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Title: Kay's Favorite Meat Loaf
Categories: Diabetic Meat Main
Yield: 6 Servings
| 1 | Beef bouillion; | |
| 1/2 | c | Boiling water |
| 2 | sl | Bread; crumbled fine |
| 1 1/2 | lb | 85% lean ground beef; |
| 2 | md | Eggs; beaten slightly |
| 1/2 | c | Onion; chopped finely |
| 1/4 | c | Celery; chopped finely |
| 2 | ts | Worcestershire sauce; |
| 1 | tb | 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 4 1/2 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 1/2 by 2 by 1 inch, 1/6 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;
Lou-sodium diets: Substitute a low-sodium cube. ====================================================================== === Nurititive values per serving: (1 medium slice 4 4/2 by 2 by 3/4, 1/8 of loaf):
Food Exchanges per serving: 2 MEDIUM-FAT MEAT EXCHANGES + 1 VEGETABLE EXCHANGE
CHO: 5g; PRO: 19g; FAT: 10g; CAL: 189; Low-sodium 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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