Vegetable-Stuffed Meat Loaf
In a small skillet cook carrot and potato in hot oil until 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.
Crisscross 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 1/2" of edges.
On another sheet of waxed paper, pat remaining meat mixture into a 6" circle.
Invert atop the first circle.
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 9 1/2-11 1/2 hours or on high-heat setting for 3 1/2-4 hours.
In a bowl combine ketchup and mustard.
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.