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Gary´s Cookbook
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Low Protein Meatloaf

 

Low Protein Meatloaf
 
Author: Vicki Racette
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(1 Rating)
Description: LOW PROTEIN MEATLOAF
 
 
Ingredients:
2 - 4oz jars Gerber 2nd Foods Squash 1-1/2 cups Packed Cambrooke Foods Baking Mix 1/2 cup Potato Flakes 2 envelopes G. Washington Brown   Broth/Seasoning 2 tsp. garlic powder 4 good shakes seasoned salt 1 good shake Morton Nature's Seasons   seasoning blend 36g finely chopped onion 36g finely chopped green bell  pepper 28g finely chopped carrot 1/2 tsp. rubbed sage 1 tsp. Kitchen Bouquet browning sauce  (mixed with 1/3 cup water)  BBQ Glaze, if desired
BBQ GLAZE = 2 Tbsp. ketchup, 1 Tbsp. packed brown sugar, mustard to taste  

 
 
Preparation:
1.  Saute onion, pepper & carrot in a bit of margarine.  Set aside to cool.
2.  In large bowl, place all other ingredients.  Add water mixture and sauteed vegetables when cool.
3.  Stir ingredients with spoon until mixed thoroughly.  Scrape with rubber spatula into a greased loaf pan.  Flatten top of loaf.
4.  Bake in preheated 350-degree oven for 35 minutes.
5.  Coat loaf with BBQ glaze, if desired, and bake 10 minutes more.

 
 
Notes:
Makes 12 very moist slices.  Enjoy!!
By my own calculations, each slice with glaze is 19mg phe.  Without glaze, it is 18mg.

 
 
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