Reduced Fat Meat Loaf by Dr. Donald A. Miller

thoroughly, until the color was uniform. Along the way, I

had tossed in some diced garlic, blended green herbs, two

tablespoons of real soy sauce, and some fresh ground black

pepper, but no salt. Other people might want to include some

diced green or red pepper, some tomato sauce or fresh diced

tomatoes, and similar.

By the way, I use Mori-Nu brand of tofu, because it comes in

aseptic packages which require no refrigeration.

I cut two medium potatoes length wise into quarters, then

sliced fairly thinly. I also diced up a double handful of

pre peeled baby carrots. After shaping the meat into a round

loaf which did not touch the sides of the dish, I placed

potato around the sides, then the carrots over every thing.

I topped the dish with its clear glass cover, then placed in

the oven for an hour. This made the potato and carrot slices

tender but not mushy. The resulting juices made a great

gravy. After serving, I added a small amount of "lite salt",

which is a 50 - 50 blend of potassium and sodium chloride.

Tasty!

Readers can vary the proportion of tofu. My meat loaf had a

very nice consistency, neither rock hard nor crumbly soft. I

would like to know if readers still got good results using

more tofu.

After the left overs had spent a night in the refrigerator,

I saw no globs of congealed fat, which confirmed that the

meat was lean. Of course, the fat absorbed back into the

loaf was not visible. I reduced the saturated fats in the

meal, but I did not eliminate them.

Baking the potatoes with the meat, rather than making mashed

potatoes, meant no temptation to add butter or margarine.

** Diet with FACTS, not MYTHS. **

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BIO:

Dr. Donald A. Miller is author of "Easy Health Diet" http://easyhealthdiet.com/diet.htm, "Easy Exercise All Ages" http://easyhealthdiet.com/eeaa.htm, and numerous free articles on health http://easyhealthdiet.com/articles/.
Seven of ten deaths are caused by preventable diseases.

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