Old-fashioned Tuna-olive-macaroni Loaf

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 8
• 8 ounces elbow macaroni
• 2 tablespoons butter
• 2 large eggs
• 2 large egg whites
• 2 tablespoons grated onions
• 2 (6 ounce) cans solid-pack tuna in water, drained and flaked
• 12 pimento stuffed olives, thinly sliced (1/4 cup)
• 1 cup soft whole wheat bread crumbs (2 slices bread)
• 1 (12 ounce) can evaporated skim milk
• 1/2 teaspoon salt
• 1 teaspoon dry mustard
• 1 tablespoon prepared horseradish
• 8 ounces reduced-fat sharp cheddar cheese, grated

Recipe

• 1 preheat the oven to 350 degrees.
• 2 line a standard-size loaf pan with aluminum foil.
• 3 spray the foil-lined pan with non-stick cooking spray and set it aside.
• 4 cook the macaroni in a large pot of boiling water according to package directions.
• 5 drain it thoroughly and add the butter, stirring until it melts, set aside.
• 6 combine the eggs and egg whites in a large bowl and beat them lightly.
• 7 add the onion, tuna, olives and bread crumbs and mix well.
• 8 in a large saucepan combine the milk, salt, dry mustard and horseradish.
• 9 mix well and bring to a boil over medium heat.
• 10 reduce the heat to low and simmer for 2 minutes.
• 11 add the cheese and stir just until it starts to melt, then pour it into the tuna mixture in the bowl.
• 12 add the macaroni and mix well.
• 13 carefully spoon the mixture into the prepared pan and, using your hands, press it down firmly.
• 14 bake in the preheated oven until golden brown, about 1 hour.
• 15 allow to cool for 10 minutes before turning it over onto a serving dish or cutting board.
• 16 using a serrated knife, cut the loaf into 8 slices.