Recipe - Earlene Sharps Carrot Cake

1 lg Onion; coarsely chopped
1 tablespoon Olive oil
1 Sweet red pepper; chopped
1 cl Garlic; finely chopped
1 teaspoon Leaf basil; crumbled
One half teaspoon Lef thyme; crumbled
1 One half pound Lean ground beef
One half pound Ground pork
1 cup Oldfashioned oats; uncooked
2 Egg whites
4 ounce Partskim mozarella cheese
cut in 1/4inch cubes
One half cup Grated Parmesan cheese
2 tablespoon Parsley; chopped
Three fourths teaspoon Salt; optional
1/8 teaspoon Pepper
One fourth cup Catsup

Preheat oven to moderate (375 degrees). Line jellyroll pan with
aluminum foil.

Saute onion in oil in large skillet over medium heat 3 minutes. Add
red pepper, garlic, basil, and thyme, saute 5 minutes.

Combine beef, pork, oats, egg, whites, mozzarella, Parmesan, parsley,
optional salt, and pepper in large bowl. Add vegetable mixture.
Shape into large oval on prepared pan.

Bake in moderate oven (375 degrees) for 30 minutes. Brush loaf with
catsup. Bake 25 minutes or until cooked through. Let stand 10 minute
before slicing.

Judi's Notes: I would bake this meat loaf in a loaf pan due to
possible grease escaping from the jelly roll pan. I would also spoon
off some of the fat from the loaf after 30 minutes.

Source: Family Circle Magazine, 5/14/91. Shared and MM by Judi M.
Phelps.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip