Ingredients:
1 lb ground beef
1/3 cup onions, chopped ( 1 1/2 ounces)
2 stalks celery, minced
1 garlic cloves, minced
1/2 cup tomato sauce
2 teaspoons Splenda sugar substitute
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
1 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1/2 cup mayonnaise ( used light, and slightly less)
1/4 cup fat-free half-and-half
8 ounces fat-free cheddar cheese, shredded
Directions:
Brown the hamburger with the onion, celery and garlic; drain fat. Add the tomato sauce, Splenda, vinegar, Worcestershire sauce, mustard, salt and pepper. Mix well and let simmer, uncovered, about 10 minutes or so just to blend the flavors.
Put the meat mixture in the bottom of a greased (I used ICBINB) glass pie plate; mix in about half the cheese. Spread remaining cheese over the top. Beat the eggs in a small bowl and whisk in the mayo, cream. Pour custard mixture evenly over the cheese.
Bake at 350F for 30-35 minutes until nicely browned. Let stand 10 minutes before cutting.
Servings: 6
Time preparation: 25 min.
Time total: 55 min.