MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Kay’s Favorite Meat Loaf
  Categories: Diabetic, Meats, Main dish
       Yield: 6 servings
       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
   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
   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