn
1 tablespoon red wine vinegar
1 pound extra lean ground round
1 cup fat free beef broth
1 cup water

Combine the tomatoes, parsley, egg whites, black pepper, onions, cayenne pepper, bread crumbs, 1/4 cup ketchup, sage, carrots, corn and vinegar in a large bowl. Add the ground beef and mix thoroughly. Place a steaming rack or metal vegetable steaming basked in an electric slow cooker. Pour the broth and water into the cooker. Shape the beef mixture into an oblong or round loaf, depending on the slow cooker's shape and place the loaf on the rack. Cover and cook on HIGH until the meat is done, 4-6 hours. Brush the remaining ketchup over the meat loaf. Cover and cook 15 minutes.

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