Recipe - Kays Favorite Meat Loaf

1 Beef bouillion;
One half cup Boiling water
2 sl Bread; crumbled fine
1 One half pound 85% lean ground beef;
2 md Eggs; beaten slightly
One half cup Onion; chopped finely
One fourth cup Celery; chopped finely
2 teaspoon Worcestershire sauce;
1 tablespoon Catup

Preheat oven to 350 f degree. Line a shallow 8inch 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 4 One half 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 23 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 One half by 2 by 1 inch, 1/6
of loaf):

Food Exchange per serving: 2 MEDIUMFAT MEAT EXCHANGES + 1 VEGETABLE
EXCHANGE + 1 FAT EXCHANGE

CHO: 5g; PRO: 19g; FAT: 10g; CAL: 267;

Lousodium diets: Substitute a lowsodium cube.
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=== Nurititive values per serving: (1 medium slice 4 4/2 by 2 by 3/4,
1/8 of loaf):

Food Exchanges per serving: 2 MEDIUMFAT MEAT EXCHANGES + 1 VEGETABLE
EXCHANGE

CHO: 5g; PRO: 19g; FAT: 10g; CAL: 189;
Lowsodium a lowsodium bouillion cube.
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===

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

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