1 1/2 pounds ground round hamburger
1 small yellow onion, chopped
2/3 cup water
3 slices homemade (or other
approved) bread, cut into
small cubes
3 Tablespoons 100% egg whites,
pasteurized
1/2 Tablespoon canola oil
1/2 Tablespoon distilled white vinegar
1-1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon sage
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon sugar
tomato sauce for topping,
approximately 1/4 cup
(see recipe in this
cookbook)
Preheat oven to 350 degrees F. Mix all ingredients
together (except tomato sauce) in a large bowl.
Dump into ungreased large loaf pan (around 1 1/2
quarts) and shape with spoon. Make groove down
center of loaf and pour tomato sauce over top. (Note
that some references disallow canned foods on the
low-iodine diet, since some canning machinery may
be cleaned with iodine-containing cleaners.) Bake
for one hour; add 15 minutes for crispy top. Remove
from pan immediately (to avoid standing in juices.)
Serve with green beans! Store individually wrapped
slices in freezer to pull out when desired.
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