Kay's favorite meat loaf

Yield: 6 servings

Measure Ingredient
1 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;
1 tablespoon Catup

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

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