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Kay's Favorite Meat Loaf

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      Title: KAY'S FAVORITE MEAT LOAF
 Categories: Diabetic, Meats, Main dish
      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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