Meat Loaf for Diabetics
INGREDIENTS:
1 bn Green onions; chopped
1 ts Olive oil
2 sl Sour dough French bread;
-cubed or 1/4 cup wheat germ
3 tb Dry sherry
1/3 c Chicken broth
2 Eggs
1 ts Salt
1/4 ts Freshly ground pepper
1 ts Dry mustard
2 ts Fresh oregano or 1/2
-teaspoon dried oregano
2 Garlic cloves; minced
6 tb Chopped flat-leaf parsley
1 1/2 lb Ground veal or turkey
1/2 lb Ground pork
1 c (4 ounces) shredded
-Jarlsberg or Gruyere cheese
-or low-fat cheese
2 oz Prosciutto; very thinly
-sliced, (up to 3)
1 bn Green onions; chopped
1 ts Olive oil
2 sl Sour dough French bread;
-cubed or 1/4 cup wheat germ
3 tb Dry sherry
1/3 c Chicken broth
2 Eggs
1 ts Salt
1/4 ts Freshly ground pepper
1 ts Dry mustard
2 ts Fresh oregano or 1/2
-teaspoon dried oregano
2 Garlic cloves; minced
6 tb Chopped flat-leaf parsley
1 1/2 lb Ground veal or turkey
1/2 lb Ground pork
1 c (4 ounces) shredded
-Jarlsberg or Gruyere cheese
-or low-fat cheese
2 oz Prosciutto; very thinly
-sliced, (up to 3)
Here's one --
I don't know the name of where it came from, but here's the URL http://bpe.com/food/recipes/ferrary/index.html
Low-Fat, High-Flavor Dining
A Continental-Style Garden Buffet or a Country Picnic by Lou Seibert Pappas
In a small skillet, saut? the green onions in oil over medium heat until soft; set aside. In a mixing bowl combine the bread or wheat germ, sherry, broth, eggs, salt, pepper, mustard, oregano, garlic and 3 tablespoons of the parsley. Add the ground meats and mix until blended. In a greased 9 by 13-inch baking pan, pat out half the meat mixture into a rectangle about 6 by 10 inches. Mix together the sauteed onions, cheese, prosciutto and the remaining 3 tablespoons parsley and pat this over the meat. Pat out remaining meat on a sheet of waxed paper, making another 6 by 10-inch rectangle. Lay this over the cheese and ham filling and press the edges of the meat layers together, forming a compact rounded loaf. Bake in a preheated 350 degree oven for 1 hour or until juices no longer run pink. Serve hot or chilled. Makes 8 servings.
I don't know the name of where it came from, but here's the URL http://bpe.com/food/recipes/ferrary/index.html
Low-Fat, High-Flavor Dining
A Continental-Style Garden Buffet or a Country Picnic by Lou Seibert Pappas
In a small skillet, saut? the green onions in oil over medium heat until soft; set aside. In a mixing bowl combine the bread or wheat germ, sherry, broth, eggs, salt, pepper, mustard, oregano, garlic and 3 tablespoons of the parsley. Add the ground meats and mix until blended. In a greased 9 by 13-inch baking pan, pat out half the meat mixture into a rectangle about 6 by 10 inches. Mix together the sauteed onions, cheese, prosciutto and the remaining 3 tablespoons parsley and pat this over the meat. Pat out remaining meat on a sheet of waxed paper, making another 6 by 10-inch rectangle. Lay this over the cheese and ham filling and press the edges of the meat layers together, forming a compact rounded loaf. Bake in a preheated 350 degree oven for 1 hour or until juices no longer run pink. Serve hot or chilled. Makes 8 servings.