---------- Recipe via Meal-Master (tm) v8.02
  
       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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