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Name: Vegetable-Stuffed Meat Loaf
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1/2 c Carrot; shredded; 2 tb milk; 1 tb Vegetable oil; 1/4 ts Pepper; 1/2 c Potato; shredded; 1/2 c Bread crumbs; fine & dry; 1 Egg beaten; 3 tb Parsley; snipped; 1 1/2 lb Ground beef; lean; 1 ts Mustard; prepared; 1/4 ts Garlic powder; 1/2 ts Onion salt; 3 tb Catsup

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INGREDIENTS

1/2 c Carrot; shredded
2 tb milk
1 tb Vegetable oil
1/4 ts Pepper
1/2 c Potato; shredded
1/2 c Bread crumbs; fine & dry
1 Egg ; beaten
3 tb Parsley; snipped
1 1/2 lb Ground beef; lean
1 ts Mustard; prepared
1/4 ts Garlic powder
1/2 ts Onion salt
3 tb Catsup

Servings

INSTRUCTIONS

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.

NOTES

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Vegetable-Stuffed Meat Loaf

1/2 c Carrot; shredded
2 tb milk
1 tb Vegetable oil
1/4 ts Pepper
1/2 c Potato; shredded
1/2 c Bread crumbs; fine & dry
1 Egg beaten
3 tb Parsley; snipped
1 1/2 lb Ground beef; lean
1 ts Mustard; prepared
1/4 ts Garlic powder
1/2 ts Onion salt
3 tb Catsup

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.

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Nutrition

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Serving Size: 1 Serving (120g)
Recipe Makes: 8 Servings

Calories: 259
Calories from Fat: 168 (65%)

Amt Per Serving		% DV

	Total Fat 18.7g	25 %
	Saturated Fat 6.7g	34 %
	Monounsaturated Fat 8.4g
	Polyunsanturated Fat 0.9g
Cholesterol 86.2mg		27 %
Sodium 355.6mg		12 %
Potassium 343.7mg		9 %
Total Carbohydrate 6.7g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 6.5g
Protein 15.8g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 259

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