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gimme-lean-loaf recipe

Date: Wed, 15 Nov 1995 16:37:41 -0800
 From: Judy.Mingram@west.sun.com (Judy Mingram - SunSelect)
 Just tried making my mom's meatloaf substituting Gimme Lean for ground
 b**f and it worked beautifully.  And keep in mind that Gimme Lean is
 fatfree!  I tried the sausage flavor and found it a little "off".
 The reason why I always loved my mom's meatloaf recipe was that it was
 so solid and on the dry side that it would slice beautifully when cold
 so that I could make my favorite leftover, meatloaf sandwich!  The
 dried ingredients should not be substituted or it will be too wet and
 fall apart.
 Gimme Lean Loaf
 14 ounce package of Gimme Lean, ground beef flavor
 1 cup rice or soy milk
 Eggbeaters or substitutes equivalent to one egg (for binding)
 1 Tablespoon vegetarian Worcestershire or soy sauce
 1 Tablespoon horse radish
 1 cup bread crumbs
 1/4 cup DEHYDRATED onions (look in spice section of grocery store)
 1/4 cup dried parsley
 1/4 c nonfat parmesan cheese (vegans can substitute nutritional yeast?)
 1 teaspoon your favorite spice (I used an Italian Spice mix)
 1/2 teaspoon salt
 pepper to taste
 Combine wet and dry ingredients (I use my hands).  Line a cookie sheet
 with foil, spray with Pam and form 1 large or 2 small loafs.  Bake at
 350 degrees for 1 hour.  I bake on a cookie sheet because the outside
 browns better than in a loaf pan and forms a delicious crust.  If you
 make two loafs, and want to freeze one, then take out one of the loafs
 after 30 minutes, freeze, and then pop into the oven frozen solid, for
 one hour when you are ready to eat.  It comes out tasting like you just
 made it and you don't have to remember to defrost it!
 If you want great sandwiches, refrigerate until cold all the way
 through and slice thinly with a sharp knife.  I always toast the
 bread.  Add your favorite sandwich ingredients (mustard, catsup,
  etc) and enjoy!
 kwovolacto ovolacto