---------- 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  Water; boiling
      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 Catsup
 
  Preheat oven to 350 F. Line a shallow 8" baking pan with foil.
  Dissolve beef bouillion cube in boiling water in a large bowl. Add
  all other ingredients except the catsup and blend well with a fork.
  Turn onto foil in pan and, with hands, shape quickly into a
  6x4-1/2x2" 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 method instead of loaf pan allows the fat to
  drain from the loaf, whereas a loaf pan retains fat.
  
  Serving size: 1/6th of loaf
  
  Per serving: 2 Medium-fat meat + 1 Vegetable + 1 Fat
  CHO: 5 g; PRO: 19 g; FAT: 10 g; CAL: 267
  
  Lou-sodium diets: Substitute a low-sodium cube.

  Recipe by 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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