Vegetable-Stuffed Meat Loaf Recipe

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Vegetable-Stuffed Meat Loaf Ingredients

1/2 cup carrot, shredded
1/2 cup potato, shredded
1 tbsp oil
1 egg, beaten
2 tbsp milk
1/2 cup bread crumbs, fine & dry
3 tbsp parsley, snipped
1/2 tsp onion salt
1/4 tsp garlic powder
1/4 tsp pepper
1 1/2 lb ground beef, lean
3 tbsp catsup
1 tsp mustard, prepared

A Recipe for
Vegetable-Stuffed Meat Loaf

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Vegetable-Stuffed Meat Loaf Recipe
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Chinese Proverb

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Vegetable-Stuffed Meat Loaf

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

Vegetable-Stuffed Meat Loaf Directions

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.

Serves: 8

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Vegetable-Stuffed Meat Loaf Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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