Kay's favorite meat loaf

1. Preheat oven to 350°F degree.
2. Line a shallow 8-inch baking pan with foil.
3. Dissolve beef bouillion cube in boiling water in a large bowl.
4. Add all other ingrediets except the catsup and blend well with a fork.
5. Turn onto foil in pan and, with hands, shape quickly into a 6 by 4 ½ inch by 2 inch loaf.
6. 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. Bakei 45 minutes.
7. Remove foil; bake, uncovered, another 45 minutes.
8. Remove from oven and cool in pan for 2-3 minutes before serving.
9. 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 ½ by 2 by 1 inch, 1/6 of loaf): food exchange per serving: 2 medium-fat meat exchanges + 1 vegetable exchange + 1 fat exchange cho: 5g; pro: 19g; fat: 10g; cal: 267; lou-sodium diets: substitute a low-sodium cube.
10. nurititive values per serving: (1 medium slice 4 4/2 by 2 by ¾, 1/8 of loaf): food exchanges per serving: 2 medium-fat meat exchanges + 1 vegetable exchange cho: 5g; pro: 19g; fat: 10g; cal: 189; low-sodium a low-sodium bouillion cube.