Yield: 6 servings
|1 \N||Beef bouillion;|
|½ cup||Boiling water|
|2 slices||Bread; crumbled fine|
|1½ pounds||85% lean ground beef;|
|2 mediums||Eggs; beaten slightly|
|½ cup||Onion; chopped finely|
|¼ cup||Celery; chopped finely|
|2 teaspoons||Worcestershire sauce;|
Preheat oven to 350 f degree. Line a shallow 8-inch baking pan with foil. Dissolve beef bouillion cube in boiling water in a large bowl.
Add all other ingrediets except the catsup and blend well with a fork. Turn onto foil in pan and, with hands, shape quickly into a 6 by 4½ inch by 2 inch loaf. With the dull edge of a knife make a crisscross pattern across the top, spread with catup across the top.
Cover loaf with a tent of foil that does not touch the top. Bake 45 minutes. Remove foil; bake, uncovered, another 45 minutes. Remove from oven and cool in pan for 2-3 minutes before serving. Using this molded metheod instead of loaf pan allows the fat to drain from the loaf, whereas a loaf pan retains fat.
Nutritive values per serving ( large slice 4 ½ by 2 by 1 inch, ⅙ of loaf): Food Exchange per serving: 2 MEDIUM-FAT MEAT EXCHANGES + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE CHO: 5g; PRO: 19g; FAT: 10g; CAL: 267; LOW-SODIUM DIETS: Substitute a low-sodium cube.
====================================================================== === Nurititive values per serving: (1 medium slice 4 4/2 by 2 by ¾, ⅛ of loaf): Food Exchanges per serving: 2 MEDIUM-FAT MEAT EXCHANGES + 1 VEGETABLE EXCHANGE CHO: 5g; PRO: 19g; FAT: 10g; CAL: 189; LOW-SODIUM DIETS: Substitute a low-sodium bouillion cube.
====================================================================== === Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master