Vegetable-Stuffed Meat Loaf
1In a small skillet cook carrot and potato in hot oil until tender, stirring occasionally.
2In a medium mixing bowl combine egg and milk.
3Stir in bread crumbs, parsley, onion salt, garlic powder and pepper.
4Add ground meat and mix well.
5Crisscross three 18x2-inch foil strips atop a sheet of waxed paper.
6In the center of the foil strips pat half of the meat mixture into a 5-inch circle.
7Spread carrot mixture on meat circle to within 1/2" of edges.
8On another sheet of waxed paper, pat remaining meat mixture into a 6" circle.
9Invert atop the first circle.
11Press edges of meat to seal well.
12Bringing up foil strips, transfer meat to a crockery cooker. (Leave Foil strips under meat during cooking).
13Press meat away from sides of the cooker.
14Cover; cook on low-heat setting for 9 1/2-11 1/2 hours or on high-heat setting for 3 1/2-4 hours.
15In a bowl combine ketchup and mustard.
17Cover; cook on low-heat or high-heat setting for additional 30 minutes.
18Using the foil strips, transfer meat loaf to a platter; discard the foil strips.