Meat Loaf

1 Beef bouillion;
1/2 c Boiling water
2 sl Bread; crumbled fine
1 1/2 lb 85% lean ground beef;
2 md Eggs; beaten slightly
1/2 c Onion; chopped finely
1/4 c Celery; chopped finely
2 ts Worcestershire sauce;
1 tb Catup

Preheat oven to 350 f degree. Line a shallow 8-inch baking pan with foil. Dissolve beef bouillion cube in boiling water in a large bowl. Add all other ingrediets except the catsup and blend well with a fork. Turn onto foil in pan and, with hands, shape quickly into a 6 by 4 1/2 inch by 2 inch loaf. 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. Bake 45 minutes. Remove foil; bake, uncovered, another 45 minutes. Remove from oven and cool in pan for 2-3 minutes before serving. Using this molded metheod instead of loaf pan allows the fat to drain from the loaf, whereas a loaf pan retains fat.

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