Kay's Favorite Meat Loaf Recipe

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Kay's Favorite Meat Loaf Recipe

 

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Kay's Favorite Meat Loaf

 

Ingredients

1 beef bouillion
1/2 cup boiling water
2 slice bread, crumbled fine
1 1/2 lb 85% lean ground beef
2 medium eggs, beaten slightly
1/2 cup onion, chopped finely
1/4 cup celery, chopped finely
2 tsp worcestershire sauce
1 tbsp catup



 

Preparation

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

 

 

Servings: 6

 

 

 

 


 

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