Cooking Recipe Kay'S Favorite Meat Loaf
Recipe Ingredients
Directions
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.
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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 MEDIUM-FAT MEAT
EXCHANGES + 1 VEGETABLE EXCHANGE
CHO: 5g; PRO: 19g; FAT: 10g; CAL: 189;
Low-sodium a low-sodium 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