Vegetable-stuffed meat loaf
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Vegetable-stuffed meat loaf
  Meat    Loaf    Pot roast    Vegetables  
Last updated 6/12/2012 1:28:25 AM. Recipe ID 63762. Report a problem with this recipe.
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      Title: Vegetable-stuffed meat loaf
 Categories: Pot roast, Main dish, Meats, Vegetables
      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.
 




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Recipe ID 63762 (Apr 03, 2005)

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