Vegetable-stuffed meat loaf Recipe

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Vegetable-stuffed meat loaf

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Bakery, Entrees, Loaf, Meats, Vegetables

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Ingredients:

Procedures:

1	In a small skillet cook carrot and potato in hot oil till tender, stirring occasionally.
2	In a medium mixing bowl combine egg and milk.
3	Stir in bread crumbs, parsley, onion salt, garlic powder, and pepper.
4	Add ground meat and mix well.
5	Criscross three 18x2-inch foil strips atop a sheet of waxed paper.
6	In the center of the foil strips pat half of the meat mixture into a 5-inch circle.
7	Spread carrot mixture on meat circle to within ? of edges.
8	On another sheet of waxed paper, pat remaining meat mixture into a 6" circle.
9	Invert atop the first circle.
10	Remove paper.
11	Press edges of meat to seal well.
12	Bringing up foil strips, transfer meat to a crockery cooker.
13	(leave foil strips under meat during cooking).
14	Press meat away from sides of the cooker.
15	Cover; cook on low-heat setting for 9 ?11 ?hours or on high-heat setting for 3 ?4 hours.
16	In a bowl combine catsup and mustard.
17	Spread over meat.
18	Cover; cook on low-heat or high-heat setting for additional 30 minutes.
19	Using the foil strips, transfer meat loaf to a platter; discard the foil strips.