Title: Lemon~ meatloaf & zucchini soup
 Categories: Meatloaf, Soup
      Yield: 2 Servings
 
      2 ts Olive oil
    1/4 c  Chopped onion
      2 c  Low sodium chicken broth
    1/2 ts Dried oregano
      1 tb Lemon
    1/4 c  Instant rice
      1 sm Zucchini -- thinly sliced
           Pepper
      1 sl Leftover meatloaf
 
  Chop 1/4 section of a medium, yellow, onion.  Heat the oil and cook
  the onion until soft and just beginning to brown, about 8 minutes,
  maximum. Add 2 to 2-1/2 cups of canned chicken broth (reduced sodium
  and/or reduced fat). Add the oregano, rubbing it between the palms as
  you add it. Remove the rind from a lemon wedge (1/8th whole) and add
  that. Add the ('ready in 5-minutes' kind of...) rice. Simmer about 5
  minutes, stirring (rice will be a little under done); taste and
  adjust lemon, oregano, pepper, if needed. Add zucchini, separating
  slices as you add. Simmer about 2 minutes. Cut leftover meatloaf into
  bite-sized pieces and add that. Warm through. Serve with a multigrain
  oat bran bread.
  
  5 My 96 - Good with Gardner's Turkey Loaf (recipe in this book).
  
  California Culinary Academy's soup doubled this recipe and made about
  48 meatballs from 1-lb lamb, breadcrumbs, salt, garlic, pepper, 1 egg.