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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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|Serving Size: 1 Serving (120g)|
|Recipe Makes: 8 Servings|
|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 %|
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Calories per serving: 259
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