Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Beef bouillion; 1/2 c Onion; chopped finely
1/2 c Boiling water 1/4 c Celery; chopped finely
2 sl Bread; crumbled fine 2 ts Worcestershire sauce;
1 1/2 lb 85% lean ground beef; 1 tb Catup
2 md Eggs; beaten slightly

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; LOW-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 DIETS: Substitute 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

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