Servings: 24
Approx. points per serving: 3

2 pounds extra lean ground beef (7% or less fat, I like ground sirloin)
1 pound extra lean ground pork (5% fat)
4 cups TVP, dry
2 can FF beef broth
1 large onion, chopped
1/4 cup Worcestershire sauce
1 cup oatmeal, dry
6 large garlic cloves, peeled and minced
2 carrots, grated or finely chopped
1 cup chopped mushrooms
1/2 cup Eggbeaters or 2 large eggs
1/2 cup liquid (I've used buttermilk, canned evaporated FF milk, V8)
Salt and freshly ground pepper to taste
2 tablespoons Oriental-style garlic chili paste (optional)
1/4 cup psyllium husk (optional, but ups the fiber content)

Break ground beef and pork up into a LARGE bowl. Bring the beef broth to a boil, and in a separate bowl, pour over the dry TVP. Let stand 5 minutes to rehydrate, stirring several times, then let cool.

Add all ingredients to the ground meats and mix lightly but til well-blended - overhandling will cause it to toughen. (This is a LOT of meat mixture and I find it works best to just mix it with my hands.)

Fills 3 regular loaf pans - I like to pack it into the pans, then turn them out onto a broiler rack over a foil-lined broiler pan, but I like it "crusty" all around...if you like it softer, just bake it in the loaf pans.

Bake at 325* for an hour and a half. Slice each loaf pan into 8 slices. 3 points per slice by my best calculations!