Tomato-Ham Loaf

Recipe Ingredients

2 tablespoons	30ml	Unflavored gelatin
1/2 cup	118ml	Cold water
3 cups	711ml	V-8 vegetable juice
1 tablespoon	15ml	Minced onion
1/2 teaspoon	2.5ml	Minced garlic
1/8 teaspoon	0.6ml	White pepper
1 teaspoon	5ml	Sugar
1 cup	237ml	Cooked extra lean ham
1 teaspoon	5ml	Prepared mustard
6 tablespoons	90ml	Fat-free mayonnaise
3		Fat-free cream cheese - softened
3 tablespoons	45ml	Evaporated milk
4		Lettuce
1		Tomato - sliced (large)
		Sliced cocktail rye bread

Recipe Instructions

In a small bowl, dissolve gelatin in cold water for 5 minutes; stir occasionally.

In a medium non-stick saucepan over high heat, combine V-8 juice, onion, garlic, pepper and sugar. Bring to a boil. Reduce heat to low and simmer for 5 minutes. Add gelatin and stir until completely dissolved. Remove from heat and cool.

In a medium bowl, combine ham, mustard and mayonnaise; mix well. Add 1/3 of the tomato mixture to ham mixture. Form mixture into a loaf and place in a non-stick loaf pan. Pour 1/2 of the remaining tomato mixture over ham loaf. Chill for 30 minutes or until loaf is firm.

In a medium bowl, mix cream cheese and milk with mixer until smooth. Spread over chilled ham loaf and top with the last of the tomato mixture. Chill for 2 hours. Remove from pan onto a platter lined with lettuce leaves. Top loaf with sliced tomatoes. Serve with sliced cocktail rye bread.

Source:
www.lowfat4life.com

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