Kay's favorite meat loaf

Yield: 6 Servings

Ingredients:

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

Instructions:

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