Vegetable-stuffed meat loaf
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Carrot; shredded |
| ½ | cup | Potato; shredded |
| 1 | tablespoon | Oil |
| 1 | Egg; beaten | |
| 2 | tablespoons | Milk |
| ½ | cup | Bread crumbs; fine & dry |
| 3 | tablespoons | Parsley; snipped |
| ½ | teaspoon | Onion salt |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Pepper |
| 1½ | pounds | Ground beef; lean |
| 3 | tablespoons | Catsup |
| 1 | teaspoon | Mustard; prepared |
Directions
In a small skillet cook carrot and potato in hot oil till tender, stirring occasionally. In a medium mixing bowl combine egg and milk.
Stir in bread crumbs, parsley, onion salt, garlic powder, and pepper.
Add ground meat and mix well. Criscross three 18x2-inch foil strips atop a sheet of waxed paper. In the center of the foil strips pat half of the meat mixture into a 5-inch circle. Spread carrot mixture on meat circle to within ½" of edges. On another sheet of waxed paper, pat remaining meat mixture into a 6" circle.
Invert atop the first circle. Remove paper. Press edges of meat to seal well. Bringing up foil strips, transfer meat to a crockery cooker. (Leave Foil strips under meat during cooking). Press meat away from sides of the cooker. Cover; cook on low-heat setting for 9½-11 ½ hours or on high-heat setting for 3 ½-4 hours. In a bowl combine catsup and mustard. Spread over meat. Cover; cook on low-heat or high-heat setting for additional 30 minutes. Using the foil strips, transfer meat loaf to a platter; discard the foil strips.
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