| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Oatmeal (coarse grind is best) |
| 1 |
c |
TVP (granular) |
| 1/2 |
c |
Whole wheat flour |
| 1/2 |
c |
Minced celery |
| 1/2 |
c |
Minced parsley |
|
|
Whatever other herbs you like |
| 1 |
pk |
"Lipton Recipe Secrets Beefy Onion" mix (has virtually no fat and no meat) |
| 1/2 |
c |
Catsup |
|
|
Enough water to make a slightly softer than meatloaf mixture |
INSTRUCTIONS
Mix all together in a bowl and let stand for 1/2 hour in the refrigerator
(the dried ingredients will absorb the water and the flavors will meld).
Add more water if necessary to make a meatloaf-like texture. Turn mixture
into a Pam-ed loaf pan and top with more catsup. Bake for 1 hour at 375.
When you take it out of the oven, allow it to cool completely (in the
refrigerator). If you cut it hot, it will crumble. Then slice it and warm
the slices up in a sauce made from 1 part catsup and 2 parts water. Serve
with mashed potatoes for the ultimate comfort-food meal.
Posted to fatfree digest V97 #006 by Mara Van der Pas <marav@cruzio.com> on
Feb 22, 1997.
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