Title: Vegetable Stuffed Meatloaf
Categories: Meat Entree Vegetable
Yield: 8 Servings
| 1/2 | c | Carrot; shredded |
| 1/2 | c | Potato; shredded |
| 1 | tb | Oil |
| 1 | | Egg; beaten |
| 2 | tb | Milk |
| 1/2 | c | Bread crumbs; fine & dry |
| 3 | tb | Parsley; snipped |
| 1/2 | ts | Onion salt |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Pepper |
| 1 1/2 | lb | Ground beef; lean |
| 3 | tb | Catsup |
| 1 | ts | Mustard; prepared |
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 1/2" 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 9 1/2-11 1/2 hours or on
high-heat setting for 3 1/2-4 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.