In a bowl, beat egg and milk. Stir in the bread cubes, onion, green pepper, salt and pepper. Add the beef and mix well. shape into a round loaf. Place in a 5-qt slow cooker. Spread ketcup on top of loaf. Arrange carrots around loaf. Peel a strip around the center of each potato; place potatoes over carrots. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cover and cook 7-8 hours longer or until no pink remains in the meat and vegetables are tender. Recipe by: Quick Cooking - March/April 1998 Posted to MC-Recipe Digest by The Taillons
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|Serving Size: 1 Serving (854g)|
|Recipe Makes: 4|
|Calories from Fat: 789 (58%)|
|Amt Per Serving||% DV|
|Total Fat 87.7g||117 %|
|Saturated Fat 33g||165 %|
|Monounsaturated Fat 30g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 308.3mg||95 %|
|Sodium 614.9mg||21 %|
|Potassium 2888.7mg||76 %|
|Total Carbohydrate 78.2g||23 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 68.2g|
|Protein 64.4g||92 %|
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Calories per serving: 1362
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