vegetable-stuffed meat loaf

Ingredients For vegetable-stuffed meat loaf

  • 1/2 c
    shredded carrots
  • 3 Tbsp
    ketchup
  • 1.5 lb
    lean ground beef
  • 1/4 tsp
    pepper
  • 1/4 tsp
    garlic powder
  • 1/2 tsp
    onion salt
  • 3 Tbsp
    parsley, chopped
  • 1/2 c
    dry bread crumbs
  • 2 Tbsp
    milk
  • 1
    egg, beaten
  • 1 Tbsp
    oil
  • 1/2 c
    potato, grated
  • 1 tsp
    prepared mustard
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How To Make vegetable-stuffed meat loaf

  • 1
    In a small skillet cook carrot and potato in hot oil until tender, stirring occasionally.
  • 2
    In a medium mixing bowl combine egg and milk.
  • 3
    Stir in bread crumbs, parsley, onion salt, garlic powder and pepper.
  • 4
    Add ground meat and mix well.
  • 5
    Crisscross three 18x2-inch foil strips atop a sheet of waxed paper.
  • 6
    In the center of the foil strips pat half of the meat mixture into a 5-inch circle.
  • 7
    Spread carrot mixture on meat circle to within 1/2\" of edges.
  • 8
    On another sheet of waxed paper, pat remaining meat mixture into a 6\" circle.
  • 9
    Invert atop the first circle.
  • 10
    Remove paper.
  • 11
    Press edges of meat to seal well.
  • 12
    Bringing up foil strips, transfer meat to a crockery cooker. (Leave Foil strips under meat during cooking).
  • 13
    Press meat away from sides of the cooker.
  • 14
    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.
  • 15
    In a bowl combine ketchup and mustard.
  • 16
    Spread over meat.
  • 17
    Cover; cook on low-heat or high-heat setting for additional 30 minutes.
  • 18
    Using the foil strips, transfer meat loaf to a platter; discard the foil strips.

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